Shrimp in chili sauce is a Chinese standard.If you take your time the shrimp will get overcooked and tough, so watch out!To serve this to small children, just omit the doubanjiang. Recipe by Cooking S Papa

The nice woman at the Chinese restaurant I go to about 4 times a week taught me this recipe, so I wrote it up so anyone could make it in the comfort of their own home!Shrimp has all sorts of interesting textures depending on how you prepare it. Recipe by Kyouryouri-Yamahisa-

I used to coat the shrimp in katakuriko and then fry them, but then I saw recipe that boiled them so I decided to try it. Since it turned out quite delicious, I've started making this dish that way. These also taste good if you coat the shrimp in tempura coating and fry them, before seasoning them with the sauce. It will become a very filling dish.Please adjust the amount of doubanjiang to your preferences. Don't boil the shrimp for too long or they will become tough. You can optionally add 1 egg as a topping at the end, which will make the spiciness a bit milder but it will be just as delicious. Recipe by Yuuyuu0221

I wanted to make this as a simple bento item that could be eaten over rice.Not so much frying in oil, but rather like a stir fry. Use only a small amount of vegetable oil.It is coated in katakuriko, then fried, so you get a nice thick sauce. Coriander will give this a more authentic touch. For 2 bento portions. Recipe by Keeyouu

I sometimes feel like eating Chinese food, but I don't make it much since it's quite high in oil. I tried to make this dish as oil-free as possible.Sweet chilli sauce is the key to this dish. I used homemade mayonnaise this time. If you serve this dish with finely shredded cabbage it will make the dish itself lighter.You don't want to waste even the shells of the shrimp. They will yield good flavour to the dish. When you discard the shells they are cooked so they won't be so smelly. Recipe by Kukkuri

I first learned about sweet chili sauce on Cookpad. I wondered if this could make a quick shrimp in chili sauce. I found a bottle at the supermarket and tried it with roast chicken and pork. The label said it has chili peppers, sugar, vinegar, sesame, and lots of other spices. I looked through other Cookpad recipes that used the sauce, and combined it with microwave recipes by Harumi Kurihara (a TV cooking star and cookbook author) to make a super-fast shrimp with chili sauce.This is even easier if you use peeled shrimp. The microwave cooking time varies depending on the size and amount of shrimp, so stop the microwave a little early and check. Recipe by Okaraseijin

Chili sauce and tartar sauce make a great combination.To make it easier, you can use store-bought tartar sauce. Recipe by Cooking S Papa

This sambal tastes shrimpy for those who like seafood, it can be stored for a week or more in the fridge.

I wanted to eat plump shrimp, so I made this. I use lots of shrimp mayonnaise sauce and it is a bit spicy, so adjust the amount and spiciness to your preference.-When shelling the shrimp, crushing the tail several times with your finger will allow you to cleanly shell them all the way to the tail.-Thoroughly coating the shrimp in katakuriko and fragrantly cooking the breading in lots of oil will yield a rich and delicious shrimp and mayo dish without having to deep fry. Recipe by ryueru

Our family's shrimp with chili sauce has soft fluffy eggs and is mildly spicy. This basic sauce can be used on kara-age or white fish too.The key is to prep all the ingredients beforehand: mix the sauce, chop the vegetables, and prep the shrimp.Once you start stir frying, it's very easy. It only takes about 20 minutes for the whole recipe.You can use this sauce on kara-age or breaded and deep fried white fish too. For 4 servings. Recipe by Naomoka