Shrimp in Chili Sauce

Step 1

Pat the 1 lb shrimp dry and season with 1/4 tsp salt. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 2 minutes.

Step 2

Add the shrimp in a single layer and cook until pink and just opaque, 2-3 minutes per side. Transfer to a plate; they will finish in the sauce.

Step 3

Reduce heat to medium. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 3 tbsp tomato paste and 1 tsp chili powder; cook, stirring, until darkened, about 1 minute.

Step 4

Add 1/2 cup water and the remaining 1/4 tsp salt. Simmer until slightly thickened, about 3 minutes. Return shrimp and any juices to the pan; toss to coat and heat through, 1-2 minutes.

Step 5

Serve hot, spooning extra sauce over the shrimp.