You’ve got 10 minutes, a jar, and a craving for something punchy? Meet your new obsession: XO Quickie. It’s dried shrimp and chili oil that tastes like you spent all day hustling over a stove, but—spoiler—you didn’t. This little flavor bomb turns plain noodles, eggs, rice, or veggies into “wait, did I make this?” moments. It’s salty, crunchy, spicy, and insanely aromatic. Ready to flex?
What Exactly Is XO Quickie?
XO sauce usually takes ages and uses fancy dried seafood. We’re skipping the drama. XO Quickie channels the same vibes—umami-packed, savory, slightly sweet—using dried shrimp, aromatics, and chili oil. No slow simmer. No ingredients that require a loan. Just a skillet and 10 minutes.
This version lands somewhere between chili crisp and mini XO. You’ll get crispy bits, toasty heat, and that addictive shrimp funk (in the best way). If you already love chili oil on everything, this is your glow-up.
The 10-Minute Game Plan
You want fast? Here’s the structure. Do this once, then you’ll make it on autopilot.
- Pulse the shrimp: Blitz dried shrimp in a food processor until pebble-sized. No processor? Chop aggressively. Therapy!
- Sizzle aromatics: Warm neutral oil, add garlic, shallot, and ginger. Keep heat medium—color means flavor, but we’re not burning.
- Bloom spices: Toss in chili flakes, a pinch of sugar, and optional five-spice or white pepper.
- Add shrimp + umami: Stir in shrimp with soy sauce and a splash of Shaoxing wine (or dry sherry). Cook 2–3 minutes till fragrant.
- Finish + jar: Turn off heat, add a drizzle of sesame oil, and cool slightly. Jar it, spoon it, live your best life.
Exact-ish Ingredients (for one small jar)
- 1/2 cup dried shrimp, rinsed and patted dry
- 1/2 cup neutral oil (canola, grapeseed, or peanut)
- 5 cloves garlic, thinly sliced
- 1 small shallot, finely sliced
- 1 tablespoon minced ginger
- 2–3 tablespoons crushed red pepper flakes (adjust heat)
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry; optional but excellent)
- 1/2 teaspoon white pepper (optional)
- 1 teaspoon toasted sesame oil
Technique Tips That Make It Taste Expensive
You can nail this in 10 minutes, but a few small moves turn it from good to “hide the jar from roommates.”
- Dry those shrimp: Rinse to remove excess salt, then pat dry. Wet shrimp spit in hot oil and refuse to crisp.
- Medium heat only: Garlic burns fast. Keep it gentle so everything toasts and sweetens without going bitter.
- Bloom the chili: The chili flakes need oil contact to release flavor. If they stay dry, they just taste dusty.
- Balance salt and sweet: A pinch of sugar keeps the soy and shrimp from tasting harsh. IMO it’s non-negotiable.
- Finish with sesame oil off heat: Heat kills the fragrance. Add it last for that warm, nutty nose.
Choosing Dried Shrimp
Not all dried shrimp are equal. Smaller ones deliver a more even crunch and quicker flavor extraction. If yours smell super strong, soak for 3 minutes in hot water, then dry well. You’ll mellow the funk, FYI.
Flavor Variations (When You Want to Flex)
You can keep it classic or go off-script. Either way, you win.
- Citrus-ginger lift: Add 1 teaspoon orange zest with the ginger. Bright, clean, restaurant-y.
- Smoky heat: Swap half the chili flakes for smoked paprika or use a bit of chipotle powder.
- Nori crunch: Crumble a little toasted seaweed in at the end. Umami for days.
- Crispy shallot overload: Double the shallot, slice paper-thin, and cook till lightly golden before adding shrimp.
- Extra savory: Add 1 teaspoon fish sauce with the soy. It’s salty, so taste before adding more salt.
How to Use It (Aside from Eating It Straight From the Spoon)
This is where XO Quickie struts. It’s a finishing move, a secret weapon, and a fridge staple.
- Noodles: Toss hot noodles with a spoonful and a splash of noodle water. Add a squeeze of lime for chaos (the good kind).
- Eggs: Spoon over jammy eggs or scramble it right in. Brunch suddenly got dangerous.
- Fried rice: Add at the end so the aromatics stay crisp. Leftover rice never stood a chance.
- Tofu or veggies: Pan-sear tofu, spoon over XO, call it dinner. Broccolini, green beans, mushrooms—yes to all.
- Seafood: Stir a tablespoon into a quick shrimp stir-fry. Double shrimp? Absolutely.
- Sandwiches: Mix with mayo for a spicy-shrimpy spread. Your BLT just evolved.
Serving Combos That Slap
- Cold sesame noodles + cucumber + XO Quickie + chopped peanuts
- Garlicky sautéed spinach + soft tofu + a big spoon of XO
- Crispy rice cakes + fried egg + XO + scallions
Storage, Safety, and Make-Ahead
We’re using oil and low moisture, so it keeps well—within reason.
- Fridge life: Store in a clean jar in the fridge for up to 2 weeks. Always use a clean spoon.
- Oil cap: Make sure ingredients stay submerged in oil to prevent drying and off flavors.
- Reheat smart: If it firms up in the fridge, warm a spoonful gently or let it sit at room temp for 10 minutes.
- Batch it: Double the recipe and split into two jars. Keep one sealed till you need it.
A Note on Funk
Dried shrimp smell bold. That’s normal. If it smells sour or sharp like vinegar, or you see mold, toss it. Trust your nose.
Troubleshooting in Real Time
Messed it up? You didn’t. You just took the scenic route.
- Too salty? Add more oil and a big pinch of sugar. Or stir into unsalted rice/noodles to balance.
- Too spicy? Dilute with oil, add more fried shallots or a spoon of sesame seeds.
- Bitter notes? Garlic probably scorched. Strain out the darkest bits and add a touch of honey or sugar.
- No crunch? Heat was too low. Next time, cook shrimp 1–2 minutes longer till toasty, then cool completely before jarring.
FAQ
Can I make it without alcohol?
Yes. Skip the Shaoxing wine and add a teaspoon of rice vinegar off heat. Different flavor, same brightness. IMO the wine adds depth, but you won’t miss it much.
What if I can’t find dried shrimp?
Use tiny dried anchovies (ikan bilis) chopped fine, or even Japanese sakura ebi if you see them. In a pinch, use bonito flakes—add them off heat so they don’t turn bitter. Flavor changes, but still delicious.
Which chili should I use?
Crushed red pepper works. For a rounder heat, mix in Korean gochugaru. Want fire? Add a pinch of Sichuan chili powder or cayenne. Always bloom in oil for best flavor, FYI.
Is this gluten-free?
Use gluten-free soy sauce or tamari and check labels on your dried shrimp. Everything else usually passes the test. As always, read those labels like a hawk.
Can I make it vegan?
You’ll lose the shrimp funk, but you can get close. Swap in finely chopped dried shiitakes and crispy fried shallots, plus a splash of mushroom soy. Not the same, but still very snackable.
Why does mine look darker than yours?
Your heat might have run hotter or your chili flakes might be finely ground. As long as it doesn’t taste burnt, you’re good. The oil will redden more as it sits.
Final Thoughts
XO Quickie brings the big, brash energy of classic XO without the waiting game. You toast a few aromatics, crisp some shrimp, bloom your chilis, and boom—instant swagger for whatever you’re eating. Keep a jar in the fridge, and watch your “just eggs” or “random noodles” turn into a meal you’d post about. Ten minutes, maximum payoff. Go make it and flex your spoon.