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Asian Sweet Chili Shrimp: A Quick, Flavor-Packed Recipe

Asian Sweet Chili Shrimp

Juicy shrimp are quickly seared and coated in a sweet, tangy, garlicky Thai chili glaze. This quick dinner serves four and takes about 20 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Shrimp
  • 1 pound Large shrimp, peeled and deveined; tails on or off
Sauce
  • 1/4 cup Thai sweet chili sauce
  • 2 tablespoons Low-sodium soy sauce
  • 1 tablespoon Fresh lime juice
  • 2 cloves Garlic cloves, minced
  • 1 teaspoon Fresh ginger, finely grated
For Cooking and Garnishing
  • 1 tablespoon Neutral cooking oil, such as canola or avocado oil
  • 2 green onions Green onions, thinly sliced
  • 1 tablespoon Fresh cilantro, chopped
For Serving
  • As needed Lime wedges
  • As needed Cooked jasmine rice

Method
 

Step-by-Step
  1. Pat the shrimp dry with paper towels. In a small bowl, whisk together the Thai sweet chili sauce, low-sodium soy sauce, fresh lime juice, minced garlic, and grated ginger.
  2. Heat the neutral oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, until pink and nearly opaque.
  3. Pour the prepared sauce into the skillet and toss gently with the shrimp. Cook for another 1–2 minutes, just until the sauce is hot and lightly coats the shrimp.
  4. Remove the skillet from the heat. Garnish with sliced green onions and chopped cilantro, then serve with cooked jasmine rice and optional lime wedges.

Notes

Do not overcook the shrimp. They are ready when they form a loose C shape; tightly curled shrimp are usually overcooked. Add the sweet chili sauce near the end because its sugar can burn over high heat. For a thicker glaze, simmer the sauce for 1–2 additional minutes after adding it. For extra heat, add 1/4 teaspoon red pepper flakes or a small amount of sambal oelek.