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Easy Asian Sweet Chili Shrimp Recipe for Busy Nights

Easy Asian Sweet Chili Shrimp

Juicy sautéed shrimp are coated in a glossy Thai sweet chili, soy, garlic, ginger, and lime sauce. This quick 4-serving dinner is ready in about 15 to 20 minutes.
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Prep Time 8 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Shrimp and Sauce
  • 1 pound Large shrimp, peeled and deveined; tails on or off
  • 1/3 cup Thai sweet chili sauce
  • 2 tablespoons Low-sodium soy sauce
  • 1 tablespoon Fresh lime juice
  • 2 cloves Garlic, finely minced
  • 1 teaspoon Fresh ginger, grated
  • 1 tablespoon Neutral cooking oil
Garnishes and Serving
  • 2 green onions Green onions, thinly sliced
  • 1 tablespoon Fresh cilantro, chopped
  • 1 teaspoon Toasted sesame seeds
  • 1/4 teaspoon Crushed red pepper flakes or thinly sliced red chili
  • As needed Cooked white rice, jasmine rice, or noodles

Method
 

Step-by-Step
  1. Pat the shrimp dry with paper towels. In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, garlic, ginger, and optional red pepper flakes or sliced chili.
  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 1/2 to 2 minutes per side, until pink, opaque, and just cooked through.
  3. Reduce the heat to medium-low and pour in the prepared sauce. Toss the shrimp for 1 to 2 minutes, just until the sauce is hot and lightly coats every piece.
  4. Remove the skillet from the heat. Sprinkle the shrimp with green onions, optional cilantro, and toasted sesame seeds, then serve immediately over cooked rice or noodles.

Notes

Do not marinate the shrimp for a long time because the salt and acid can soften the surface. Add the sweet chili sauce after cooking the shrimp and reduce the heat because its sugar can burn quickly. Shrimp are ready when they form a loose C shape and are opaque throughout; a tightly curled O shape usually means they are overcooked.