This post may contain affiliate links.
Incredibly tasty, easy sweet chili shrimp is sweet, savory and ready in less than 20 minutes. The family will love this dish!
Why Make This Sweet Chili Shrimp
This shrimp dish is so easy and comes together quick. It has a sweet, salty savory flavor. This dish is customizable, use whatever veggies you prefer.
It’s bright and colorful, the whole family loves this one. It satiates the take out cravings with way less calories and just as much flavor.
This makes a great meal prep, you can easily store in the fridge and reheat throughout the week just like my Spicy Teriyaki Shrimp or Cashew Chicken.
Ingredients Needed
Shrimp. I use large, thawed, peeling and cleaned shrimp. Be sure to use a high quality shrimp for the ultimate flavor and texture.
Sweet Chili Sauce. I use this brand. Please use what is available in your area. This is found in the international aisle with the soy sauce. It’s a sweet zesty red sauce with ginger, sugar, chilies and garlic notes.
Fresh Ginger. This add a unique delicious flavor. You can use ginger from the tube as well, but fresh always hits a little better.
Olive Oil & Butter. I use both for this recipe, it helps to flavor and spread/thin out the chili sauce so you don’t need as much.
Red Bell Pepper. This is an optional add in, but I prefer the color, crunch and nutrients it brings to the dish.
All other ingredients and measurements can be found in the recipe card below.
Recipe Variations
Shrimp. Use any size or type of shrimp you enjoy. You can also sub chopped chicken but will need to cook it for about 8 minutes each side.
Sweet Chili Sauce. You can also use spicy chili garlic sauce, but the dish will be much spicer with less sweetness.
Ginger. If you don’t have fresh ginger, use prepared ginger paste if needed.
Red Bell Pepper. You may use any bell pepper color of choice or jalapeños
How To Make This Recipe
Step One (photo 1). Gather ingredients. Start rice if serving. Slice the bell pepper, peel and mince garlic and ginger and chop the jalapeño.
Step Two (photo 2). In a large skillet, heat oil on medium/high heat. Add in the veggies and sauté for 5-7 minutes or until everything starts to sweat. Add the ginger and garlic he last 1 minute of sautéing.
Step Three (photo 3). Move veggies to a side plate. Add the shrimp, seasoning and butter. Cook shrimp for about 3-4 minutes on each side. Shrimp should be a light pink color.
Step Four (photo 4). Add the veggies back into the pan, add sweet chili sauce and honey. Bring the sauce and shrimp to a simmer and take it off the heat. Serve over lettuce cups or long grain rice. Enjoy hot.
Store leftovers in an airtight container for up to 3 days in the fridge. Or freeze for up to 2 months. Reheat in the microwave before enjoying leftovers.
Recipe FAQs
This is really similar to sweet and sour shrimp in my opinion. The flavors are similar but ingredients vary just a tad bit.
No, this sweet chili shrimp isn’t too spicy(medium to mild). The jalapeño add a small kick but feel free to skip if needed.
Sweet Chili Sauce is sweet, a little sour, and a touch of spicy with the added chili pepper and ginger flavors.
Recipe Tips
Don’t over cook the shrimp! It will be rubbery and not enjoyable. Try to just cook each side for about 4 minutes each side.
Make sure the shrimp is completely thawed. I have found that when I cook shrimp that is still slightly frozen it gets water logged and rubbery.
Thaw the shrimp in a bowl in the fridge over night or run it under water for a few minutes then let it sit in a bowl for 20 minutes before cooking.
Recipe Pairings
This recipe is great paired with my Asian Cabbage Salad, Spring Rolls with Peanut Ginger Sauce, or make Jalapeño Chicken with it for a “take out” style night.
Other Shrimp Recipes To Enjoy
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Sweet Chili Shrimp
Equipment
- large skillet
- sharp knife
Ingredients
- 1 lb raw shrimp, *thawed, tailed and cleaned
- 1 tsp olive oil
- ¼ tsp pepper
- ¼ tsp salt, *more as needed
- ½ tsp red pepper flakes
- 1 medium red bell pepper, sliced
- 1 jalapeño, finely diced, *optional
- 3 garlic cloves, minced
- 1 Tbsp ginger, minced
- ⅓ cup sweet chili sauce
- 1 tsp honey
- 2 Tbsp butter
- 1 Tbsp sesame seeds, for garnish
- 4 Tbsp green onions, chopped , for garnish
- 1 lime, sliced , squeeze for garnish and flavor.
Instructions
- Gather ingredients. Start rice if serving. Slice the bell pepper, peel and mince garlic and ginger and chop the jalapeño.
- In a large skillet, heat oil on medium/high heat. Add in the veggies and sauté for 5-7 minutes or until everything starts to sweat. Add the ginger and garlic he last 1 minute of sautéing.
- Move veggies to a side plate. Add the shrimp, seasoning and butter. cook shrimp for about 3-4 minutes on each side. Shrimp should be a light pink color.
- Add the veggies back into the pan, add sweet chili sauce and honey. Bring the sauce and shrimp to a simmer and take it off the heat. Serve over lettuce cups or long grain rice. Garnish and squeeze lime over before enjoying.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We enjoyed the flavors of this dish very much! I made the recipe as written. One thing not clear in the copy is when to add the garlic and ginger. I saw from photos that probably with the pepper and jalapeños but the medium high heat was burning the garlic. I will definitely be making this again but will delay addition of the garlic and maybe the ginger too. Thank you! I enjoy your recipes 🙂
Hi Charlene! So glad to hear you enjoyed it. I updated the recipe a bit to make it more clear when to add the ginger and garlic (should be the last minute or so of sautéing the veggies).
We really enjoyed this recipe over the weekend. It was easy to make and we had zero leftovers. Thanks gain for all your recipes.