Easy Sweet Chili Shrimp
The tastes of Thailand come together on your table with sriracha, garlic and ginger dressed shrimp over a bed of rice. Quick, flavorful, and unique, sweet chili shrimp does not disappoint!
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Appetizer, Main Dish
Cuisine: Asian
Servings: 4 Servings
- 2 tablespoons light olive oil divided, or vegetable oil
- 2 lbs large shrimp peeled and deveined
- 1½ cup broccoli cut into florets
- 1 medium orange bell pepper sliced
- 2 teaspoon minced garlic
- 1 teaspoon grated ginger
- ⅔ cup water
- 3 tablespoons sriracha
- 3 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon sesame seeds
- Chopped green onions to garnish
Heat a large skillet with ½ tablespoon of oil. Once the oil is heated, add the shrimp and cook for 2 minutes until they turn opaque. Transfer them to a plate.
In the same skillet, add another ½ tablespoon of oil, then add the vegetables (broccoli and bell peppers) and cook for 4-5 minutes. Transfer the cooked veggies to a plate and set them aside.
In another large skillet over medium heat, add the remaining tablespoon of oil. Add the garlic and ginger and sauté for a minute.
Stir in the water, Sriracha, soy sauce, brown sugar, rice vinegar, and red pepper flakes. Bring the sauce to a boil and simmer for 2-3 minutes until it slightly thickens.
Transfer the veggies and cooked shrimp back to the skillet and toss them well.
Cook until the shrimp are warmed through.
Garnish with sesame seeds and green onions.
Serve the sweet chili shrimp over rice to enjoy.
- Make sure your pan is hot before adding the shrimp to achieve a nice sear. Cook the shrimp just until they turn pink to avoid overcooking.
- To keep the vibrant color and crispness of broccoli and bell peppers, stir-fry them briefly. They should be tender-crisp, not overly soft.
- Taste your sweet chili sauce mixture before adding it to the shrimp. Adjust the levels of sweetness, spiciness, and acidity (from vinegar) to achieve a well-balanced flavor profile.
Calories: 289kcal | Carbohydrates: 16g | Protein: 33g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 286mg | Sodium: 1855mg | Potassium: 498mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1710IU | Vitamin C: 75mg | Calcium: 161mg | Iron: 1mg