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Sweet Chili Shrimp is a quick and easy entrée packed with sweet, savoury, and spicy flavour in every bite. After marinating the shrimp, they’re sautéed and coated in a delicious sauce that pairs perfectly with a side of rice, veggies, or noodles.
For more delicious shrimp recipes, try my Easy Bang Bang (KaPow) Shrimp and Coconut Shrimp next.
This sweet chili shrimp recipe is my go-to meal when I’m craving something sticky, saucy, and full of flavour. The shrimp turns out tender and juicy, coated in a sweet chili sauce made from scratch with honey and soy sauce.
I love that it takes less than 30 minutes to whip this up, making it perfect for busy weeknights when my family needs an easy, quick dinner. Plus, it’s so much better than takeout!
Why is sweet chili sauce so good?
Sweet chili sauce is so good because it strikes the perfect balance between sweet, savoury, and spicy. The combination of honey, soy sauce, and sriracha in my recipe adds layers of flavour. The sweetness of the honey and chili sauce blend seamlessly with the umami from the soy sauce. The fresh lime juice and rice vinegar add a touch of tang, making every bite irresistible.
What’s the difference between sweet chili and Thai chili?
Sweet chili sauce is milder than Thai chili, which has a bold, fiery punch. Sweet chili is typically made with sugar, vinegar, and red chili flakes. Meanwhile, Thai chili refers to small, very spicy chili peppers (also known as bird’s eye chilies) that pack an intense heat.
Ingredients
- Argentinian Shrimp: I love the sweet, delicate flavour of Argentinian shrimp, but any large or jumbo shrimp will work. Make sure they’re peeled and deveined for easier preparation.
- Seasoning: Simple seasonings like garlic powder, salt, and pepper enhance the natural flavour of the shrimp.
- Yellow, Green and Red Bell Pepper: These peppers not only add a beautiful pop of colour to the dish but also bring a slight sweetness and satisfying crunch.
- Olive Oil: Divided for marinating the shrimp and sautéing the vegetables, olive oil ensures everything cooks evenly and adds a mild, fruity flavour.
- Butter: A bit of butter adds richness and helps the sauce cling perfectly to the shrimp and veggies.
- Green Onion: Green onions provide a fresh, sharp bite that contrasts nicely with the sweet and savoury flavours in the dish.
- Sesame Seeds: A sprinkle of sesame seeds on your sweet chili shrimp adds a subtle nutty taste and a bit of texture for that perfect finishing touch.
Sweet Chili Sauce
- Sweet Chili Sauce: This classic Thai sauce is the backbone of the dish. It provides the perfect balance of sweet, tangy, and mildly spicy flavour.
- Honey: Honey gives the sauce its sticky sweetness, helping it caramelize slightly as it cooks, which makes everything deliciously saucy.
- Soy Sauce: Adds that deep umami taste, balancing out the sweetness and tying the savoury elements together.
- Sriracha Hot Chili Sauce: This hot sauce kicks up the heat with just the right amount of spice, which can be adjusted to taste.
- Fresh Lime Juice: The fresh lime juice brightens the dish, cutting through the richness and adding a refreshing citrus note.
- Rice Vinegar: This mild vinegar brings a tangy balance to the sweet and spicy flavours without overpowering the sauce.
- Brown Sugar: A bit of brown sugar enhances the caramelization and adds depth to the sweetness in the sauce.
- Cloves of Garlic: Fresh garlic provides a bold, savory flavour that permeates the shrimp and sauce, making everything taste even more fragrant and delicious.
- Crushed Red Chili Flakes: These are optional but perfect if you want to add an extra spicy kick to the dish, adjusting to your heat preference.
How to Cook Sweet Chili Shrimp
First, I like to drizzle the shrimp with about a tablespoon of olive oil in a bowl. Then, I sprinkle in some garlic powder, salt, and pepper, making sure to toss the shrimp around so everything gets coated evenly. I let that marinate for about 10-15 minutes while I get the rest of the ingredients ready.
In a small bowl, I mix together the sweet chili sauce, honey, soy sauce, sriracha, lime juice, rice vinegar, brown sugar, and if I’m feeling like a bit more heat, the crushed red chili flakes. Once it’s all combined, I set that aside.
Next, I heat up another tablespoon of olive oil with the butter in a large sauté pan over medium-high heat. I toss in the minced garlic and onions, letting them cook for about 2-3 minutes. It’s ready when they’re fragrant and the onions turn translucent.
After that, I add in the bell peppers. Let them cook for another 2-3 minutes until they start to soften just a bit.
Then, I crank up the heat to high and toss the shrimp into the pan with the veggies. I sauté them for about 3-5 minutes, stirring every so often, until the shrimp turn a nice pink and opaque color.
Now, it’s time to pour in that sweet chili sauce mixture I made earlier. I stir everything together, making sure the shrimp and veggies are well-coated. I let it cook for another 2-3 minutes so the sauce can thicken a bit and all the flavours come together nicely.
Once everything’s done, I take it off the heat and garnish the sweet chili shrimp with some green onions and sesame seeds for a little extra flavour and crunch. Then, it’s ready to serve!
Recipe Tip
- If you’re using frozen shrimp, defrost them first. Defrost completely by placing them in the fridge overnight or running cold water over them for 10-15 minutes. Pat them dry before seasoning to avoid excess moisture.
- Adjust the spice level to your preference. Add more sriracha or chili flakes for extra heat, or reduce them for milder sweet chili shrimp. You can always adjust to your desired spice level.
- Julienne the bell peppers evenly. Cutting the peppers into thin, even strips helps them cook uniformly and adds a nice crunch without overpowering the shrimp.
- Let the shrimp marinate. Allow the shrimp to sit in the seasoning for at least 10-15 minutes. This lets the flavours infuse, making the dish more flavourful.
- Use a hot pan for a perfect sear. Ensure your pan is hot before adding the shrimp to get a quick, even sear, locking in the juices and preventing sticking.
- Garnish right before serving. Add the green onions and sesame seeds just before serving to keep them fresh and crunchy, preserving their texture.
What to Serve with Sweet Chili Shrimp
Sweet chili shrimp pairs well with a variety of sides to create a balanced meal. Garlic Chili Oil Noodles or a simple bowl of white rice are great for soaking up the flavourful sauce. For a lighter option, try a fresh green salad or stir-fried veggies like asparagus or broccoli.
Storage
To store any leftovers, place them in an airtight container and refrigerate. They should stay fresh for up to 2-3 days.
When you’re ready to reheat, gently warm the shrimp in a pan over medium heat until heated through. You may need to add a splash of water or sauce to prevent them from drying out. You can also reheat them in the microwave in short intervals, stirring occasionally to ensure even heating.
Frequently Asked Questions
Shrimp are fully cooked when they turn pink and opaque. They should also curl slightly into a “C” shape—just be careful not to overcook, as they can become rubbery.
You can use pre-cooked shrimp, but you’ll want to add them at the end, just long enough to heat them through. Cooking them too long could make them tough.
You can substitute sriracha with any hot sauce you prefer, or even red pepper flakes, depending on the level of heat you like. Adjust the amount based on your spice tolerance.
It’s best to cook the shrimp fresh to keep them tender, but you can make the sauce in advance. Store the sauce in an airtight container in the fridge and use it within 3 days.
More Shrimp Recipes
- Shrimp Scampi with Orzo
- Jamaican Pepper Shrimp
- Honey Jerk Shrimp
- Creamy Tomato Pesto Shrimp Pasta
- Pineapple Jerk Chicken and Shrimp Skewers
- Creamy Garlic Parmesan Shrimp (Low Carb/Keto Friendly)
- Crispy Fried Shrimp
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Sweet Chili Shrimp
Equipment
- Mixing Bowls for marinating shrimp and mixing the sauce.
- Large sauté pan or skillet for cooking shrimp and vegetables.
- Spatula or wooden spoon for stirring ingredients together.
Ingredients
- 2 pounds Argentinian Shrimp, or any large/jumbo shrimp, peeled and deveined
- 1 tsp Garlic Powder
- Salt and Pepper, to taste
- 1/4 med Yellow, Green and Red Bell Pepper, julienned
- 2 tbsp Olive Oil, divided
- 1-2 tbsp Butter
- 3 stalks Green Onion, for garnish
- 1 tbsp Sesame Seeds, for garnish
Sweet Chili Sauce
- 3 tbsp Sweet Chili Sauce
- 1 tbsp Honey
- 2 tbsp Soy Sauce
- 1-2 tsp Sriracha Hot Chili Sauce
- 1 tbsp Fresh Lime Juice
- 1 tsp Rice Vinegar
- 1 tbsp Brown Sugar
- 3 cloves Garlic
- 1 tsp Crushed Red Chili Flakes, optional, adjust to taste
Instructions
- In a bowl, drizzle the shrimp with 1 tablespoon of olive oil. Add the garlic powder, salt, and pepper. Toss to coat evenly and let it marinate for about 10-15 minutes while you prepare the other ingredients.
- In a separate small bowl, combine the sweet chili sauce, honey, soy sauce, sriracha, lime juice, rice vinegar, brown sugar, and crushed red chili flakes (if using). Mix well and set aside.
- Heat 1 tablespoon of olive oil and the butter in a large sauté pan or skillet over medium-high heat. Add the minced garlic and onion. Sauté until fragrant and translucent, about 2-3 minutes. Add the julienned bell peppers and cook for another 2-3 minutes, or until they start to soften.
- Turn the heat to high and add the shrimp to the pan with the vegetables. Sauté the shrimp, stirring occasionally, for about 3-5 minutes, or until the shrimp turn pink and opaque.
- Pour the sweet chili sauce over the shrimp and vegetables in the pan. Stir well to coat everything evenly. Cook for another 2-3 minutes to allow the sauce to thicken slightly and the flavours to meld together.
- Remove from heat and garnish with green onions and sesame seeds, as desired. Serve immediately and enjoy!
