Description
Sweet Chili Garlic Shrimp is a quick and flavorful seafood dish featuring tender shrimp glazed in a sweet, spicy, and garlicky sauce. Ready in under 20 minutes, this restaurant-quality recipe is perfect for busy weeknights or impressive dinner parties.
Ingredients
Scale
For the Shrimp:
- 1½ pounds large shrimp, peeled and deveined (tails on or off)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Sweet Chili Garlic Sauce:
- ¾ cup sweet chili sauce
- 6-8 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional, for extra heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish:
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, sliced
- Sesame seeds (optional)
- Lime wedges
Instructions
Instructions
- Prepare the Shrimp: Pat the shrimp completely dry using paper towels. This is crucial for getting a nice sear. Season lightly with salt and black pepper. Set aside.
- Make the Sauce Mixture: In a medium bowl, whisk together the sweet chili sauce, lime juice, soy sauce, sesame oil, and red pepper flakes (if using). Set this sauce mixture aside.
- Cook the Garlic: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil and let it get hot but not smoking. Add the minced garlic and stir-fry for about 30-45 seconds until fragrant and just beginning to turn golden. Watch carefully – garlic can burn quickly!
- Sear the Shrimp: Push the garlic to the sides of the pan and add the remaining tablespoon of oil to the center. Add the shrimp in a single layer (work in batches if needed to avoid overcrowding). Cook for 2 minutes on the first side without moving them, allowing them to get a nice golden sear.
- Flip and Continue Cooking: Flip each shrimp and cook for another 1-2 minutes on the second side until they’re just turning pink and opaque. Don’t overcook – shrimp cook incredibly fast!
- Add the Sauce: Pour the sweet chili sauce mixture over the shrimp. Toss everything together, making sure all the shrimp are coated in that beautiful glossy sauce. Let it bubble for about 1 minute.
- Thicken the Sauce: Give your cornstarch slurry a quick stir and pour it into the pan. Toss continuously for 30-60 seconds until the sauce thickens and becomes gorgeously glossy and clings to the shrimp.
- Garnish and Serve: Remove from heat immediately. Transfer to a serving platter and garnish generously with fresh cilantro, sliced green onions, and sesame seeds. Serve with lime wedges on the side for squeezing.
Notes
- Don’t Overcook the Shrimp: Shrimp go from perfectly tender to rubbery in seconds. They’re done when they form a “C” shape. If they curl into a tight “O,” they’re overcooked.
- Adjust Spice Level: Control the heat by adjusting or omitting the red pepper flakes. Some sweet chili sauces are spicier than others, so taste as you go.
- Sauce Consistency: If your sauce is too thick, add a splash of water or chicken broth. If it’s too thin, add a bit more cornstarch slurry.
- Size Matters: Larger shrimp (21-25 count) work best for this recipe as they’re easier to cook without overdoing them.
- Make it a Meal: Serve over jasmine rice, cauliflower rice, rice noodles, or with a side of stir-fried vegetables.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner, Appetizer
- Method: Stovetop
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: About 6 ounces shrimp with sauce (¼ of recipe)
- Calories: 245
- Sugar: 18mg
- Sodium: 1,245mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 285mg