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Sweet Chili Sauce Shrimp

  Extra-large shrimp (21 to 25 per pound) can be substituted for jumbo shrimp. If you use them, reduce the cooking time by 1 to 2 minutes.

16 oz pounds shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, rinsed and patted dry

Salt and pepper

2 Tbs olive oil

5 cloves garlic minced


5 Tbs Sweet chili sauce

¾ tsp Sriracha sauce or 1 ½ tsp chili garlic sauce

1 ¾ Tbsp lime juice

1 Tbsp sugar

Combine the sweet chili sauce, sriracha or chili garlic sauce, lime juice and sugar in a small bowl.

Place the oil in a large pan over medium high heat. Add the shrimp and season with salt and pepper.

Cook for about a minute each side. Remove shrimp from the pan. Add the other tablespoon of oil. Sauté the garlic for one more minute. Add the sauce, stir to heat, add the shrimp and cook, stirring occasionally, until shrimp are just opaque.


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