Sweet Chili Shrimp is a simple recipe packed with flavor and spiciness! The sticky and sweet chili sauce is made from scratch with basic ingredients, such as Sriracha, honey, ginger, and soy sauce. Shrimp is first cooked with lots of minced garlic and crushed red chili pepper flakes. Then, it's coated with a spicy and sticky sauce and topped with toasted sesame seeds! This quick dish takes only 30 minutes from start to finish.
Sticky and sweet shrimp recipe
This sweet chili shrimp is a well-balanced meal that features both protein (shrimp) and vegetables (bell peppers).
- Start the recipe by searing the bell peppers in olive oil in a cast-iron skillet just until soft. I use 2 bell peppers in 2 different colors, green and red. This adds vibrancy and color to an already tasty dish.
- Then, the shrimp is cooked with minced fresh garlic, and crushed red pepper flakes in olive oil.
- The sauce is made completely from scratch by combining soy sauce, dried ginger, Sriracha sauce, and honey.
- Assemble the dish by tossing the shrimp with the sweet chili sauce so that the sauce coats the shrimp nicely.
- Finish this meal with a beautiful presentation: serve the sweet chili shrimp on top of cooked bell peppers, topped with toasted sesame seeds and chopped fresh parsley.
Simple 30-minute recipe
This simple sticky and sweet chili shrimp recipe takes only 30 minutes from start to finish. The shrimp are quickly cooked on the stovetop using simple ingredients: olive oil, minced fresh garlic, and crushed red pepper flakes. The spicy sauce is made with basic ingredients such as Sriracha sauce, honey, ginger, and soy sauce. Everything about this recipe screams simplicity! Yet, there is so much flavor!
Cooking tips and recipe notes
- Shrimp. Use raw shrimp that is peeled and deveined. You can leave the tails on or remove them. If using frozen shrimp, thaw them completely and pat dry with paper towels to remove excess water before using in the recipe. This recipe is best made with medium-size or large shrimp. Small shrimp won't work as well.
- Crushed red chili pepper flakes add spiciness to the shrimp. Feel free to reduce or increase the amount to your taste.
- Sriracha sauce is made from chilies and is quite spicy. I use 2 tablespoons for the sauce, and if you prefer more spiciness, increase the amount.
- Soy sauce. If you'd like to reduce sodium, use low-sodium soy sauce. You can also use tamari sauce instead of soy sauce.
- Sesame seeds. I like to toast sesame seeds before using them. It adds a nutty flavor to the seeds and they taste so much better when toasted. Toast the seeds on a parchment paper-lined baking sheet for about 5 minutes in the preheated oven at 400 F, until they start to lightly brown. Watch the seeds carefully to avoid burning them.
- Vegetables. Even though this recipe already comes with a lot of veggies (bell peppers), you can add even more veggies as a side dish. Stir fry broccoli, sugar snap peas, and mushrooms in a small amount of soy sauce, and sesame oil (or olive oil). Other great options for stir-fry are peeled and diced carrots, snow peas, and baby corn.
What to serve with shrimp
- Rice is a perfect side to provide contrast to the spiciness of this dish.
- Seaweed salad is a perfect accompaniment to sweet chili shrimp. Seaweed salads are usually sold in many grocery stores. They go well with Asian-inspired dishes, such as this one.
- Veggie salad, such as this Crunchy Asian salad with Veggies and Peanut Dressing.
Other Asian fish and seafood recipes
- Asian Salmon and Noodles
- Asian Black Cod with Peanut Sauce Noodles
- Honey Sesame Salmon with Rice Noodles and Asparagus
30 Minute Sweet Chili Shrimp
- 3 tablespoons olive oil divided
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 lb shrimp raw, peeled, and deveined
- 4 cloves garlic minced
- ½ teaspoon crushed red chili pepper flakes
- 3 tablespoons soy sauce
- 2 tablespoons Sriracha sauce
- 3 tablespoons honey
- 1 teaspoon ginger dried
- 2 tablespoons sesame seeds toasted
- 2 tablespoons fresh parsley minced
- In a large cast-iron skillet, heat 1 tablespoon olive oil on medium heat. Add sliced bell peppers and season with salt. Cook, stirring for 5 to 10 minutes until softened. Remove bell peppers to a bowl.
- To the same skillet, add 2 tablespoons olive oil on medium heat. Add shrimp, minced garlic, crushed red chili pepper flakes. Sprinkle with a dash of salt. Cook shrimp for about 2 minutes on each side. Remove from heat.
- Add the sauce ingredients on top of shrimp: soy sauce, Sriracha sauce, honey, sprinkle with dried ginger. Toss with the shrimp to thoroughly mix the sauce ingredients and to coat the shrimp with the sauce on low-medium heat. Cook for about 1 or 2 minutes until the sauce coats the shrimp properly and until the shrimp are cooked through but not overcooked.
- Serve the shrimp on top of cooked bell peppers. Top with toasted sesame seeds and chopped fresh parsley.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.