easy Sweet Chili Sauce

Easy Sweet Chili Sauce with Shrimp is a simple and delicious dish that combines succulent shrimp with a sweet and tangy sauce.

To make this dish, start by marinating peeled and deveined shrimp in a mixture of sweet chili sauce, soy sauce, minced garlic, and grated ginger for about 15-30 minutes. This allows the flavors to meld together and infuse the shrimp with deliciousness.

Next, heat a skillet over medium-high heat and add a bit of oil. Add the marinated shrimp to the skillet and cook for about 2-3 minutes on each side, or until they are pink and cooked through. Be careful not to overcook the shrimp, as they can become tough.

Once the shrimp are cooked, remove them from the skillet and set them aside. In the same skillet, add a bit more sweet chili sauce and some water or chicken broth to deglaze the pan and create a sauce. Cook the sauce for a few minutes until it thickens slightly.

Return the cooked shrimp to the skillet and toss them in the sauce to coat. Serve the Sweet Chili Sauce with Shrimp hot, garnished with chopped green onions and sesame seeds, if desired. This dish pairs well with steamed rice or noodles for a complete and satisfying meal.



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.


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