indeed I am a little obsessed with asian Sweet Chili Sauce – so much so that I ’ ve even made Sweet Chili Chicken Enchiladas ( who does that ? ! but they are soooooo full ). To me the dynamic sauce is the perfect balance of lemony sweet heating system derived from red Thai chilies, sugar, rice vinegar, garlic and ginger – a dynamic season jazz band all in one bottle !
I particularly love combining sweetly chili sauce with honey and birdlime juice to amp the relish profile. Add in some soy sauce sauce and we have a delectable combination that makes my mouth cry ( that ’ mho for you Dorothy ???? ) .
And you will be crying tears of rejoice when you see equitable how slowly this Stovetop or grilled Sweet Chili Shrimp is ! and even harder when you taste the juicy, sweetness chili infused morsels that taste authentic but with minimal ingredients you can find a your local grocery store.
To make, merely whisk all your asian Sweet Chili marinade ingredients together and reserve some of the marinade for the glass. Marinate shrimp 30-60 minutes then pat dry and saute for about 3 minutes. Remove prawn, add your glaze and simmer to thicken then add your shrimp back to the pan .
THE quintessence of EASY !
And of delicious…
Sweet Chili Shrimp – serve with some rice and veggies and you have a newfangled favored easy, flying dinner that tastes way better than takeout .
And will make your mouth cry .
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Asian Sweet Chili Shrimp (grill or stovetop)
Servings:
4
servings
Prep Time:
10
minutes
Cook Time:
3
minutes
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Ingredients
- 1 1/2 pounds uncooked large runt, peeled and deveined
- 1 tablespoon butter ( stovetop version only )
Asian Sweet Chili Marinade
- 1/4 cup Asian sweet chili sauce ( like Mae Ploy )
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons olive oil
- 3 garlic cloves, minced
Glaze:
- Reserved marinade ( in directions )
- 1/4 cup water
- 2 teaspoons cornstarch
Garnish
- Salt and pepper to taste
- sriracha to taste
- sesame seeds
- coriander
Instructions
- In a medium roll, whisk together all of the Asian Sweet Chili Marinade Ingredients. quantify out ¼ cup and add this to a large deep-freeze bag along with shrimp ( the remaining Marinade will become your Glaze ). Marinate 30-60 minutes .
- STOVETOP DIRECTIONS : Discard Marinade and glib shrimp dry. Melt butter in a large frying pan over medium high heat. Add shrimp and cook merely until opaque, about 3 minutes. Remove prawn to a plate .
- Whisk ¼ cup water and 2 teaspoons cornstarch to the reserved Marinade/Glaze. Add to saucepan and simmer until thickened. Add prawn and discard to combine .
- Season with salt and pepper to taste. Stir in sriracha for more hotness if desired. garnishee with sesame seeds and coriander ( optional ) .
- GRILL DIRECTION S : drain and discard marinade. Thread shrimp onto skewers ( if using wooden skewers, intoxicate skewers for at least 30 minutes in water ) .
- Grease grill and heat to medium high hotness. Grill shrimp for 3-5 minutes on each side or until prawn has become pink and firm being careful to not overcook .
- Whisk ¼ cup water and 2 teaspoons cornstarch to the reserved Marinade/Glaze. Add to saucepan and simmer until thickened ( you can do this on your grillroom ). Season with salt and pepper to taste. Stir in Sriracha for more inflame if desired .
- liberally brush shrimp with Glaze or use as a dip. garnish with sesame seeds and coriander optional ) .
Notes
*Total prep time does not include marinating as this will vary between individuals.
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