Sweet Chili Shrimp Recipe
Sweet chili shrimp are the perfect combo of sweet with a little heat. Serve them over rice or quinoa, with a side of stir-fried veggies, for a quick and easy dinner.
Servings: 4 Servings
Whisk together the maple syrup, soy sauce, garlic, ginger and chili garlic sauce. Pour 3 tablespoons of the marinade into a ziplock bag.
Pour the remaining marinade into a small saucepan. Set aside.
Add the shrimp to the ziplock bag, seal and massage to coat the shrimp. Alternatively, marinate the shrimp in a bowl. Refrigerate for at least 30 minutes and up to 4 hours.
Whisk the cornstarch into the marinade in the saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, 2 to 3 minutes.
Heat a large ceramic, nonstick or cast-iron skillet over medium-high heat. Transfer the shrimp to the skillet and discard the marinade in the bag.
Cook for 1 minute. Flip the shrimp and add the thickened sauce. Cook until the shrimp is just cooked through, 1 to 2 minutes.
Stir in the green onion. Serve over rice or quinoa.
Weight Watchers Points: 3 (Blue - Freestyle SP) / 4 (Green) / 3 (Purple)
Note 1: Substitute with low-sodium soy sauce, if desired. For gluten free, use tamari.
Note 2: Chili garlic sauce can be found in the international aisle of most grocery stores.
Note 3: Large shrimp are often labeled as 31/35 (31-35 shrimp per pound). Remove the shells and tails before cooking.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Serving: 0.25of the Recipe | Calories: 182kcal | Carbohydrates: 11.6g | Protein: 23.8g | Fat: 4.2g | Saturated Fat: 0.7g | Cholesterol: 172.3mg | Sodium: 781.2mg | Fiber: 0.4g | Sugar: 8.6g