Sweet Chili Shrimp Recipe

Sweet chili shrimp and green onions with rice and zucchini on a white plate.

5 from 1 vote

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.

Prep Time10

Cook Time6

Marinade Time30

Total Time45

Course: Entrees

Cuisine: Asian

Keyword: Shrimp, Sweet chili shrimp

Servings: Servings

Calories: 182kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

¼ cup pure maple syrup
¼ cup soy sauce (See Note 1)
2 garlic cloves minced
1 tablespoon minced fresh ginger
1 teaspoon chili garlic sauce (See Note 2)
1 pound large shrimp (See Note 3)
½ teaspoon cornstarch
2 teaspoons olive or avocado oil
2 green onions thinly sliced

Instructions

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.

Notes

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.

Nutrition