Name: Easy Sweet Chili Shrimp
Prep time: 10 min
Cook time: 5 min
Ingredients: 24-36 large shrimp (tail on, peeled and deveined); 3 tbsp cilantro (finely chopped); 2 tbsp toasted coconut; 2 tbsp sesame oil ((pan sear method)); 1 sliced jalapeño, ((pan sear method)); ⅓ cup rive vinegar; ⅓ cup water; ¼ cup granulated sugar; 3 tbsp honey; 2 tbsp Sambal Oelek; 1 tsp red pepper flakes; 2 tsp garlic (finely minced); 2 tsp fresh ginger (grated); 1½ tsp soy sauce; 1 tbsp each, corn starch & water (mixed)

Looking for a quick dinner that packs the flavor and is easy to cook? You have to try this Easy Sweet Chili Shrimp. The sauce is sweet, a little spicy, and a touch sticky so bring your wet-naps.

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These sweet chili shrimp bring the kind of flavor that keeps you coming back for “just one more bite.” You can skewer these and toss them on the grill OR pan sear them, whatever works best for your setup.

These are great for weeknights, backyard parties, or when you want to impress on a budget; they don’t miss.

overhead shot of charred shrimp on a platter with dipping sauce and lime wedges

Best Sauce for Shrimp: Sweet Chili Glaze That Sticks

When it comes to shrimp, you want a sauce that sticks. This sweet chili glaze does just that, and brings the flavor, too.

It’s sweet from the sugar and honey, tangy from rice vinegar, and packs just enough heat from the Sambal Oelek and red pepper flakes. The garlic and ginger give it a little punch, and the soy sauce adds some saltiness.

glazed skewered shrimp on the grill over red
hot coals

The cornstarch slurry thickens everything up so it clings to the shrimp instead of sliding off. On the grill or in the pan, the sugars will caramelize fast, which gives you sticky bits and crispy edges that taste amazing.

This sweet chili glaze is sweet, spicy, and really sticks to the shrimp (or chicken if that’s your jam). And, don’t forget to brush some on right before serving the shrimp, that’s the chef’s kiss.

Why Sweet Chili Sauce Works Well With Shrimp

Sweet chili sauce and shrimp go together like kool-aid and sugar. This sauce brings the perfect mix of sweet and heat, and when it hits the grill or skillet it’ll almost immediately start to caramelize.

grilled shrimp on a platter with a bowl of sweet chili glaze in the background

The sticky glaze clings to the shrimp and chars around the edges, which makes for a perfect bite. These sweet chili shrimp cook fast, so the sugar in the sauce gets just enough time to do its thing without burning.

What you end up with is juicy shrimp, crispy edges, and a sauce that’s sweet, tangy, and just spicy enough to keep things interesting.

About The Ingredients

Rice Vinegar – A mild vinegar made from rice that adds tang without overpowering the shrimp.
Honey – Brings a natural sweetness that helps balance the heat and gives the sauce that sticky finish.
Sambal Oelek – A chili paste made from ground red peppers that brings some heat and a little texture.
Garlic – Fresh minced garlic adds a sharp bite and deep flavor that stands up to the sauce.
Ginger – Grated fresh ginger brings a warm, zesty kick that pairs well with both sweet and spicy.

How to Make Sweet Chili Shrimp on the Grill or Stovetop

Serves: 4 | Prep Time: 10 mins | Cook Time: 5 mins

Ingredients
24-36 large shrimp, tail on, peeled and deveined
3 tablespoons cilantro, chopped
1-2 tablespoons toasted shredded coconut
2 tbsp sesame oil, (pan sear method)
1 sliced jalapeno, (pan sear method)

Sweet Thai Chili Sauce
⅓ cup rice vinegar
⅓ cup water
¼ cup granulated sugar
3 tbsp honey
2 tbsp Sambal Oelek (red chili paste)
1 tsp red pepper flakes
2 tsp garlic, finely minced
2 tsp ginger, freshly grated
1 ½ tsp soy sauce
1 tbsp cornstarch mixed with 1 tbsp water

Step 1: Add all of the ingredients for the sweet chili sauce into a small saucepan over medium heat. Whisk the ingredients together until they’re warm and remove from heat. Allow the sauce to cool and thicken.

Step 2: Once cooled, place the shrimp into a zip-top plastic bag, and cover them with ¼ cup of the sweet chili sauce. Set the rest aside in the saucepan. Remove as much air as possible from the bag before sealing it. Massage the shrimp to ensure they’re all covered with sauce, then place in the refrigerator for two to four hours.

shrimp in a zip top bag covered with sweet chili sauce

Step 3: (Grill) Light your grill and set it up for medium high direct heat. While the grill is preheating, place the shrimp on the skewers and discard any sauce that touched the raw shrimp.

raw shrimp, glazed with sweet chili sauce, on skewers

Step 3: (Stovetop) Preheat a heavy bottom skillet with sesame oil over high heat. When the oil starts to shimmer, add the shrimp and spread out evenly in the pan, reduce the heat to medium high. Flip after two minutes, add the optional sliced jalapeno and sear for an additional two minutes till charred and cooked through. Proceed to step six.

Step 4: Once the grill is preheated, place the shrimp and the reserved sauce (in the saucepan) on the grill directly over heat. Cook the shrimp till they reach desired doneness and have a nice char, flipping them after two minutes (about 4-5 minutes total). Occasionally stir the sauce to warm it through.

skewered shrimp on the grill over hot coals

Step 5: Remove the shrimp from the grill and glaze them with the warm chili sauce. Finish with cilantro and toasted coconut.