Sweet Chili Shrimp Recipes

ONE-PAN SWEET CHILI SHRIMP AND VEGGIES

Steps:

• Preheat oven to 400°. Place shrimp, zucchini, mushrooms and orange pepper in a greased 15x10x1-in. baking pan. Combine chili sauce, oil, lime juice and soy sauce. Pour over shrimp mixture and toss to coat., Bake until shrimp turn pink and vegetables are tender, 12-15 minutes. Sprinkle with green onions and cilantro.

SWEET AND CHILI SHRIMP

Steps:

• In a large bowl, combine the sake, oil, salt, pepper, and cornstarch. Add the shrimp and mix well. Cover and refrigerate for 15 to 20 minutes.
• Combine the ginger and garlic in a small bowl and set aside.
• Combine all the ingredients in a small bowl, mix well, and set aside.
• Combine all the ingredients in a bowl, mix well, and set aside.
• Mix the cornstarch and water together in a bowl and set aside. (Be sure to remix with a fork just before using.)
• Combine the ingredients in a bowl, mix well, and set aside.
• To a large heavy-bottomed pan or deep fryer, add the 1 quart vegetable oil or enough oil to fill to 1 inch deep, and heat at 400°F until it begins to smoke. This may take up to 10 minutes.
• Meanwhile, heat a large nonstick sauté pan and 1 tablespoon of the remaining vegetable oil over high heat for 1 minute, or until the oil begins to recede. Add the marinated shrimp in a single layer and slowly move around in the pan so they sear evenly on both sides but do not cook completely. Remove the shrimp from the pan and set aside in a bowl.
• Decrease the heat to low. Add the remaining 2 tablespoons oil and the garlic and ginger aromatics. Continue to cook over low heat until the garlic just begins to brown, about 1 minute. Remove the pan from the heat, stir in the chili sauce, then add the sake sauce. Return the pan to the burner and increase the heat to high. Cook until the sauce comes to a boil, then return the shrimp to the pan and finish cooking, about 2 minutes longer. Stir in the cornstarch thickener until the sauce just begins to thicken. Remove the pan from the heat and mix in the vinaigrette and scallions.
• By this time, the pan of oil should be just beginning to smoke. Turn off the heat and carefully drop in half a sheet of rice paper and immediately remove it using tongs. The rice paper will expand as soon as it makes contact with the hot oil, so it is important to move quickly. Gently place the puffed rice paper on a paper towel-lined plate and sprinkle with a pinch of kosher salt. Repeat with the remaining rice paper.
• Transfer the shrimp to a large serving platter and set the puffed rice paper around the rim. Serve immediately.
• Begin by slicing the scallions lengthwise into quarters, then bunch the pieces together and cut very thin. Finish by chopping the slices. This will save time by making the pieces smaller in the beginning.

SWEET AND SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir chile-garlic sauce and honey together in a small bowl.
• Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
• Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

SMOKY SWEET CHILI SHRIMP SKEWERS RECIPE BY TASTY

Steps:

• Soak the wooden skewers in cold water for at least 30 minutes before using.
• Arrange one rack in the center and one rack in the upper third of the oven. Preheat the oven to 450°F (230°C).
• Make the sauce: Add ¼ cup (60 ml) sweet chili sauce, the honey, soy sauce, lime juice, liquid smoke, and garlic to a small bowl and whisk to combine. Set aside.
• Build the skewers: Onto each wooden skewer, thread 1 piece of bell pepper, 2-3 pieces of red onion, 1 shrimp, and 1 piece of mango. Repeat to make a second layer. Continue with the remaining ingredients and skewers.
• Arrange the skewers on a rimmed baking sheet and season on both sides with the salt and pepper. Brush both sides of the skewers with the smoky sweet chili sauce.
• Transfer to the center oven rack and bake for 5 minutes. Turn the oven to broil and move the pan to the upper rack. Broil for 3-5 minutes, until lightly charred in spots.
• Remove the skewers from the oven and brush with the remaining 2 tablespoons of sweet chili sauce. Transfer to a platter, sprinkle with the cilantro, and serve with lime wedges alongside.
• Enjoy!