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Asian Sweet Chili Shrimp (grill or stovetop)

Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4 servings

Ingredients

  • 1 1/2 pounds uncooked large shrimp, peeled and deveined
  • 1 tablespoon butter (stovetop version only)

Asian Sweet Chili Marinade

Glaze:

  • Reserved marinade (in directions)
  • 1/4 cup water
  • 2 teaspoons cornstarch

Garnish

  • Salt and pepper to taste
  • sriracha to taste
  • sesame seeds
  • cilantro

Instructions

  • In a medium bowl, whisk together all of the Asian Sweet Chili Marinade Ingredients. Measure out 1/4 cup and add this to a large freezer bag along with shrimp (the remaining Marinade will become your Glaze). Marinate 30-60 minutes.
  • STOVETOP DIRECTIONS: Discard Marinade and pat shrimp dry. Melt butter in a large skillet over medium high heat. Add shrimp and cook just until opaque, about 3 minutes. Remove shrimp to a plate.
  • Whisk 1/4 cup water and 2 teaspoons cornstarch to the reserved Marinade/Glaze. Add to saucepan and simmer until thickened. Add shrimp and toss to combine.
  • Season with salt and pepper to taste. Stir in sriracha for more heat if desired. Garnish with sesame seeds and cilantro (optional).
  • GRILL DIRECTIONS: Drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak skewers for at least 30 minutes in water).
  • Grease grill and heat to medium high heat. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
  • Whisk 1/4 cup water and 2 teaspoons cornstarch to the reserved Marinade/Glaze. Add to saucepan and simmer until thickened (you can do this on your grill). Season with salt and pepper to taste. Stir in Sriracha for more heat if desired.
  • Generously brush shrimp with Glaze or use as a dip. Garnish with sesame seeds and cilantro optional).

Notes

*Total prep time does not include marinating as this will vary between individuals.