Quick Pan Seared Sweet Chili Shrimp

Aug 22, 2019 | Food | 1 Comment
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Quick Pan Seared Sweet Chili Shrimp. Now In my cookbook “The Seasoned Life” I have a recipe for “Sweet Chili Shrimp Wraps” they are quickly fried and served inside butter lettuce with a jicama salad, and they are oh SO delicious! My condiments of choice are always sweet chili sauce and ketchup. There are always bottles of it stashed in my cupboards and refrigerator. This recipe is a simple pan-seared shrimp that incorporates sweet chili sauce without the frying. It’s a quick and easy recipe when you are looking to have a flavorful meal in twenty minutes or less. (That’s counting the rice cook time!) What is your favorite way to prepare shrimp? (Fried, pan seared, grilled?) Comment below!



Quick Pan Seared Sweet Chili Shrimp

Quick Pan Seared Sweet Chili Shrimp

1 Pound large shrimp, peeled and deveined.
2 Tablespoons olive oil
Salt and pepper to taste (I used about 1/4 teaspoon salt and pepper)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 tsp cayenne pepper, optional.
One shallot, minced.
1-2 cloves garlic, minced.
3 Tablespoons sweet chili sauce (I prefer Mae Ploy)
1 tablespoon soy sauce
1 tablespoon lime juice
One tablespoon brown sugar


Add spices and one tablespoon of olive oil into a large bowl and mix well until a paste is formed.

Place dry shrimp in the bowl and toss to coat. (You have to dry your shrimp after you rinse them. Shrimp tend to absorb water and will change the outcome of your dish!)

Now in a small bowl, whisk together the chili sauce, soy, lime juice, brown sugar and set aside.

Heat a large skillet over medium-high heat and add in one tablespoon of olive oil to heat. Add garlic and shallot and cook for about 1 minute before adding the shrimp to the pan and cooking for 1-2 minutes per side. Do not overcook! Remove the pan from heat and pour the sauce mixture over the shrimp and stir to coat the shrimp evenly.

Serve over jasmine rice or pasta and enjoy!


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One thought on “Quick Pan Seared Sweet Chili Shrimp

  1. I can’t wait to try this .I just want to say thank you so much for sharing your recipe. I love to cook and bake. I have a pumpkin bread recipe that I used to bake in 1lb. Coffee cans but now you have to use regular bread pans.If you would like the recipe just let me know and I’d be happy to send it to you. Thank you Kathey.

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