Sweet Chili Glazed Shrimp - Bravabod
Recipes

Sweet Chili Glazed Shrimp

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 20"

Crispy pan-fried shrimp glazed in the best homemade sweet chili sauce. It's sweet, spicy, juicy, and crunchy. No heavy breading and only 20 minutes to prepare.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 3-4 days


Shopping List
    For the Shrimp
  • 8 ounces large raw shrimp, shelled and de-veined
  • 1 1/2 tablespoons corn starch
  • 1 tablespoon cooking oil For the Sweet Chili Sauce
  • 3 tablespoons granulated sugar
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 teaspoon sriracha
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon corn starch (or tapioca starch)
  • 1/2 teaspoon cold water

Instructions
  1. Step 1: Combine all of the Sweet Chili Sauce ingredients, except the starch and cold water, in a small saucepan. Bring the sauce to a simmer over medium-low heat.
  2. Step 2: In a small bowl, whisk together the starch and cold water to form a slurry. Pour the slurry into the simmering sauce, stirring constantly as you do so. Continue stirring the sauce for 30 seconds, or until it begins to get foamy. Turn off the heat and transfer the sauce to a small bowl. It will continue to thicken as it cools.
  3. Step 3: Dry the shrimp completely and toss with the 1.5 tablespoons of starch until evenly coated.
  4. Step 4: Add 1 tablespoon of cooking oil to a wide frying pan over medium-high heat. Only once the oil is sizzling hot, add the shrimp in a single layer. If all the shrimp do not fit in the pan, cook them in several batches (add extra oil to the pan as needed). Cook the shrimp for 2 minutes on one side. Flip and cook another 1 minute. Set a timer to avoid overcooking.
  5. Step 5: Pour in the Sweet Chili Sauce, to taste, and coat the shrimp in the sauce.
  6. Serve: Enjoy immediately, with any extra sauce on the side. Leftover sauce will last up to 1 week refrigerated.

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Sweet Chili Glazed Shrimp

PT20M 8 ounces large raw shrimp, shelled and de-veined 1 1/2 tablespoons corn starch 1 tablespoon cooking oil 3 tablespoons granulated sugar 2 tablespoons unseasoned rice vinegar 1 tablespoon olive oil 1 tablespoon water 1 teaspoon sriracha 1/2 teaspoon chili flakes 1/2 teaspoon salt 1/2 teaspoon corn starch (or tapioca starch) 1/2 teaspoon cold water Gluten Free Paleo Low-Carb 2 Servings Ingredients:

2 Servings

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Takes 1 min