Sweet Chili Shrimp
- 1 1/2 pounds uncooked large shrimp, peeled and deveined
- 1 tbsp olive oil butter (stovetop version only)
Sweet Chili Marinade;
- 1/4 cup sweet chili sauce
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tbsp reduced sodium soy sauce
- 2 tbsp olive oil
- 3 garlic cloves, minced
- salt & pepper to taste
- Reserved marinade (in directions)
- 1/4 cup water
- 2 tsp cornstarch
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 olive oil 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 tsp 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.
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.