Sweet Chili Shrimp
INGREDIENTS;
- 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
Glaze;
- Reserved marinade (in directions)
- 1/4 cup water
- 2 tsp cornstarch
Preparation;
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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.
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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.
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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).
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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.
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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.
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Generously brush shrimp with Glaze or use as a dip.
