I love shrimp and I am so happy that I have trained little G to be a mini-me.
But he is onto a very good start and I am just so excited that he is loving similar kinds of food as I do.
As G is five years old now, I am also eager to train him on his spice tolerance and start eating spicy food. Spicy food has been missing from my dining table for the past few years and we can’t wait to start eating spicy food again.
So far, little G is doing well on Thai sweet chili sauce. He loves my Thai Sweet Chili Chicken and would eat it without even knowing that he is eating red chili.
Granted sweet chili sauce is pretty mild, but I am still proud of him!
This sweet-chili garlic shrimp is another one of his favorite. To jazz up the heat level, I added some chili garlic sauce (Roaster brand) to inch up on the spiciness.
Shrimp is his new favorite so he thoroughly enjoyed it. I also love this recipe; the shrimp is nicely cooked and generously coated with spicy, sticky sweet, and savory sauce, with a nice tint of lime juice.
This recipe takes only 15 minutes and this is probably the best shrimp recipe you can make in a jiffy. It really is finger-lickin’ good!
This Recipe Goes Well with:
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Sweet-Chili Garlic Recipe
Sweet Chili Garlic Shrimp - easiest and most delicious shrimp you can make in 15 mins with garlic and Thai sweet chili sauce. SO good!
- 10 oz shelled and deveined shrimp, tail-on
- black pepper
- 2 tablespoons oil
- 3 cloves garlic, minced
- chopped cilantro or parsley leaves for garnishing
- 3 tablespoons Thai sweet chili sauce
- 1 teaspoon chili garlic sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 pinch salt
Rinse and pat dry the shrimp and season with salt and black pepper.
Heat up a skillet and add 1 tablespoon oil. Pan-sear the shrimp on both sides until slightly brown. Remove from the skillet.
Clean the skillet (optional step) and reheat with the remaining 1 tablespoon oil. Saute the garlic until aromatic or until slightly browned. Add the shrimp and follow by the sauce. Stir to combine well. Garnish with the cilantro or parsley leaves, serve immediately.
If you don't have chili garlic sauce, you may use about 1/2 teaspoon of Sriracha sauce.