This Sweet Chili Garlic Shrimp is the perfect quick and flavorful dish. I love how the shrimp turns tender and juicy, while the sauce adds a bold combination of sweet, spicy, and garlicky goodness. It’s a go-to recipe when I want something impressive without spending too much time in the kitchen.

Sweet Chili Garlic Shrimp

Why You’ll Love This Recipe

I love how fast and easy this shrimp dish comes together. It uses simple ingredients but delivers restaurant-quality flavor. Whether I’m cooking for myself or serving guests, this recipe always hits the mark. The sauce clings to every bite of shrimp, making it incredibly satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 lb large shrimp, peeled and deveined
• ½ tsp salt
• 4 cloves garlic, minced
• 2 tbsp olive oil
• ¼ cup sweet chili sauce
• Optional: black pepper to taste

Directions

I start by tossing the peeled and deveined shrimp with minced garlic and salt in a mixing bowl.
I heat the olive oil in a large skillet over medium-high heat.
I add the shrimp to the hot pan and cook for about 2–3 minutes on each side, until they turn pink and are just cooked through.
I reduce the heat to low and pour in the sweet chili sauce, stirring gently to coat the shrimp evenly.
I let the sauce simmer for 1–2 minutes until it thickens slightly.
I remove the pan from the heat and serve the shrimp hot.

Servings and timing

Serves: 2 to 3 people
Prep time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes

Variations

I sometimes add a squeeze of lime juice at the end for a fresh zing.
If I want it spicier, I mix in a little sriracha or crushed red pepper flakes.
For a crunchier texture, I quickly sauté some chopped bell peppers or snap peas along with the shrimp.
I’ve also tried replacing shrimp with scallops or diced chicken for a fun twist.
Occasionally, I serve it over noodles instead of rice for a different take.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I place the shrimp in a skillet over low heat, adding a splash of water if needed to loosen the sauce. I avoid microwaving to keep the shrimp from becoming rubbery.

FAQs

How do I keep the shrimp from overcooking?

I make sure to cook the shrimp just until they turn pink and curl into a C-shape. Overcooking can make them tough, so I keep an eye on them while they’re in the pan.

Can I use frozen shrimp?

Yes, I thaw them completely, then pat them dry with paper towels before cooking to avoid excess moisture in the pan.

What should I serve with this dish?

I usually serve it over steamed jasmine rice, but it also pairs well with noodles, quinoa, or stir-fried veggies.

Can I make this dish ahead of time?

While it’s best fresh, I sometimes prep the garlic and marinate the shrimp with salt in advance. Then, I just cook everything fresh when ready to eat.

Is this recipe kid-friendly?

Absolutely. The sweetness of the chili sauce balances the heat, making it mild enough for most kids. I just skip any extra spice when making it for little ones.

Conclusion

This Sweet Chili Garlic Shrimp is one of my favorite quick meals. It’s full of bold flavors, comes together in minutes, and always feels a little special. Whether I’m making it for a weeknight dinner or a last-minute guest, it never disappoints.