Description
A quick and flavorful sweet chili shrimp dish made with a sticky homemade sauce, garlic, and spices, served over sautéed bell peppers and finished with sesame seeds.
Ingredients
- 3 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Salt, to taste
- 1 lb shrimp, raw, peeled, and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red chili pepper flakes
- 3 tablespoons soy sauce
- 2 tablespoons Sriracha sauce
- 3 tablespoons honey
- 1 teaspoon dried ginger
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons fresh parsley, minced
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced bell peppers, season with salt, and cook for 5–10 minutes until softened. Remove and set aside.
2. In the same skillet, add remaining olive oil. Add shrimp, minced garlic, crushed red chili flakes, and a pinch of salt. Cook for about 2 minutes per side until shrimp are pink and nearly cooked through.
3. Add soy sauce, Sriracha, honey, and dried ginger to the skillet. Toss everything together to coat the shrimp evenly in the sauce.
4. Cook for another 1–2 minutes until the sauce thickens slightly and the shrimp are fully cooked, being careful not to overcook.
5. Return the cooked bell peppers to the skillet or serve shrimp over them. Garnish with toasted sesame seeds and fresh parsley before serving.
Notes
To toast sesame seeds, bake them on a parchment-lined sheet at 400°F for about 5 minutes until lightly browned.
Adjust spice level by increasing or reducing Sriracha or red pepper flakes.
Serve with rice or noodles for a complete meal.
Do not overcook shrimp to keep them tender and juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 193
- Sugar: 15g
- Sodium: 931mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 85mg