One-Pan Sweet Chili Shrimp Ready in 20 Minutes
Sweet, sticky, a little spicy — one pan, 20 minutes, done.
It's a weeknight and you want something that tastes like you tried without actually trying that hard. This sweet chili shrimp is exactly that. Frozen shrimp thaws in minutes, the sauce comes together from pantry staples, and the whole thing cooks in a single skillet. Expect glossy, slightly caramelized shrimp with a sticky-sweet heat that pairs perfectly with rice or anything you have lying around. No complicated technique, no pile of dishes. Just a genuinely satisfying dinner on the table in about 20 minutes.
Ingredients
- 1 lb large shrimp — peeled and deveined, fresh or thawed from frozen
- 2 tbsp vegetable oil — divided
- 4 unit garlic cloves — minced
- 1 tsp fresh ginger — grated; or 1/4 tsp ground ginger
- 0.33 cup sweet chili sauce — store-bought, such as Mae Ploy or Thai Kitchen
- 1 tbsp soy sauce — use tamari for gluten-free
- 1 tbsp lime juice — about half a lime
- 1 tsp sesame oil
- 0.5 tsp red pepper flakes — optional, for extra heat
- 1 pinch salt
- 2 unit green onions — thinly sliced, for garnish
- 1 tsp sesame seeds — optional, for garnish
Method
- 1 Pat shrimp dry with paper towels and season lightly with a pinch of salt. Dry shrimp sear better and won't steam in the pan.
- 2 In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, and sesame oil. Set aside.
- 3 Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 4 Add shrimp in a single layer. Cook undisturbed for 1–2 minutes until pink and lightly golden on the bottom. Flip and cook 1 more minute. Transfer shrimp to a plate — they'll finish in the sauce.
- 5 Reduce heat to medium. Add remaining 1 tbsp oil to the same pan. Add garlic, ginger, and red pepper flakes (if using). Stir constantly for about 30 seconds until fragrant but not browned.
- 6 Pour the sauce into the pan. Let it bubble and reduce for 1 minute, stirring occasionally, until slightly thickened.
- 7 Return shrimp to the pan and toss to coat. Cook 1 more minute until shrimp are fully cooked through and glazed.
- 8 Remove from heat. Top with green onions and sesame seeds. Serve immediately over rice or noodles.
Variations
- Vegetarian swap — Use extra-firm tofu instead of shrimp. Press and cube it, then pan-fry until golden before adding the sauce — it soaks up the sweet chili glaze beautifully.
- Faster swap — Skip the ginger and red pepper flakes and just use sweet chili sauce, soy sauce, and garlic. Dinner in 12 minutes, no measuring.
- Add vegetables — Toss in a handful of snap peas, sliced bell pepper, or frozen edamame after the garlic step. They cook in 2–3 minutes and bulk out the meal without extra pans.
Notes
Shrimp cook fast — the biggest mistake is overcooking them. Pull them from the initial sear while they still look slightly underdone; they'll finish in the sauce. If your sweet chili sauce is very thick, add a splash of water to loosen it before adding to the pan. Leftovers reheat okay but shrimp can get rubbery — a quick 60-second warm-up in the skillet over low heat works better than the microwave.
Equipment that helps
- Large skillet (12-inch) — A wide surface lets shrimp sear in a single layer instead of steaming, which gives you that golden crust before the sauce goes in.
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