#sweetchilishrimp

This Sweet Chili Shrimp recipe is bursting with flavor! The marinade combines the sweetness of chili sauce with the savory notes of soy sauce, garlic, and ginger, creating a delightful balance of flavors. Whether grilled or cooked on the stovetop, these succulent shrimp make for a quick and delicious meal.

Ingredients: 1 lb shrimp, peeled and deveined. 1/4 cup sweet chili sauce. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon sesame oil. 1 tablespoon lime juice. 2 tablespoons chopped cilantro. Salt and pepper to taste. Sesame seeds for garnish.

Instructions: Mix sweet chili sauce, soy sauce, ginger, garlic, lime juice, sesame oil, and chopped cilantro in a bowl. Stir the shrimp around in the marinade to coat them all. Put it in the fridge for at least 30 minutes to soak up the flavors. To grill: Warm up the grill over medium-high heat. Grill the shrimp for two to three minutes on each side, or until they are pink and opaque. For the stove, put a skillet on medium-high heat. Put in the shrimp that has been marinated. Cook for two to three minutes on each side, or until the shrimp is pink and opaque. Serve hot with sesame seeds on top. Have fun!

Prep Time: 35 minutes

Cook Time: 6 minutes

Try these Grilled Coconut & Pineapple Sweet Chili Shrimp for a taste of the tropics. Shrimp cooked to perfection and served with a delicious sauce made of coconut, pineapple, and sweet chili.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup coconut milk. 1 cup fresh pineapple chunks. 1/2 cup sweet chili sauce. 2 tablespoons soy sauce. 2 tablespoons minced ginger. 2 cloves garlic, minced. 1 tablespoon lime juice. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: To make the marinade, put the coconut milk, ginger, garlic, lime juice, sweet chili sauce, soy sauce, salt, and pepper in a bowl. Transfer two thirds of the marinade to a shallow dish or resealable bag with shrimp. For basting, set aside the remaining marinade. Shrimp should be marinated for at least 30 minutes, with periodic turnings, in the refrigerator. Set your smoker's temperature to 175C 350F. Place marinated shrimp and pineapple chunks on the soaked skewers in succession. Skewers should be placed on the smoker grates and cooked for 10 to 12 minutes, turning and basting halfway through with the marinade that was set aside. When shrimp become opaque and pink, they are done. Take care not to cook too much. Garnish the hot Grilled Coconut & Pineapple Sweet Chili Shrimp with lime wedges and chopped cilantro.