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Sweet Chili Shrimp Recipe

Sweet chili shrimp are the perfect combo of sweet with a little heat. Serve them over rice or quinoa, with a side of stir-fried veggies, for a quick and easy dinner.

Prep Time
10 mins
Cook Time
10 mins
Marinade Time
30 mins
Total Time
45 mins
Servings: 4 Servings
Calories: 182 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • ¼ cup pure maple syrup
  • ¼ cup soy sauce (See Note 1)
  • 2 garlic cloves minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon Chili garlic sauce (See Note 2)
  • 1 pound large shrimp (See Note 3)
  • ½ teaspoon cornstarch
  • 2 teaspoons olive or avocado oil
  • 2 green onions thinly sliced

Instructions

    Cup of Yum
  1. Whisk together the maple syrup, soy sauce, garlic, ginger and chili garlic sauce. Pour 3 tablespoons of the marinade into a ziplock bag.
  2. Pour the remaining marinade into a small saucepan. Set aside.
  3. Add the shrimp to the ziplock bag, seal and massage to coat the shrimp. Alternatively, marinate the shrimp in a bowl. Refrigerate for at least 30 minutes and up to 4 hours.
  4. Whisk the cornstarch into the marinade in the saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, 2 to 3 minutes.
  5. Heat a large ceramic, nonstick or cast-iron skillet over medium-high heat. Transfer the shrimp to the skillet and discard the marinade in the bag.
  6. Cook for 1 minute. Flip the shrimp and add the thickened sauce. Cook until the shrimp is just cooked through, 1 to 2 minutes.
  7. Stir in the green onion. Serve over rice or quinoa.

Notes

  • Weight Watchers Points: 3 (Blue - Freestyle SP) / 4 (Green) / 3 (Purple)
  • Note 1: Substitute with low-sodium soy sauce, if desired. For gluten free, use tamari.
  • Note 2: Chili garlic sauce can be found in the international aisle of most grocery stores.
  • Note 3: Large shrimp are often labeled as 31/35 (31-35 shrimp per pound). Remove the shells and tails before cooking.
  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Serving 0.25of the Recipe Calories 182kcal (9%) Carbohydrates 11.6g (4%) Protein 23.8g (48%) Fat 4.2g (6%) Saturated Fat 0.7g (4%) Cholesterol 172.3mg (57%) Sodium 781.2mg (33%) Fiber 0.4g (2%) Sugar 8.6g (17%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 182

% Daily Value*

Serving 0.25of the Recipe
Calories 182kcal 9%
Carbohydrates 11.6g 4%
Protein 23.8g 48%
Fat 4.2g 6%
Saturated Fat 0.7g 4%
Cholesterol 172.3mg 57%
Sodium 781.2mg 33%
Fiber 0.4g 2%
Sugar 8.6g 17%

* Percent Daily Values are based on a 2,000 calorie diet.