Pineapple Garlic Sweet Chili Shrimp – This easy shrimp recipe is ready in 15 minutes or less! Shrimp sauteed with a spicy and sweet chili garlic sauce with chunks of pineapple.
Pineapple Garlic Sweet Chili Shrimp:
Shrimp is one of my favorite things to make and eat because it’s so versatile! One of my favorite ways to have it is with a super flavorful sauce that has a lot of tangy, spicy, and sweet flavor.
I didn’t purchase store-bought chili garlic sauce for this recipe, instead, I made my own from what I had on hand, and it turned out perfectly! The sauce is a super simple mixture of chili sauce (also known as Sriracha), along with some honey, soy sauce, garlic, and pineapple juice!
Those are ingredients I typically always have on hand. However, this recipe can be made with the same amount of sweet chili garlic sauce if that is what you already have at home.
For this shrimp recipe, you simply saute the shrimp with olive oil and the sauce right in one pan. This takes just about 3-5 minutes until the shrimp is opaque. After this, you add a cornstarch and cold water slurry to thicken up your sauce, and you’re ready to eat!
Easy Shrimp Recipes:
One of my favorite things about shrimp is how easy and quick it comes together! These are some of my personal favorite recipes and they are all great by themselves, served over rice, or with your favorite veggie
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Pineapple Garlic Sweet Chili Shrimp - This easy shrimp recipe is ready in 15 minutes or less! Shrimp sauteed with a spicy and sweet chili garlic sauce with chunks of pineapple.
- 1 Pound Raw Shrimp Peeled and deveined
- 1/3 Cup Sriracha Chili Sauce
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Honey
- 1/2 Tablespoon Garlic Minced
- 1/4 Cup Pineapple Juice
- 1 Tablespoon Olive Oil
- 1 20 Ounce Can Pineapple Chunks
- 2 Teaspoons Corn Starch
- 1 Tablespoon Cold Water
- 2 Green Onions Chopped
- Rice for serving Optional
In a medium bowl combine the sriracha sauce, soy sauce, honey, garlic, and pineapple juice.
Add the peeled shrimp to the marinade and stir to coat.
Heat the olive oil in a large skillet over medium heat.
Add the shrimp along with the marinade and cook for 3-5 minutes, just until shrimp is opaque.
Use a slotted spoon to remove the shrimp to a plate, leaving the sauce in the pan.
In a small bowl stir together the cornstarch and cold water.
Add the cornstarch mixture to the saucepan and simmer until thickened.
Turn off the heat and add the shrimp back to the pan along with the pineapple chunks. Stir to combine.
Serve with green onions and rice if desired.