Sweet Chili Shrimp

Sweet Chili Shrimp with pineapple is the perfect summertime entree ready in just 15 minutes (or less)! Shrimp is pan seared and coated with the best sweet, spicy, and sticky glaze. Serve it over rice or veggies for the best quick and easy dinner! 

Sweet Chili Shrimp

I’ve been making this sweet and spicy shrimp for years and it literally never gets old. Tender shrimp and pineapple chunks are coated in a shiny glaze that’s a little spicy, a little sweet, and even a little garlicky! I love piling it on top of fluffy white rice with some crisp green onions on top for the ultimate summer dinner. The best part? It could not be quicker or easier to make! Shrimp cook fast, so be sure to keep a close eye on them and don’t stray too far from your stove top. After they’re cooked, you just have to warm up and thicken the sauce with a little cornstarch. Toss it all together, and voila! You have your new favorite shrimp dinner recipe. 

Enjoy more of the very best shrimp recipes like honey garlic shrimp, sriracha shrimp, and bang bang shrimp! 

How can you tell when shrimp is cooked?

It’s all too easy to overcook shrimp! Once they’re opaque and their tails have curled to look like the letter C, they’re ready to eat. If you continue cooking them, they’ll get tough and rubbery pretty quickly. 

How to Make Sweet Chili Shrimp

• Whisk the marinade. Whisk together the sriracha, soy sauce, honey, garlic, and pineapple juice.
• Coat the shrimp. Add the shrimp to the marinade. Coat them all. 
• Cook the shrimp. Heat the oil in a skillet over medium heat. Add the shrimp (with the marinade) and cook for 3-5 minutes. 
• Thicken the sauce. Transfer the shrimp to a plate and leave the sauce in the pan. In a bowl, combine the cornstarch and cold water. Stir this slurry into the pan to thicken the sauce. 
• Enjoy! Turn off the heat to prevent the shrimp from cooking any more. Add the shrimp back to the pan along with the pineapple chunks. Coat all of the shrimp with the glaze. 

Storing and Reheating

Once cooled to room temperature, you can store your leftovers in an airtight container in the fridge for up to 3 days. When reheating, be careful! If you overheat the shrimp, they’ll get rubbery. I recommend reheating leftovers in the microwave for 30 seconds at a time (or even less) until just warmed through. 

I don’t recommend freezing this dish. 

Ingredient Notes

• Raw Shrimp – They’ll need to be peeled and deveined. You can use frozen shrimp if you’d like! Just make sure they’re fully thawed prior to cooking. 
• Sriracha Chili Sauce – This is a key ingredient. Don’t swap it with anything else! 
• Soy Sauce – Tamari or coocnut aminos also work well if preferred. 
• Honey – This adds just the right amount of sweetness to pair well with the pineapple juice and cut through the spicy sriracha.
• Garlic – I recommend using fresh garlic for the very best flavor and aroma. 
• Pineapple Juice – You can get this from the can of pineapple chunks that you’re also using for this recipe. 
• Olive Oil – Avocado oil also works well. 
• Pineapple Chunks – I love the juicy, soft texture these provide the dish! And the pop of sweetness is also so satisfying. 
• Cornstarch – This is what gives the sauce the best thick, glossy quality. Be careful not to add too much.  
• Green Onions and Rice – These are optional, just for serving purposes. They’re my favorite way to serve this summery shrimp dish! Coconut rice is also pretty lovely if you can find it at the grocery store. 

Enjoy!

~Nichole

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5 from 16 votes

Sweet Chili Shrimp

By Nichole

Sweet Chili Shrimp with pineapple is the perfect summertime entree ready in just 15 minutes (or less)! Shrimp is pan seared and coated with the best sweet, spicy, and sticky glaze. Serve it over rice or veggies for the best quick and easy dinner!

Prep 5 minutes mins

Cook 10 minutes mins

Total 15 minutes mins

Servings 4

Ingredients 

1x2x3x

• ▢ 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

Instructions 

• 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.

Video

Additional Info

Course: Main Course

Cuisine: American

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