This fast-acting meal combines spicy Sriracha and sweet honey for a glossy glaze over succulent shrimp. It is a complete dinner featuring crisp bell peppers and aromatic ginger, ready in just half an hour.
List of ingredients
- 3 tablespoons olive oil, divided – used for sautéing vegetables and searing shrimp.
- 1 red bell pepper, sliced – provides color and a mild sweetness.
- 1 green bell pepper, sliced – adds a slight bitterness to balance the sauce.
- Salt – used to season both the peppers and the shrimp.
- 1 lb raw shrimp, peeled and deveined – medium or large size is recommended for the best texture.
- 4 cloves garlic, minced – provides a pungent, aromatic base.
- 1/2 teaspoon crushed red chili pepper flakes – adds an extra layer of heat.
- 3 tablespoons soy sauce – brings a salty, umami depth to the glaze.
- 2 tablespoons Sriracha sauce – provides the characteristic spicy kick.
- 3 tablespoons honey – creates the sticky consistency and balances the heat.
- 1 teaspoon dried ginger – adds a warm, earthy undertone.
- 2 tablespoons toasted sesame seeds – used for a nutty garnish.
- 2 tablespoons fresh parsley, minced – provides a fresh, green contrast.
step-by-step instructions
- Sauté the peppers: Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Add the sliced red and green bell peppers, season with salt, and cook for 5 to 10 minutes until softened. Remove the peppers from the skillet and set them aside in a bowl.
- Sear the shrimp: In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the raw shrimp, minced garlic, and crushed red chili pepper flakes, sprinkling with a dash of salt. Cook for approximately 2 minutes per side until they turn opaque, then remove the skillet from the heat.
- Apply the glaze: Pour the soy sauce, Sriracha, honey, and dried ginger directly over the cooked shrimp. Toss the mixture well to coat every piece of shrimp. Return the pan to low-medium heat and cook for 1 to 2 minutes until the sauce thickens and clings to the shrimp.
- Assemble and garnish: Arrange the cooked bell peppers on a serving platter or individual plates. Spoon the glazed shrimp on top of the peppers. Finish the dish by sprinkling toasted sesame seeds and minced fresh parsley over the top.
Essential Shrimp Preparation
Thawing Frozen Shrimp Correctly
If using frozen shrimp, thaw them slowly in the refrigerator overnight for the best quality. Alternatively, place them in a sealed bag and submerge them in cold water for 20 to 30 minutes. Avoid using a microwave to thaw as it can cook the edges and toughen the protein.
Drying Shrimp for a Better Sear
Always pat your shrimp dry with paper towels after thawing or rinsing. Excess moisture on the surface creates steam in the pan, which prevents the shrimp from searing. Dry shrimp develop a better golden color and adhere more effectively to the sticky sauce.
Selecting the Ideal Shrimp Size
Medium to large shrimp are the most practical choice for this stir-fry. Small shrimp cook too quickly and can easily shrink or become rubbery before the garlic is fragrant. Large shrimp provide a satisfying bite and a larger surface area for the glaze to cling to.
Preparing the Shrimp for Cooking
Ensure your shrimp are fully peeled and deveined before they hit the pan. While tails can be left on for presentation, removing them makes the dish easier to eat. If buying uncleaned shrimp, use a small knife to make a shallow slit along the back to remove the digestive tract.
Customizing the Flavor Profile
Lowering the Sodium Content
To reduce the salt in this recipe, replace the standard soy sauce with a low-sodium version. You can also slightly reduce the added salt during the sautéing process. The Sriracha and honey already provide strong flavors that will keep the dish tasting bold.
Adjusting the Heat Levels
The spiciness comes from both the Sriracha and the crushed red pepper flakes. For a milder version, reduce the Sriracha to one tablespoon and omit the chili flakes. To increase the heat, add an extra teaspoon of red pepper flakes or a dash of cayenne pepper.
Substituting Dried Ginger with Fresh
Fresh ginger offers a brighter, more zingy flavor compared to the dried powder. Use one tablespoon of freshly grated ginger in place of one teaspoon of dried ginger. This substitution adds a fresh aromatic quality that complements the honey and soy sauce.
Using Tamari for Gluten-Free Needs
Tamari is an excellent substitute for soy sauce for those avoiding gluten. It has a similar salty profile but is typically fermented without wheat. Ensure the Sriracha brand you use is also certified gluten-free to keep the entire meal safe.
Mastering the Garnishes
Oven Method for Toasting Sesame Seeds
Spread raw sesame seeds on a parchment-lined baking sheet. Preheat the oven to 400 F and toast the seeds for about 5 minutes. Watch them closely, as they can go from golden to burnt in seconds; remove them as soon as they smell nutty.
Stovetop Method for Toasting Seeds
Place sesame seeds in a dry skillet over medium heat. Shake the pan constantly for 2 to 3 minutes until the seeds are lightly browned. This method is faster than the oven and allows you to see the color change in real-time.
Using Fresh Herbs for Balance
Fresh parsley adds a clean, slightly peppery finish that cuts through the richness of the honey glaze. If parsley is unavailable, chopped cilantro or sliced green onions are great alternatives. These herbs provide a visual contrast and a burst of freshness.
Serving and Side Dish Ideas
Pairing with Steamed White Rice
White jasmine or basmati rice is the traditional accompaniment for this dish. The neutral flavor and fluffy texture of the rice absorb the excess sweet chili sauce. This creates a balanced bite of spicy shrimp and mild grain.
Serving with Brown Rice or Quinoa
For a heartier, nuttier option, use brown rice or cooked quinoa. These grains add more fiber and a chewiness that pairs well with the snap of the bell peppers. Ensure the grains are well-seasoned with a pinch of salt to match the bold sauce.
Adding a Seaweed Salad Side
A chilled seaweed salad provides a refreshing contrast to the warm, sticky shrimp. The salty, vinegary notes of the seaweed cleanse the palate between bites of sweet glaze. This is a common pairing in many Asian-inspired menus.
Incorporating an Asian-Style Cabbage Slaw
A crunchy slaw made with shredded cabbage, carrots, and a peanut-lime dressing complements the shrimp. The acidity of the lime helps cut through the honey’s sweetness. This adds an extra layer of texture and nutritional value to the meal.
Expanding the Vegetable Mix
Stir-frying Broccoli and Snap Peas
Broccoli florets and sugar snap peas add a great crunch and color to the plate. Sauté them in a separate pan with a touch of olive oil and a splash of soy sauce. Add them to the plate alongside the bell peppers for a more diverse vegetable base.
Adding Sliced Carrots and Baby Corn
Thinly sliced carrots and baby corn add a natural sweetness and a different structural snap. These vegetables take slightly longer to cook than peppers, so add them to the pan first. Cook them until tender-crisp before adding the other vegetables.
Including Sliced Mushrooms
Button or shiitake mushrooms add an earthy, meaty depth to the dish. Sauté them until they release their moisture and turn golden brown. Their spongy texture allows them to soak up the sweet chili sauce effectively.
Storage and Reheating Guidelines
Refrigerating Leftovers
Store the leftover shrimp and peppers in an airtight container in the refrigerator. The dish will remain fresh for up to three days. Keep the garnish of sesame seeds and parsley separate until you are ready to serve.
Proper Reheating Methods
To avoid rubbery shrimp, reheat the dish gently in a skillet over low heat. Add a teaspoon of water or broth to loosen the sauce, which may have thickened in the fridge. Avoid using a microwave on high power, as this can overcook the shrimp quickly.
Freezing Guidelines
It is generally not recommended to freeze cooked shrimp, as the texture can become mushy upon thawing. However, the bell peppers can be frozen. If you must freeze the dish, do so for no more than a month and thaw slowly in the fridge.
Make-Ahead Strategies
Preparing the Sauce in Advance
You can whisk the soy sauce, Sriracha, honey, and dried ginger together in a jar several days before cooking. Store the mixture in the refrigerator. When ready to cook, simply pour the pre-mixed sauce over the shrimp in the final step.
Pre-cutting Vegetables
Slice the red and green bell peppers and mince the garlic a few hours before dinner. Store them in separate containers or bags in the refrigerator. This reduces the active prep time to just a few minutes during the actual cooking process.
Troubleshooting Common Issues
Preventing the Sauce from Burning
Honey contains a high amount of sugar, which can burn quickly at high temperatures. Always reduce the heat to low-medium before adding the sauce components. Stir constantly to ensure the glaze caramelizes evenly without scorching.
Avoiding Overcooked Shrimp
Shrimp cook very rapidly and transition from tender to rubbery in seconds. Watch for the shrimp to curl into a ‘C’ shape; once they are opaque and curled, they are done. Avoid letting them curl into a tight ‘O’ shape, which indicates overcooking.
Fixing a Sauce That is Too Spicy
If the Sriracha makes the dish too hot for your preference, stir in an extra tablespoon of honey. A squeeze of fresh lime juice can also help neutralize some of the heat. These additions balance the spice without ruining the overall flavor profile.
Frequently Asked Questions
Can I use a different oil for sautéing?
Yes, you can use avocado oil or canola oil. These oils have higher smoke points than olive oil, making them excellent for high-heat stir-frying. The taste will remain virtually identical.
Is this recipe gluten-free?
The recipe is not gluten-free as written because of the soy sauce. To make it gluten-free, simply replace the soy sauce with tamari or coconut aminos.
How long do the cooked peppers stay crisp?
When stored in the refrigerator, the cooked bell peppers typically maintain a good texture for about two to three days. After that, they may become too soft.
Can I use frozen bell peppers?
Fresh peppers are preferred for their snap and color. However, frozen sliced peppers can work if they are thawed and patted dry. Be aware that frozen peppers may release more water, which could dilute the sauce.
Print
Quick Sticky Sweet Chili Shrimp and Peppers
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
Sweet Chili Shrimp is a simple recipe packed with flavor and spiciness! The sticky and sweet chili sauce is made from scratch with basic ingredients, such as Sriracha, honey, ginger, and soy sauce.
Ingredients
- 3 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- salt
- 1 lb shrimp, raw, peeled, and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red chili pepper flakes
- 3 tablespoons soy sauce
- 2 tablespoons Sriracha sauce
- 3 tablespoons honey
- 1 teaspoon dried ginger
- 2 tablespoons toasted sesame seeds
- 2 tablespoons minced fresh parsley
Instructions
- Step 1: In a large cast-iron skillet, heat 1 tablespoon olive oil on medium heat. Add sliced bell peppers and season with salt. Cook, stirring for 5 to 10 minutes until softened. Remove bell peppers to a bowl.
- Step 2: To the same skillet, add 2 tablespoons olive oil on medium heat. Add shrimp, minced garlic, crushed red chili pepper flakes. Sprinkle with a dash of salt. Cook shrimp for about 2 minutes on each side. Remove from heat.
- Step 3: Add the sauce ingredients on top of shrimp: soy sauce, Sriracha sauce, honey, sprinkle with dried ginger. Toss with the shrimp to thoroughly mix the sauce ingredients and to coat the shrimp with the sauce on low-medium heat. Cook for about 1 or 2 minutes until the sauce coats the shrimp properly and until the shrimp are cooked through but not overcooked.
- Step 4: Serve the shrimp on top of cooked bell peppers. Top with toasted sesame seeds and chopped fresh parsley.
Notes
How to toast sesame seeds: Toast the seeds on a parchment paper-lined baking sheet for about 5 minutes in the preheated oven at 400 F, until they start to lightly brown. Watch the seeds carefully to avoid burning them.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 193 kcal
- Sugar: 15 g
- Sodium: 931 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 160 mg