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This is a sponsored post written by me on behalf of Seafood Nutrition Partnership. All opinions are 100% mine.
When I put together this Sweet Chili Shrimp with Lime recipe, I kept it simple! You only need a few ingredients and a few minutes to get this sweet chili shrimp dish on the table!
My quest for super simple dinners continues. Two weeks ago, I shared this CRAZY easy Asian Chicken Rice Bowl, which has become a new favorite. I’ve gotten so much positive feedback from readers! This week, I’m sharing another simple dinner recipe. This Sweet Chili Shrimp with Lime has just a few ingredients. But, it’s flavor is OUT of this world! I used sweet chili sauce, lime, soy sauce and garlic. Pair this sauce with easy sauteéd jumbo shrimp, and you have a winner! I served this sweet chili shrimp with rice, and I thanked the seafood gods after every delicious bite!
Sometimes I think I was born in the wrong place. I could live off seafood. Fish, shellfish, I love it all! I am seeing more seafood on the menu here in the Midwest these days. But, we usually eat our seafood at home thanks to the fresh and flash frozen seafood flown in to Seattle Fish. I feel good about our seafood heavy diet, because heart disease runs in my husband’s family. I learned from the Seafood Nutrition Partnership that the simple act of eating seafood twice a week can reduce your risk of heart disease by about 36%. Crazy, right? That’s in addition to providing other benefits like omega-3’s which support your brain health.
My preference when cooking shrimp is to use shell-on shrimp that has been de-veined. Cooking shrimp with the shell on adds depth of flavor. I also think it helps prevent overcooking. You know when your shrimp curls in on itself and gets rubbery? Yeah, we don’t want that. If you do cook the shrimp with the shell on, you’ll want to reserve some extra sauce for dipping. And some paper towels, because these will be sticky when you peel them! If you can’t find shell-on shrimp that has been de-veined, just opt for peeled shrimp! It will still be great. Also, I used sesame oil to sauté the shrimp. I love the flavor that sesame oil adds, but if you don’t have any on hand, just use olive or vegetable oil. No need for a special trip to the store!
If you agree that seafood is the bee’s knees, I would love for you to join me in taking the Healthy Heart Pledge! By taking this pledge, you recognize seafood as a healthy choice and commit to eating at least 2 servings weekly. I’d also love to see your awesome seafood recipes! Take part in the Seafood Nutrition Partnership 2016 Recipe Sweepstakes for a chance to win a $250 gift card! Simply share a photo of your seafood dish prepared using 5 ingredients or less (not counting spices or garnishes) on Twitter or Instagram using the hashtags #HealthyHeartPledge and #SNPSweepstakes. A total of ten winners will be selected randomly, one a week through October 21st, and you can submit one entry per day. Winners will be announced at SeafoodNutrition.org and on Instagram and Twitter.
- 2 tbsp sesame oil (check asian aisle)
- 1 pound large shrimp, 15-25 count (large), deveined, shell on, thawed
- 1 cup sweet chili sauce (check asian aisle)
- 1 tbsp soy sauce
- 1 tsp garlic powder
- juice of 1/2 lime
- optional: lime to garnish
- Combine sweet chili sauce, soy sauce and garlic powder in a small bowl.
- In a large, non-stick skillet, heat sesame oil over medium-high heat.
- Pat shrimp dry with paper towel to remove any excess moisture.
- Add shrimp to skillet, saute for 2-3 minutes over medium-high heat.
- Add sauce and stir quickly to coat for about 1 minute. Remove skillet from burner and squeeze lime juice over the top of the shrimp. Give another stir.
- Serve over white rice with extra limes for garnish.