Crispy Shrimp with Sweet Chili Lime Sauce
This crispy shrimp with sweet chili lime sauce is the perfect party appetizer or main meal. The shrimp are crispy on the outside and tender in the center. Smothered in the most delicious, sweet chili lime sauce you’re going to fall in love with this addicting recipe. Top it with freshly chopped green onion and cilantro for an extra punch of flavor. If you decide to enjoy it for dinner, serve it alongside some steamed rice and broccoli.
Ingredients Needed for Crispy Shrimp with Sweet Chili Lime Sauce
Shrimp – For this recipe, I used frozen jumbo raw shrimp with the shell on. You will need one pound of jumbo shrimp for this recipe. Be sure to remove the shell and devein the shrimp. Option to leave the tail on for a prettier presentation.
Avocado Oil – You’ll need one tablespoon of avocado oil to pan fry the shrimp. Avocado oil is a neutral oil which makes it great for frying. It does not impart any extra flavor on the food and has a high smoke point. I used Delallo Foods avocado oil which can be purchased via my Healthyish Amazon storefront by clicking here.
Ginger / Garlic – For this recipe, you’ll need minced fresh ginger and garlic. These aromatics add extra flavor to the entire dish.
Sweet Chili Lime Sauce – Combine fresh squeezed lime juice, low sodium soy sauce, regular honey, Bing chili crisp, orange juice and a pinch of salt. Whisk until well combined.
**NOTE the following*
For the chili crisp, I used Bing Chili Crisp, mild flavor. It tastes amazing in this recipe. I highly suggest using this same chili crisp as they all vary in flavor. Be sure to stir it well before using. It can be purchased via my Healthyish Amazon storefront linked here. Also, be sure to use regular honey. I used the one in the bear bottle and it tasted amazing.
Garnishes – Top the crispy shrimp with freshly chopped green onion and roughly chopped cilantro before serving.
How to Make Crispy Shrimp with Sweet Chili Lime Sauce
Combine, fresh squeezed lime juice, low sodium soy sauce, honey, chili crisp, orange juice and a pinch of salt in a mixing bowl. Whisk well and set aside.
Peel and devein the thawed shrimp. Option to leave the tail on.
Pat them dry with a paper towel.
Heat a non-stick frying pan over medium high heat.
Add the avocado oil. Once the oil is hot, add the minced ginger and garlic. Sauté until fragrant, about 1 minute.
Add the peeled and dried shrimp to the pan and cook for about 2-3 minutes per side.
Using tongs, remove the shrimp from the pan and add the chili lime sauce mixture to the hot pan.
Reduce the heat to medium and simmer until the sauce begins to reduce or thicken in the pan. Whisk frequently to prevent the sauce from sticking to the pan and burning.
Once the sauce begins to tighten, add the shrimp back into the pan and toss them in the sauce until they are well coated and heated through.
Add the sticky saucy shrimp to a plate, top with chopped green onion and cilantro. Serve hot and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for two to three days. Reheat in the microwave.
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Crispy Shrimp with Sweet Chili Lime Sauce
Ingredients
- 1 lb. jumbo shrimp, thawed, peeled and deveined
- 1 tablespoon avocado oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup honey
- 2 tablespoons lime juice, fresh squeezed
- 2 tablespoons low sodium soy sauce
- 2 teaspoons orange juice
- 1 tablespoon chili crisp, Bing brand, mix well before using
- pinch salt
- 2 tablespoons green onion, chopped
- 2 tablespoons cilantro, roughly chopped
Equipment
- 1 non-stick frying pan
- 1 small mixing bowl
- paper towel
Instructions
- Combine, fresh squeezed lime juice, low sodium soy sauce, honey, chili crisp, orange juice and a pinch of salt in a mixing bowl. Whisk well and set aside.
- Peel and devein the thawed shrimp. Option to leave the tail on.
- Pat them dry with a paper towel.
- Heat a non-stick frying pan over medium high heat.
- Add the avocado oil. Once the oil is hot, add the minced ginger and garlic. Sauté until fragrant, about 1 minute.
- Add the peeled and dried shrimp to the pan and cook for about 2-3 minutes per side.
- Using tongs, remove the shrimp from the pan and add the chili lime sauce mixture to the hot pan.
- Reduce the heat to medium and simmer until the sauce begins to reduce or thicken in the pan. Whisk frequently to prevent the sauce from sticking to the pan and burning.
- Once the sauce begins to tighten, add the shrimp back into the pan and toss them in the sauce until they are well coated and heated through.
- Add the sticky saucy shrimp to a plate, top with chopped green onion and cilantro. Serve hot and enjoy.
One Comment on “Crispy Shrimp with Sweet Chili Lime Sauce”
I made this for dinner and it was great. I can see how it would make a good appetizer too. I had it with rice noodles. Definitely going to make this again.