Spicy Thai Sweet Chili Shrimp {Sheet Pan Dinner}
This sheet pan dinner comes together in less than 20 minutes! Spicy Thai Sweet Chili Shrimp is roasted alongside veggies and can be eaten as is, or toppled over your favorite grains.
I am truly gung-ho over sheet pan dinners right now.
Since thumbing through my pal Julia’s Ultimate One-Pan Cookbook, I’ve been super eager to become this smooth and relaxed dinner master that can throw down a beautiful meal in 30 minutes or less without breaking a sweat. And really, it’s possible with sheet pan dinners!
So what’s your story. Do you like to invest more time in a meal during the week, or on the weekends?
In a recent conversation with my mom, we were discussing dinner patterns and how we differ: she likes to go all out on dinner during the weekends but doesn’t cook during the week. I’m the opposite; I like to cook up solid meals throughout the week and then spend the weekend scoping out local restaurants or indulging in takeout gyros and pizza. (SO many gyros lately!) She then commented that I had the luxury of cooking during the week because I’m “already home”. To which I laughed, because trust me. Cooking dinner during the week is anything but luxurious when you’ve already spent the afternoon recipe testing and cleaning up after yourself. The last thing you want to do after a day full of cooking and cleaning is more cooking and cleaning. This is why sheet pan dinners have become my new favorite thing; I can throw down that wholesome meal without it being too much of a burden. (And the clean up is a cinch.)
Spicy Thai Sweet Chili Shrimp {Sheet Pan Dinner}.
I think this recipe is perfect for this time of year. It’s got the heat to warm you up and the bright flavors to remind you that sunnier days are just around the corner.
If you make my homemade Thai sweet chili sauce for this dish, expect it to be SPICY. But you can tone down the heat to your preference—no worries there. If you opt for a store-bought sweet chili sauce, you might end up with a slightly different flavor profile (more sweet, less heat), but it’s all about what you’re hankering. In the end, you’re going to get a bomb dinner no matter what.
I used snow peas and sweet red bell peppers as my veggies because they roast in good time with the shrimp. You can go for any veggies you like, but make sure they’re veggies that will roast to a tender crisp in 10-ish minutes—because shrimp doesn’t need much more time than that. You wouldn’t want to roast potatoes with this sheet pan dinner ;)
To serve, you can eat this good stuff on its own, pile it over fragrant coconut rice, or serve it with quinoa like I did.
If you’re as excited about sheet pan dinners as I am, I’ve got a few more! Check out my Sheet Pan Chicken With Za’atar on Naan Bread and these Sheet Pan Shrimp Fajitas!
Some other awesome options…
- Sheet Pan Full Breakfast from Imagelicious
- Rosemary Garlic Sheet Pan Salmon from Nourish and Fete
- Paleo Moroccan Sheet Pan Chicken With Spiced Acorn Squash from Well-Fed Soul
If you try this recipe or create your own variation, let me know in the comments! I love connecting with you.
Also, snap a photo and tag me on the Insta @killing__thyme and be featured in our newsletter.
Spicy Thai Sweet Chili Shrimp {Sheet Pan Dinner}
Ingredients
- 12 oz shrimp, shelled and deveined You can leave the tails on or take them off; up to you.
- 1 sweet bell pepper (red, orange, or yellow), cut into bite-sized chunks
- 2 cups snow peas
- 1 TBSP olive oil
- Kosher or sea salt and cracked black pepper, to taste You can substitute the salt for garlic salt for a garlicky flavor.
- 1/2 cup Thai Sweet Chili Sauce Store-bought or homemade; see my homemade recipe below.
- Sliced scallions, for garnish
- 1/2 lime quartered, for serving
Homemade Thai Sweet Chili Sauce. (Optional)
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/4 cup raw liquid honey
- 5 cloves of garlic, smashed and minced
- 1 TBSP low-sodium soy sauce
- 1-3 TBSP Sambal Oelek This is where you can control the heat in your sauce.
- 1 TBSP corn starch
- 1/4 cup cold water
Instructions
- If you're making the Thai Sweet Chili Sauce from scratch, be sure to start that well in advance (at least an hour before dinner).
- Pre-heat oven to 450º F.
- Wash your veggies, pat them dry, and place them in a large bowl. Drizzle them with the olive oil and sprinkle with salt and pepper. Toss to coat, and transfer the veggies to a baking sheet. Spread them out evenly, creating room in the center for the shrimp. Set aside.
- Prepare the shrimp and pat them dry with a paper towel. Transfer the shrimp to the middle of the baking sheet and sprinkle with a bit of salt and pepper.
- Bake the shrimp and veggies for 10 minutes, or until the shrimp is cooked through, opaque, and the veggies are tender.
- Remove the baking sheet from the oven and brush a generous amount of the Thai Sweet Chili Sauce over the shrimp. Sprinkle the shrimp with sliced scallions.
- You can serve the shrimp and veggies on their own, over coconut rice, or quinoa. (Or any other grain you love!) Spritz your food with fresh lime juice before you dig in.
Homemade Thai Sweet Chili Sauce. (Optional)
- Add the vinegar, water, honey, garlic, and soy sauce to a small saucepan. Place the saucepan over medium heat and whisk constantly to incorporate the honey. Once the honey has thinned out, bring the heat to medium-high and let the mixture come to a boil. Let it simmer for about 2 minutes.
- Add the sambal oelek and whisk to incorporate it. Let the mixture simmer for about five more minutes, whisking occasionally. You'll notice that the sauce is beginning to thicken.
- In a small bowl, mix the cornstarch and cold water into a smooth slurry (no clumps!), then slowly add it to the sauce while whisking. At this point, you'll notice the sauce thicken very quickly.
- Simmer the sauce for another 3-5 minutes or until you reach your desired consistency. Just remember that the sauce will thicken even further as it cools. Once the sauce is done, remove it from the heat and let it sit at room temperature until it cools down. Transfer it to a glass jar or sealable container, and keep in the fridge for up to a week. This recipe makes about 1 cup.
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