Sheet pan of Spicy Thai Sweet Chili Shrimp and vegetables.
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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.
Course Main Course
Keyword Low carb, Pescatarian, pescetarian, sheet pan, shrimp, Thai
Prep Time 10 minutes
Cook Time 10 minutes
Homemade Thai Sweet Chili Sauce 20 minutes
Total Time 20 minutes
Servings 2 people
Author Killing Thyme

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 450ยบ 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.

Notes

Please note that if you make the Thai Sweet Chili Sauce from scratch, this recipe will take extra time. Please read the recipe to plan ahead.