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.
Homemade Thai Sweet Chili Sauce: 20 minutesminutes
Total Time: 20 minutesminutes
Servings: 2people
Author: Dana Sandonato
Ingredients
12ozshrimp, shelled and deveined You can leave the tails on or take them off; up to you.
1sweet bell pepper (red, orange, or yellow), cut into bite-sized chunks
2cupssnow peas
1TBSPolive oil
Kosher or sea salt and cracked black pepper, to tasteYou can substitute the salt for garlic salt for a garlicky flavor.
1/2cupThai Sweet Chili SauceStore-bought or homemade; see my homemade recipe below.
Sliced scallions, for garnish
1/2limequartered, for serving
Homemade Thai Sweet Chili Sauce. (Optional)
1/2cuprice vinegar
1/2cupwater
1/4cupraw liquid honey
5cloves of garlic, smashed and minced
1TBSPlow-sodium soy sauce
1-3TBSPSambal OelekThis is where you can control the heat in your sauce.
1TBSPcorn starch
1/4cupcold 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.
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.