Sweet Chili Shrimp Stir Fry

These Shrimp stir fry recipes are what you need on a busy day—loaded with vegetables, and protein and tossed in a delicious sweet and spicy sauce.

Thai dishes are a favorite of all at home. So are Shrimps. What better way to please everyone with a delicious Sunday lunch than to toss Shrimp in a sweet chili sauce and serve it with rice or noodles? Easy and quick and, to top it all, healthy too.

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If you are on a hunt for Thai recipes, you may have a look at Thai Grilled Chicken, Thai chicken noodle soup, Thai Shrimp Curry, Thai Chicken Coconut Soup (Tom Kha soup), Thai Cashew Chicken Stir Fry, or Thai Butternut Squash Curry.


  • Shrimps – Shrimps come in a wide variety of sizes. For this stir fry, I would go with medium-sized ones. A good reason for this is we will serve this on top of rice or noodles; one bite can have a mix of shrimp, rice, and veggies.
    • I have left the tail on because I like the crunch of it, and the tails make it easy to pick the shrimp. You may prefer to remove the tails, especially if your children do not like them.
    • Ensure the shrimps you buy are cleaned properly with their head removed and deveined. An effective way to devein is to place a toothpick in the back where the blue line of the vein is visible and pull it out.
  • Vegetables – You can choose several vegetables that go well with this dish. I have gone ahead with Zucchini, Green onions. I love the flavor and color that Red and Yellow peppers bring to the dish. You could also choose between –
    • Brocolli
    • Asparagus
    • Green beans
    • Bok choy
  • Sauce – This sweet chili shrimp stir fry has  Soy sauce and Thai sweet chili sauce.
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Sweet Chili Shrimp Stir Fry

Course Side Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Shrimp stir-fried and tossed in a Thai sweet chili sauce with your favorite veggies.
Servings 5 servings


  • 500 grams Shrimp Cleaned and Deveined
  • 2 tablespoon vegetable oil
  • 1 tablespoon garlic minced
  • 1 teaspoon ginger minced
  • ½ cup Onion Chopped
  • 1.5 cups peppers Chopped
  • 1 cup zucchini chopped
  • ½ cup Thai sweet chilli sauce
  • 2 tablespoon soy sauce
  • ½ cup green onion
  • salt & pepper per taste


  • Prep Veggies – Chop your veggies into little squares preferably.
  • Prep the oil – Heat only half of the oil i.e. 1 tablespoon in the pan. This is to sear the Shrimps first. The rest of the oil will be used after this to stir fry the veggies.
  • Cook the Shrimps – Place a batch of shrimps on the pan with some distance apart.
    Sear the shrimps on each side for about 2 minutes on medium-high heat. The shrimps would have a light pink color on them. Keep the fried shrimps aside.
  • Saute Garlic & Ginger – Add the remaining oil i.e. 1 tablespoon that is left to the pan. Heat until you see smoke. Add onions, garlic, ginger to the pan. Saute until the onion has just softened and there is no raw smell from ginger and garlic,
  • Stir fry the veggies – Add the chopped veggies and stir fry them for about 4-5 minutes. The veggies should be crisp yet cooked through.
  • Add Shrimps and Sauce – First, add shrimps, and then add soy sauce, Thai sweet chilli sauce and green onion Toss them until all the shrimps and veggies appear coated with the sauce. This should take 2 – 3 minutes.
  • Serve – Serve the sweet chili shrimp stir fry onto a plate and serve with your choice of rice or noodles.


Serving: 1serving | Calories: 231kcal | Carbohydrates: 19g | Protein: 23g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 252mg | Sodium: 1440mg | Potassium: 289mg | Fiber: 2g | Sugar: 15g | Vitamin A: 315IU | Vitamin C: 48mg | Calcium: 167mg | Iron: 3mg
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  1. Sharon Martinenko says:

    Can’t wait to make this!!

  2. 4 stars
    It was okay. Mine turned out kind of soupy. I liked it alright but it was too spicy for my husband.

  3. This looks delicious and I can’t wait to try it. The only question I have is about the nutritional info: What’s the serving size? It lists “1 g”….one … gram? That doesn’t sound right…

    1. Subhasmita says:

      It is one serving.

  4. Rory Walker says:

    5 stars
    I made it with long grain wild rice. Family loved it.

4.72 from 35 votes (33 ratings without comment)

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