Summertime always makes me think of seafood. On hot summer days when you’ve been soaking up the sun or if you’re really lucky, enjoying the ocean breeze at the beach, seafood always hits the spot and is so in season. Shrimp is one of the quickest things to make as it cooks in only a few minutes and can really be made to take on any type of flavor you want!
So with all that said, say hello to your new favorite summertime shrimp dish! It’s got all the important s’s too… simple, spicy and sweet. Total crowd pleaser and won’t cramp your style when you’ve let the summertime fun get the best of you OR are rushed to get dinner on the table.
Welcome Sweet Chili Lime Shrimp.
You can probably tell by now, my go to flavors tend to be asian, as we always have coconut aminos, sesame oil, sambal eek, ginger and fish sauce on hand. It seems to be one of the easiest ways to get tons of flavor in a dish with only a few key sauces and spices. At first buying these ingredients may seem like an endeavor but I promise you, they last a long time as a little goes a long way and can make a lot of your throw together meals really tasty. Plus most thai or asian inspired dishes require the same basic ingredients so once you have them- you are opening the door to a whole new world of recipes and flavors!
Let me prove it to you.
Sautee chopped ginger ( I have a tube of ground ginger form Trader Joes that makes this super easy) and garlic in a little bit of sesame oil over medium heat. Once aromatic, after a minute or two, add the raw shrimp and cook for a couple minutes. Then pour in a few tablespoons of sweet chili sauce ( whatever brand you want), a dash of coconut aminos and fish sauce and a tiny bit of chili garlic paste. Let simmer in the saucy mixture, stirring occasionally to ensure sauce coats the shrimp, until shrimp is no longer transparent and is instead pink and cooked. Once pink- pull it off the heat as you don’t want the shrimp to overcook and become tough.
So it looks something like this…
Then top with chopped cilantro and and a squeeze of lime, a little salt and pepper and you’re ready to serve it any way you like! My all time favorite is on top of coconut risotto with a side of bok choy! But, it’s a super flexible dish- the perfect addition to lettuce wraps, taco’s or on top of rice.