Sweet Chilli Shrimp {Instant Pot or Stove Option}

This sweet and spicy shrimp appetiser seasoned with paprika with a chilli kick to it. This appetiser will literally blow your guests away with fingerlicking flavour.

Did somebody say sweet chili shrimp? Oh yes indeed, it's about to get hot in here, so hot your mind will blow away. Okay I'm exaggerating but you get the idea of what I mean.

The clue is in the recipe name which is indicative to HEAT - that's a favourite culinary style of cooking in the Caribbean.

If it's hot and fiery Island people instantly gravitate towards the recipe, in other words they immediately become intrigued.

Although this is not a Caribbean recipe, I feel the level of heat is certainly on parity to the tropics.

I know not everyone is a fan of hot food and that's okay because there are so many ways to control the level of heat to suit your preference so please do not be deterred because the recipe denotes spiciness.

As part of this recipe I used a small amount of chilli flakes for heat. Let's be clear on something here, the amount of chilli flakes used will determine how hot the recipe will be.

If you want something extremely hot then up to 2 teaspoons, however a ¼ - ½ teaspoon will give the recipe a  slight fiery kick.

Being a Island girl I like a bit of spice in my life but not too much, so no more than 1 teaspoon worth of chilli flakes. You don't need to prepare the rub for the shrimp overnight, instead you can do the prep work as you go along and simply toss the shrimp into the pan during the final stages of cooking

I usually make this recipe on a whim, for some reason I find this to be a spur of the moment recipe that's seemingly a hit at least according to my loved ones.

How to make sweet chilli shrimp

Saute the bell peppers in oil then add the rest of the ingredients excluding the shrimp

Add the shrimp, stir, place the lid on, switch the valve and pressure on high for 5 minutes

Instant pot version

• Switch the instant pot on and then select the "saute" twice to adjust to normal (leave the timer on 30 because we can simply cancel once sauteing is done)
• Wait for the pot to say "hot" then add your oil along with the peppers and saute for 2 minutes.
• Add the rest of the spices, water, coconut nectar and continue to cook and stir for another 1 minute
• Finally stir in the shrimp
• Press "cancel" then select "pressure cook" mode on "high level" for 5 minutes
• Make sure the valve to pushed up towards "sealing"
• Once the shrimp has cooked then do a quick release by turning the pressure switch to "venting" so the steam releases very fast.
• Remove the lid and serve

Notes and tips

• If you can't source mixed herbs simply use a combination of parsley, majoram and thyme
• Omit or use no chili flakes if you do not like spiciness
• Don't forgot to use additional ¼ cup of water to steam the bell peppers
• For the stove version, a non stick frying pan is highly recommended so nothing sticks or burns
• Serve the shrimp immediately and do not re-heat as the texture will likely become rubbery
• Only add the shrimp if you plan to eat the dish straight away or prep the other steps ahead of time ready for the shrimp
• Cooked shrimp takes 2-3 minutes in the pan to heat through, do not over heat them!!
• Use raw shrimp if you are doing the instant pot version instead

Serving suggestions

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Sweet Chilli Shrimp

Delicious sweet chilli shrimp made from scratch, so tantalising and fingerlicking good!

5 from 4 votes

Print Pin Rate

Course: Appetiser

Cuisine: American, Asian

Prep Time: 2 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 servings

Calories: 241kcal

Author: Charla

Ingredients

• ▢ 1 lb uncooked shrimp deveined
• ▢ 1 yellow bell pepper sliced
• ▢ 1 red bell pepper sliced
• ▢ 1 tablespoon sweet paprika
• ▢ 1 teaspoon garlic granules or powder
• ▢ 1 teaspoon onion flakes or powder
• ▢ ½ tablespoon mixed herbs or ¼ teaspoon of parsley/1/4 teaspoon thyme and ⅛ teaspoon marjoram
• ▢ 1 teaspoon black pepper
• ▢ ¼ teaspoon of chilli flakes
• ▢ ½ himalayan pink salt
• ▢ 3 tablespoon of coconut nectar can use agave, maple syrup
• ▢ 1 cup of water 250ml
• ▢ **coconut oil or olive oil 2tbsp

Instructions

• Place the devained shrimp in a medium sized bowl and set aside
• Melt approximately 2 tablespoons of coconut/olive in a frying pan on low-medium heat
• Proceed to bell peppers then add a splash of water (approx ¼ cup) to the skillet.
• Cover the skillet and allow the peppers completely soften by steaming for 5 minutes.
• Once steamed add stir in the water, nectar and all of the herbs and spices.
• Let the sauce naturally thicken somewhat, this should take 3-4 minutes
• Add the raw shrimp to the pan and proceed to cook until they turn pink

Notes

• If you can't source mixed herbs simply use a combination of parsley, majoram and thyme
• Omit or use no chili flakes if you do not like spiciness
• Don't forgot to use additional ¼ cup of water to steam the bell peppers
• For the stove version, a non stick frying pan is highly recommended so nothing sticks or burns
• Serve the shrimp immediately and do not re-heat as the texture will likely become rubbery
• Only add the shrimp if you plan to eat the dish straight away or prep the other steps ahead of time ready for the shrimp
• Cooked shrimp takes 2-3 minutes in the pan to heat through, do not over heat them!! 
• Use raw shrimp if you are doing the instant pot version instead

Nutrition

Calories: 241kcal | Carbohydrates: 16g | Protein: 24g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 286mg | Sodium: 892mg | Potassium: 299mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1932IU | Vitamin C: 98mg | Calcium: 188mg | Iron: 3mg

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