Sweet Chilli Shrimp

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

Course Appetiser

Cuisine American, Asian

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 241kcal

Author Charla

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

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

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