Red Lobster Sweet Chili Shrimp Recipe
Craving that irresistible sweet-and-spicy kick from Red Lobster’s Sweet Chili Shrimp? I’ve got you covered! This recipe is my go-to whenever I want a quick, flavorful seafood dish that tastes just like the restaurant version, maybe even better. With tender, juicy shrimp tossed in a glossy Thai-inspired sweet chili sauce, it’s the perfect appetizer or main dish to impress family and friends.
Whether you’re hosting a dinner party, planning a romantic date night, or just treating yourself after a long day, this dish never fails to please. The best part? It takes only a few minutes to prepare, but the flavor payoff is huge.
Or a fresh herbal note that complements the sweetness of the sauce.
For an extra restaurant-style presentation, I sometimes add thin lime wedges on the side of the plate. They’re not just for looks; a quick squeeze of lime before eating really brings out the flavors.
Shrimp Preparation
Cleaning and Seasoning the Shrimp
I always start by rinsing the shrimp under cold running water, then patting them completely dry with paper towels. This step is crucial; any extra moisture will keep them from getting that beautiful golden sear.
Once they’re dry, I season them lightly with salt and a few cracks of fresh black pepper. Since the sauce is flavorful and slightly salty, I keep the shrimp seasoning simple, allowing the sauce to take center stage.
Sauce Preparation
Mixing the Sweet Chili Sauce
In a small bowl, I combine:
- Thai sweet chili sauce
- Sugar
- Chili garlic sauce (for a gentle heat kick)
- Lime juice
- A tiny pinch of salt
I give everything a good whisk until the sugar dissolves and the sauce turns glossy. The lime juice really brightens the flavors and balances the sweetness, while the chili garlic sauce adds depth.
Cooking the Shrimp
Step-by-Step Cooking Process
- Heat the Oil – I warm one tablespoon of oil in my nonstick skillet over medium-high heat.
- Sear the Shrimp – Place the shrimp in a single layer and cook for about 1–2 minutes on each side, until they turn pink with light golden edges. Once done, I remove them and set them aside.
- Cook the Garlic – In the same pan, I add the remaining tablespoon of oil and toss in the minced garlic. I sauté it just until it turns lightly golden and fragrant — no more than 30 seconds to avoid bitterness.
- Add the Sauce – I pour the sauce mixture into the skillet, stirring to combine with the garlic. As it warms, it thickens slightly and becomes beautifully sticky.
- Coat the Shrimp – I return the shrimp to the skillet and toss them gently in the sauce until they’re fully coated and glistening. This takes about 1 minute.
Serving and Decoration
Garnishing for Maximum Flavor & Appeal
As soon as the shrimp are coated and sizzling in that gorgeous sauce, I plate them immediately. While they’re still hot, I sprinkle freshly chopped parsley over the top; it adds a pop of color and a fresh herbal note that complements the sweetness of the sauce.
For an extra restaurant-style presentation, I sometimes add thin lime wedges on the side of the plate. They’re not just for looks; a quick squeeze of lime before eating really brings out the flavors.
Serving Suggestions
This Red Lobster Sweet Chili Shrimp is incredibly versatile. Here are my favorite ways to serve it:
- As an Appetizer, place the shrimp in a shallow serving bowl with toothpicks for easy grabbing.
- Over Rice – Spoon the shrimp and extra sauce over steamed jasmine rice for a quick and satisfying dinner.
- With Noodles – Toss with cooked rice noodles or soba noodles for a light, flavorful meal.
- In Lettuce Wraps – Add shrimp to crisp butter lettuce leaves, sprinkled with shredded carrots, for a fresh, low-carb option.
Pro Tips for Perfect Sweet Chili Shrimp
- Don’t Overcook the Shrimp – They should be just opaque in the center for a tender bite.
- Use Fresh Garlic – It’s the secret to that deep, savory aroma.
- Balance the Sauce – Taste the sauce before adding the shrimp; you can adjust the sweetness, heat, or acidity to your liking.
- Serve Immediately – This dish is best enjoyed right away while the shrimp are hot and the sauce is glossy.
Storage Instructions
How to Keep Sweet Chili Shrimp Fresh
If you have leftovers (which is rare in my kitchen because they tend to disappear quickly!), store the shrimp in an airtight container in the refrigerator for up to 2 days. The sauce will thicken slightly as it cools, but you can gently reheat the shrimp in a skillet over low heat, adding a splash of water to loosen the sauce if needed.
Freezing Sweet Chili Shrimp
I don’t usually recommend freezing this dish, as shrimp can become a bit rubbery when reheated from frozen. However, if necessary, allow the cooked shrimp to cool completely, then place them in a freezer-safe bag, removing as much air as possible. Freeze for up to 1 month. Thaw in the fridge overnight before reheating gently on the stovetop.
Red Lobster Sweet Chili Shrimp Recipe
Ingredients
Notes
Required Kitchen Tools
When I make this Red Lobster Sweet Chili Shrimp, I like to keep my setup simple but efficient. Here’s what I recommend having on hand:- Nonstick Skillet or Frying Pan – Perfect for achieving an even sear without overcooking the shrimp.
- Tongs – For flipping shrimp easily while cooking.
- Small Mixing Bowl – To whisk together the sauce ingredients before cooking.
- Cutting Board & Knife – For chopping garlic and parsley.
- Measuring Spoons – To keep your sauce perfectly balanced.
FAQ – Red Lobster Sweet Chili Shrimp Recipe
1. What is Red Lobster Sweet Chili Shrimp made of?
It’s made with fresh shrimp, Thai sweet chili sauce, chili garlic sauce, garlic, lime juice, sugar, and a few seasonings. The shrimp are pan-seared, then tossed in a lovely, tangy, and slightly spicy sauce.
2. Can I use frozen shrimp for this recipe?
Yes! Just make sure to fully thaw and pat them dry before cooking. Removing excess moisture helps them sear properly and prevents a watery sauce.
3. How spicy is this dish?
This recipe is mildly spicy thanks to the chili garlic sauce. If you like more heat, add extra chili garlic sauce or a pinch of crushed red pepper.
4. What can I serve with sweet chili shrimp?
It pairs beautifully with steamed jasmine rice, stir-fried vegetables, rice noodles, or even inside lettuce wraps for a lighter option.
5. Can I make the sauce ahead of time?
Absolutely. You can mix the sauce ingredients and refrigerate it for up to 3 days. When ready to cook, just warm it in the skillet before adding the shrimp.
6. How do I know when the shrimp are cooked?
Shrimp cook very quickly, in just 1–2 minutes per side. They’re done when they turn pink, opaque, and slightly curled, with a tender texture. Avoid overcooking, as it can make them rubbery.
7. Is this recipe gluten-free?
Yes, if you use a gluten-free brand of sweet chili sauce and chili garlic sauce. Always check labels to be sure.
Conclusion
Mastering this Red Lobster Sweet Chili Shrimp recipe means you can enjoy restaurant-quality seafood right in your own kitchen, all for a fraction of the cost. The combination of succulent shrimp, sweet heat from the chili sauce, and zesty lime makes every bite an explosion of flavor.
Whether you serve it as a quick weeknight dinner, a fancy date-night appetizer, or the star of your holiday table, this dish will have everyone coming back for seconds. So grab your skillet, whip up that sauce, and get ready to impress.
With the right balance of sweetness, spice, and tang, this recipe is sure to become one of your seafood favorites.
