Go Back

Shortcut Sweet Chili Shrimp

This easy-peasy dish has become a family favorite these days. It’s so easy to prepare and using a shortcut method it’s a great meal idea for weeknight. 
Course Dinner, Lunch, Main Course, Main Meal
Cuisine American, Asian, Chinese
Keyword chili, saute, shortcut recipes, shrimp, stir-fry, stir-fry shrimp, sweet chili sauce
Servings 4
Author Pam


  • 12 ounce bag precooked shrimp, thawed and tails removed, small or medium both work well (follow directions for rinsing in cold water to thaw)
  • 2 tbsp olive oil for sauteing shrimp
  • 12 ounce bag cauliflower rice
  • 3 tbsp each frozen corn and peas
  • 3 tbsp grated carrots
  • 2 tbsp butter or more olive oil for sauteing cauliflower mixture

for sweet chili stir-fry sauce

  • 7 tbsp sweet chili sauce from a jar
  • 3 1/2 tbsp low sodium soy or tamari sauce
  • 2 tsp corn starch
  • 3 tbsp cold water


  1. 1.In a large nonstick fry pan, add butter or oil to pan over medium heat and toss in corn, peas, and grated carrot along with one bag of thawed cauliflower rice. Saute until hot. Let the cauliflower start to get a little color then take off heat, pour onto a serving plate and cover with foil to keep warm.

    2.Using the same pan, add olive oil and heat on medium. Toss in shrimp. Cook for about 2 minutes. Grab your jar of sauce and shake it up baby! Now, pour over shrimp. Cook for about 1 minute or so until you have a bubbling mixture. The sauce should now be nice and thicken.

    3.Grab the serving plate and spoon the shrimp over the cauliflower rice. Serve up and enjoy!