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Homemade Sweet Chili Zucchini & Shrimp Skillet recipe photo

Sweet Chili Zucchini & Shrimp Skillet

This Sweet Chili Zucchini & Shrimp Skillet is quick, vibrant, and bursting with flavor—perfect for a healthy, satisfying weeknight meal in under 30 minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Keyword: Easy, Gluten-Free, Healthy, Quick, Shrimp
Servings: 4 servings

Ingredients

  • 1 pound large shrimp peeled and deveined
  • 2 medium zucchinis sliced
  • 1 red bell pepper sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon grated ginger
  • salt and pepper to taste
  • chopped green onions for garnish
  • sesame seeds for garnish

Instructions

  • Begin by rinsing the shrimp under cold water and patting them dry with paper towels. Slice the zucchinis into half-moons or rounds, depending on your preference. Slice the red bell pepper into thin strips. Mince the garlic cloves finely and grate the fresh ginger.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced zucchinis and red bell pepper. Sauté the vegetables for about 4-5 minutes until they begin to soften but still retain some crunch. Remove the vegetables from the skillet and set aside.
  • Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the minced garlic and grated ginger, stirring quickly to release their aromas—about 30 seconds. Add the shrimp, seasoning with salt and pepper. Cook the shrimp for about 2 minutes per side or until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery.
  • Return the cooked zucchini and bell pepper to the skillet with the shrimp. Pour in the sweet chili sauce and soy sauce, stirring everything together gently to coat the ingredients evenly. Let the mixture cook for another 2 minutes, allowing the sauce to thicken slightly and infuse the shrimp and vegetables with flavor.
  • Remove the skillet from heat. Sprinkle chopped green onions and sesame seeds over the top for a fresh, nutty finish. Serve the Sweet Chili Zucchini & Shrimp Skillet hot, ideally with steamed rice or noodles if desired.

Equipment

  • Large Skillet

Notes

  • Make sure the shrimp is dry before cooking to get a nice sear and prevent steaming.
  • Don’t overcrowd the skillet; cook shrimp in batches if needed to ensure even cooking and browning.
  • Use fresh ginger instead of powdered for a brighter, more vibrant flavor.
  • Adjust the amount of sweet chili sauce based on your preferred level of sweetness and spice.
  • For an extra layer of freshness, squeeze a bit of lime juice over the dish just before serving.