Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tsp sriracha
  • 1 tsp rice wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced
  • 1 lime, cut into wedges

Instructions:

  1. Pat the shrimp completely dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. In a small bowl, whisk together 1/2 cup sweet chili sauce, 1 tbsp soy sauce, 1 tsp sriracha, 1 tsp rice wine vinegar, 2 cloves minced garlic, and 1 tsp grated ginger until smooth.
  3. Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat until it shimmers.
  4. Add shrimp in a single layer; cook without disturbing for 1 to 2 minutes until the undersides are opaque and golden.
  5. Flip the shrimp and cook for 1 minute until the internal temperature reaches 145°F (63°C). Remove shrimp immediately to a plate.
  6. Pour the sauce mixture into the same skillet and simmer for 1 to 2 minutes until the sauce thickens slightly.
  7. Return the shrimp to the pan and toss quickly to coat in the glaze. Remove from heat immediately once the sauce is velvety.
  8. Garnish with 2 tbsp toasted sesame seeds and 2 stalks of sliced green onions. Serve with lime wedges.