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Grilled in spicy sweet chili sauce alongside tender zucchini cubes, this grilled sweet chili shrimp is a quick summer meal that's fantastic as an appetizer or served alongside rice.
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5 from 1 vote

Grilled Sweet Chili Shrimp and Zucchini

Grilled in spicy sweet chili sauce alongside tender zucchini cubes, this grilled sweet chili shrimp is a quick summer meal that's fantastic as an appetizer or served alongside rice.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Calories 160kcal

Ingredients

  • 1 lb raw shrimp, peeled and deveined
  • Salt and pepper to taste
  • 3 tablespoons sweet chili sauce plus additional for cooking
  • 2 tablespoons low-sodium soy sauce
  • 2 medium cloves garlic, crushed
  • 1 large zucchini, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • Sliced green onions, red pepper flakes, and sesame seeds for garnish

Instructions

  • Place shrimp in a large shallow bowl and season well with salt and pepper. Add 3 tablespoons sweet chili sauce, soy sauce, and garlic to bowl and toss until shrimp is evenly coated. Allow to marinate for 20 minutes, tossing halfway through marinating.
  • Toss zucchini with vegetable oil and season with salt and pepper to taste. Preheat an outdoor grill to 400F OR lightly grease and heat a cast iron grill pan over medium-high heat on stovetop if cooking indoors.
  • While shrimp is marinating, grill zucchini on preheated grill on a sheet of tin foil or a grill pan or on stovetop 5-7 minutes, brushing with sweet chili sauce occasionally during cooking and turning frequently until zucchini is lightly charred and tender. Remove from grill, cover to keep warm, and set aside.
  • Remove shrimp from marinade and discard marinade. Grill shrimp on a sheet of tin foil or in a grill pan or work in batches to sear in preheated pan on stovetop. Brush shrimp with a little additional sweet chili sauce during grilling, turning once until shrimp is lightly charred on both sides, about 3-5 minutes of cooking.
  • Arrange shrimp and zucchini on a serving plate or in a bowl and drizzle with a little additional sweet chili sauce for serving. Top with green onions, red pepper flakes, and sesame seeds and serve warm. Enjoy!

Notes

Storing Instructions
Shrimp and zucchini are best if served immediately after assembly.

Nutrition

Serving: 4 oz shrimp and zucchini | Calories: 160kcal | Carbohydrates: 11g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 1208mg | Potassium: 387mg | Fiber: 1g | Sugar: 8g | Vitamin A: 366IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 1mg