Crispy Sweet Chili Pineapple Shrimp — Better Than Takeout
Crispy Sweet Chili Pineapple Shrimp — Better Than Takeout. After making this many times, I discovered the trick to the perfect crispy texture. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Cozy Classic Zucchini Bread with Walnuts Easy Moist Homemade Recipe and Decadent Double Layer Chocolate Cake.
Why This Crispy Sweet Chili Pineapple Shrimp — Better Than Takeout Is Pure Comfort
- Crispy golden shrimp with a sweet and spicy kick
- Easy 20-minute restaurant-style dish at home
- Perfect for busy weeknights or meal prepping
What You'll Need for Crispy Sweet Chili Pineapple Shrimp — Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb large shrimp
- 1 can pineapple chunks
- 1/4 cup sweet chili sauce
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1/4 cup water
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Optional: Green onions for garnish
- Optional: Sesame seeds for garnish
📝 Ingredient Notes
- Shrimp: Peel and devein if needed
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for perfect searing → See on Amazon
- Instant Read Meat Thermometer — Prevents overcooking and ensures food safety → See on Amazon
How to Make Crispy Sweet Chili Pineapple Shrimp — Better Than Takeout
- Step 1: Pat shrimp dry and season with salt, pepper, garlic powder, ginger powder, and red pepper flakes.
- Step 2: Heat oil in a large skillet over medium-high heat. Add shrimp and cook until crispy, about 2-3 minutes per side. Remove shrimp and set aside.
- Step 3: In the same skillet, add pineapple chunks and cook until they start to caramelize, about 5 minutes.
- Step 4: In a small bowl, whisk together sweet chili sauce, soy sauce, cornstarch, and water. Pour the sauce into the skillet with the pineapple. Bring to a simmer and cook until the sauce thickens, about 2-3 minutes.
- Step 5: Add the cooked shrimp back into the skillet and toss to coat in the sauce. Garnish with green onions and sesame seeds. Serve immediately.
Cook's Tips for Perfect Crispy Sweet Chili Pineapple Shrimp — Better Than Takeout
- Common mistake and fix: Overcooking the shrimp can make them tough. Use a meat thermometer to ensure they reach 145°F (63°C) and no more.
- : For a spicier version, add more red pepper flakes or use a spicy sweet chili sauce.
- : To make this dish gluten-free, use tamari instead of soy sauce.
- : For a lower-carb version, omit the cornstarch and use a thickener like xanthan gum or ground flaxseed.
Storing & Reheating Crispy Sweet Chili Pineapple Shrimp — Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and stored in the fridge for up to 1 week. Reheat before adding the shrimp.
Freezing Crispy Sweet Chili Pineapple Shrimp — Better Than Takeout
Freeze cooked shrimp in the sauce for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a quick and easy side dish, serve with steamed jasmine rice or noodles.
- Best substitution: For a seafood allergy, substitute the shrimp with firm tofu or chicken breast.
- Make-ahead: The sauce can be made ahead of time and stored in the fridge for up to 1 week. Reheat before adding the shrimp.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.
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Crispy Sweet Chili Pineapple Shrimp — Better Than Takeout
Ingredients
Main Ingredients
- 1 lb large shrimp
- 1 can pineapple chunks
- 1/4 cup sweet chili sauce
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1/4 cup water
Seasonings
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Optional Toppings
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Step 1: Pat shrimp dry and season with salt, pepper, garlic powder, ginger powder, and red pepper flakes.
- Step 2: Heat oil in a large skillet over medium-high heat. Add shrimp and cook until crispy, about 2-3 minutes per side. Remove shrimp and set aside.
- Step 3: In the same skillet, add pineapple chunks and cook until they start to caramelize, about 5 minutes.
- Step 4: In a small bowl, whisk together sweet chili sauce, soy sauce, cornstarch, and water. Pour the sauce into the skillet with the pineapple. Bring to a simmer and cook until the sauce thickens, about 2-3 minutes.
- Step 5: Add the cooked shrimp back into the skillet and toss to coat in the sauce. Garnish with green onions and sesame seeds. Serve immediately.
Notes
- Chef tip: For a quick and easy side dish, serve with steamed jasmine rice or noodles.
- Best substitution: For a seafood allergy, substitute the shrimp with firm tofu or chicken breast.
- Make-ahead: The sauce can be made ahead of time and stored in the fridge for up to 1 week. Reheat before adding the shrimp.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked shrimp in the sauce for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Stir halfway through.
- Make ahead: The sauce can be made ahead of time and stored in the fridge for up to 1 week. Reheat before adding the shrimp.
Nutrition Per Serving
- Calories: 280
- Protein: 25g
- Fat: 5g
- Carbs: 30g
- Fiber: 2g
- Sugar: 18g
- Sodium: 1500mg
- Cholesterol: 210mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Sweet Chili Pineapple Shrimp — Better Than Takeout FAQs
Yes, you can make the sauce ahead of time and store it in the fridge for up to 1 week. Reheat before adding the shrimp.
Overcooking the shrimp can make them tough. Use a meat thermometer to ensure they reach 145°F (63°C) and no more.
Yes, you can cook the shrimp in the air fryer at 400°F (200°C) for 5-7 minutes or until crispy. Then, proceed with the recipe as written.
For a seafood allergy, substitute the shrimp with firm tofu or chicken breast.
Yes, use tamari instead of soy sauce to make this dish gluten-free.
A Warm Final Note
I can’t wait for you to try Crispy Sweet Chili Pineapple Shrimp — Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
