This Keto Sweet Chili Shrimp is the perfect combination of sweet and spicy! It’s a quick and delicious low carb dish that cooks up in 15 minutes!
Low Carb Sweet Chili Shrimp
Sweet Chili Shrimp is a quick keto-friendly dish with a deliciously spicy taste! It’s super easy to make and each bite packs a punch of both sweet and heat! This recipe would make a great main dish or appetizer for a party too.
Sweet chili sauce has always been a favorite of mine, but unfortunately the kind you buy at the store or get in a restaurant is almost PURE sugar!
If you’re also a fan of that sweet and spicy combo, fret not! I’ve put together a spot-on copycat that has just a fraction of the carbs of the original…but all of those big flavors!
It’s perfect with cauliflower rice, or Asian style veggies. I hope you love this dish as much as I do!
Are Shrimp Keto?
Absolutely! Shrimp, like other types of seafood, are about as close to zero carbs as it gets!
One thing to keep in mind when eating shrimp on a ketogenic diet is that shrimp are also fairly low fat. We need fat on keto, as this is what our bodies burn for energy while in ketosis. So if you’re going to enjoy shrimp, it is important to make sure the meal gets fat from another source.
In this recipe, we use coconut oil to cook the shrimp, which adds a good dose of healthy fat to the dish. Low carbs + healthy fats = the perfect keto friendly dinner!
Why I Love This Recipe
- Delicious, bold flavors
- Ready in 15 minutes
- Awesome restaurant copycat recipe
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- 1 lb frozen, pre-cooked shrimp, thawed, tails removed
- Cooking Oil, such as coconut oil
For the Sweet Chili Sauce
- Garlic powder
- Black pepper
- Ground Ginger
- Lemon Zest & Juice
- Stevia powder (or your choice keto sweetener)
- Chili garlic sauce
Kitchen Tools Used
If serving with cauliflower rice, I recommend making the rice and the shrimp at the same time.
Either one of these recipes is perfect accompaniment for Asian-style sautéed shrimp:
To Make the Sauce:
Add dry ingredients to a mixing bowl and whisk together. Add wet ingredients and stir well to combine. Adding dry ingredients, then wet ingredients helps to better blend and avoid clumps. Set sauce aside.
To Make the Sweet Chili Shrimp:
In a large frying pan or sauté pan, heat 1/4 cup cooking oil. When oil is up to temp, add the shrimp (peeled and deveined). We also removed the tails, so the shrimp will be easier to eat.
Give the shrimp a quick stir, just so that each side starts to cook.
Add the sauce and stir so that the shrimp is fully coated. Allow to cook for a few minutes so the sauce thickens, then remove from heat.
Serve over your choice of cauliflower rice or fried cauliflower rice. Garnish with green onions and a drizzle of sriracha for an extra bit of heat.
Can You Use Uncooked Shrimp?
We used pre-cooked shrimp for this recipe to save time. These frozen shrimp are usually already peeled and deveined, so that is a BIG time saver on a busy weeknight!
However, you can absolutely start with fresh, uncooked shrimp. Be sure to wash, peel, and devein before cooking.
When cooking, you’ll want to make sure that the shrimp are almost all the way cooked through before adding the sweet chili sauce to the pan. Then you can thicken the sauce up a bit and serve.
Keto Sweet Chili Shrimp Recipe (Printable Copy)
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Keto Sweet Chili Shrimp
- Saute Pan
- 1 lb frozen shrimp pre-cooked, thawed, tails removed
- 1/4 cup coconut oil for cooking
For the shrimp sauce
- 2 teaspoons Cornstarch
- 1 teaspoon Garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon Ginger
- 2 Tablespoons Lemon zest
- 1/2 cup stevia powder
- 1/4 cup Chili garlic sauce
- 6 Tablespoons Lemon juice freshly squeezed
- In a frying pan, heat the cooking oil. Add the pre-cooked shrimp and sauté for about 2 minutes.
- Add the sauce and cook on medium-low until the sauce begins to thicken.
- Remove from heat and serve over cauliflower rice. Garnish with green onion.
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