Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Sweet Chili Shrimp (Sticky, Sweet-Savory & Ready in 20 Minutes)

Sarah Smith
Jan 25
2 min read

Glazed shrimp with sesame seeds and green onions in a pan, surrounded by a wooden spoon. The dish looks savory with a glossy finish.

This Sweet Chili Shrimp is sticky, sweet-savory, and packed with bold flavor in every bite. Made in one skillet with tender shrimp and a glossy chili sauce, it’s an easy weeknight dinner that comes together fast. Serve it with Garlic Soy Noodles or Vegetarian Fried Rice, and add Crab Rangoon Dip for a cozy, takeout-inspired dinner at home.

Why You’ll Love This

Ready in under 20 minutes
One-pan recipe with minimal cleanup
Sweet, savory, and lightly spicy flavor
Perfect for weeknights or last-minute dinners
Pairs well with rice or noodles

Recipe Card

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

Nutrition Information

Calories: ~320 per serving
Protein: ~30g
Carbohydrates: ~18g
Fat: ~14g
Fiber: ~1g
Sodium: varies based on the sauce brands used

Ingredients

1½ lbs large shrimp, peeled and deveined (tails off)
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons neutral oil (avocado, canola, or vegetable)

Sweet Chili Sauce

⅓ cup sweet chili sauce
2 tablespoons soy sauce (or tamari)
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
¼ cup water

Garnish (optional)

Sliced green onions
Sesame seeds

Instructions

Pat the shrimp dry, then toss with cornstarch, salt, and pepper until lightly coated.
Heat the oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, sesame oil, garlic, ginger (if using), and water.
Pour the sauce into the skillet and bring to a gentle simmer, stirring constantly for 2–3 minutes until slightly thickened.
Return shrimp to the skillet and toss to coat evenly in the sauce. Cook for 1–2 minutes until glossy and sticky.
Remove from heat and garnish with green onions and sesame seeds if desired. Serve immediately.

Tips & Variations

Use jumbo shrimp for a meatier bite
Add broccoli, snap peas, or bell peppers for a veggie boost
Increase heat with red pepper flakes or chili crisp
Swap honey shrimp style by adding 1 teaspoon of honey for extra sweetness
Serve over jasmine rice, noodles, or cauliflower rice

Make-Ahead & Storage

Sweet Chili Shrimp is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp.

FAQ

Can I use frozen shrimp? Yes. Thaw completely and pat dry before cooking for the best texture.

Is this recipe very spicy? It’s mildly sweet and spicy. You can adjust the heat easily by adding or reducing chili elements.

Can I make this gluten-free? Yes. Use tamari and confirm your sweet chili sauce is gluten-free.

Final Thoughts

Sweet Chili Shrimp is the kind of cozy dinner that feels special without being complicated. The shrimp cook quickly, the sauce comes together in minutes, and everything finishes glossy and flavorful in one pan. It’s perfect for busy nights when you want bold flavor and comfort without ordering takeout.