25 mins
Low Carb
Keto Friendly


  • 1 lb. Naked Raw Shrimp thawed and patted dry of any excess moisture
  • ½ cup Fresh Cilantro leaves


  • ½ cup Sweet chili sauce
  • 2 tbsp. Low sodium soy sauce
  • 2 tbsp. Red chili garlic sauce
  • 2 tbsp. Toasted sesame oil
  • 1 tsp Sesame seeds

Chef Name
Publish Date

This Asian-inspired shrimp dish combines sweet and spicy flavors to make an irresistible appetizer or entrée in just 25 minutes!

  1. Combine all sauce ingredients & keep cold until ready to cook.
  2. Cook shrimp in two batches. Heat a large skillet with vegetable oil. When oil is very hot (but not smoking) add half the shrimp in a single layer.⁠
  3. Cook until pink, about 1-2 minutes per side. Remove from pan and reserve warm.⁠
  4. Do the same with second batch of shrimp. Remove from pan and discard any excess oil.
  5. Add all sauce ingredients to the hot pan and bring to a boil.
  6. Simmer until a thick syrup consistency is reached.
  7. Add the cooked shrimp to the sauce and toss well.
  8. Plate shrimp, top with fresh cilantro leaves and serve immediately.

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