sweet chili shrimp

$7.17 recipe / $1.79 serving

SHRIMP IS ON SALE! Bet you never thought that you could eat shrimp on a budget, did you? Well, this week I found shrimp on sale for $4.99 per pound. Not bad and according to my Budget Byte principles, you CAN use expensive ingredients as long as you bulk them up with other inexpensive ingredients (like pasta or rice… or pineapple) to make them go further. This recipe is so quick and easy thanks to the already prepared sweet chili sauce that I bought at the Vietnamese grocery store today. If you don’t have an Asian grocery in your area, you may be able to find sweet chili sauce in the Asian section of your local grocery store. It’s fairly common and grocery stores that have good variety and selection should carry it.

Sweet Chili Shrimp

Sweet Chili Shrimp

5.0 from 1 reviews
sweet chili shrimp
 
Prep time
Cook time
Total time
 
Total Cost: $7.17
Cost Per Serving: $1.79
Serves: 4
Ingredients
  • 1 lb. raw shrimp $5.00
  • 20 oz. can pineapple chunks $1.49
  • ½ cup sweet chili sauce $0.47
  • 2 Tbsp olive oil $0.21
Instructions
  1. Line a cookie sheet with foil and spray it with non-stick spray. Drain the pineapple chunks and spread them out on the cookie sheet. Place them on the top rack of your oven under the broiler. Keep an eye on them and remove from the oven when they have browned on the edges (about 10 minutes). This will caramelize some of the natural sugars and give the pineapple a great flavor. When they are finished broiling, set them aside.
  2. While the pineapple is cooking, peel the shrimp (if you purchased unpeeled shrimp). Using a small, sharp paring knife butterfly the shrimp so the sauce will have more surface area to adhere to (this wonderful tip was given to me by my devilishly handsome fish monger… yes, being handsome does make him a better monger). If you have never butterflied a shrimp before, here is a great video on how to do it. It is really fast and simple, don’t be intimidated.
  3. Heat the olive oil in a skillet over medium/high heat. When the skillet is very hot (but the oil is not smoking), add the shrimp and stir-fry (just stir it around as it cooks) until the flesh is white and they have a pink blush on the outside (this will only take a few minutes). Remove the pan from the heat, stir in the pineapple letting a little bit of their juices release from the pan’s radiant heat.
  4. Stir in the sweet chili sauce and you’re done!

 

broiled pineappleSTEP 2: While the pineapple is cooking, peel the shrimp (if you purchased unpeeled shrimp). Using a small, sharp paring knife butterfly the shrimp so the sauce will have more surface area to adhere to (this wonderful tip was given to me by my devilishly handsome fish monger… yes, being handsome does make him a better monger). If you have never butterflied a shrimp before, here is a great video on how to do it. It is really fast and simple, don’t be intimidated.

peeled shrimppeeled shrimp on right, empty peels on left.

STEP 3: Heat the olive oil in a skillet over medium/high heat. When the skillet is very hot (but the oil is not smoking), add the shrimp and stir-fry (just stir it around as it cooks) until the flesh is white and they have a pink blush on the outside (this will only take a few minutes). Remove the pan from the heat, stir in the pineapple letting a little bit of their juices release from the pan’s radiant heat.

shrimp and pineappleSTEP 4: Stir in the sweet chili sauce and you’re done!

NOTE: I served the shrimp over some coconut rice that I can make for approximately $0.61 per serving. This huge portion of shrimp, pineapple and rice only costs $2.40. You could also serve it over regular rice for mere pennies. If you’re not into rice, try serving it over garlic noodles for only $0.41 more per serving. If you’re looking for a vegetable side to serve with this, a sweet and spicy thai cucumber salad would be nice!

As I mentioned, my shrimp were on sale for $4.99/lb. They were headless but not peeled. Peeling is easy, just use your fingers to lift off the scale-like shell. If you buy shrimp with the head on, you may need to buy more than a pound seeing as some of the weight will be removed with the head. I live in Louisiana where fresh seafood is plentiful but if you are not able to buy fresh shrimp, check the freezer section of your grocery store.

Sweet Chili ShrimpUPDATE: The Walmart Neighborhood Market that I was just at had oyster sauce, sesame oil and about 3 or 4 different kinds of sweet chili sauce while the Super Walmart I was at last week had no oyster sauce or sweet chili sauce. So, if you don’t have an Asian grocery store, be sure to check all of your markets because even if they are the same company, their stock can very from location to location!

12 Comments

  1. barbara t says:

    I made this for my sister, and we both loved it! So fast and easy! I only made half the recipe and served it with leftover rice from my coconut curry chicken dinner. I saved the pineapple juice and half of the pineapple from this recipe and used it to make the baked pineapple teriyaki chicken thighs for my husband. All the recipe were fantastic! I’ve been using nothing but your recipes since I found your website and got your book. My sister also ordered your book for her grandkids so that they can cook when they visit.

  2. Phinney says:

    My boyfriend can’t get enough of this. I paired it with your spicy green beans and rice and he says it’s his favorite home cooked meal ever. His uncle was a professional chef and he lived with him for a bit, so that’s a huge compliment. Thanks!

  3. Another hit! These were AWESOME!!

  4. Anonymous says:

    This was D-Lish

  5. Anonymous says:

    Very good!! Made it with the savory coconut rice and had “the one” chocolate mug cake for dessert.

  6. Anonymous says:

    This is delicious. I’ll definitely try it with the coconut rice next time – plain ol’ rice is a little bland for me. :]

  7. Marjie Shev says:

    I am so excited to try your recipes and read more in your website. You have done an AMAZING job!!!

  8. Amazing. Amazing. Amazing. This recipe was the first recipe I have tried from your blog-and it made me a believer! I’ve now made your meatballs, your strouganauf (spelling-whatever), and tonight I am making your pulled pork sandwiches! I just love your blog lady! :)

  9. Anonymous says:

    You are a genius! This recipe looks absolutely delicious — and so easy. I can’t wait to try it.

  10. Anonymous says:

    very quick, very easy, and turned out very good.

  11. Anonymous says:

    YUM!!!

  12. This is one of my favorite recipes! Quick and tasty

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