Sweet Chili Glazed Shrimp with Rice | CookOS

Sweet Chili Glazed Shrimp

Name: Sweet Chili Glazed Shrimp with Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1-2 packages grilled shrimp; 1-2 packages Thai hot & sweet sauce; 1-2 packages white rice; 1-2 packages edamame; 1-2 packets crispy fried onions

Sweet Chili Glazed Shrimp is a Thai-inspired dish featuring smoky grilled shrimp coated in tangy-sweet chili sauce, served over fluffy white rice with edamame and crispy fried onions for texture contrast. It delivers restaurant-quality flavor with minimal ingredients and comes together in under 20 minutes.

🌍Thai 🥗Pescatarian 🏷️Meal card 🏷️Sweet chili 🏷️Shrimp Rice

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🏷️Edamame

Total

30 min

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1-2 packages grilled shrimp
1-2 packages Thai hot & sweet sauce
1-2 packages white rice
1-2 packages edamame
1-2 packets crispy fried onions

5 Ingredients

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Instructions

1
Place packet of Thai hot & sweet sauce in a bowl of hot water to thaw. Place crispy onions on the counter to thaw.
2
Open grilled shrimp into a Suvie pan. Place in the top zone of Suvie.
3
Open rice and edamame into a Suvie pan. Season generously with olive oil, salt, and pepper. Place pan in the bottom zone of Suvie.
4
Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen. Bottom Zone: Roast at 325°F for 10 mins (for 4 servings, Roast for 15 mins). Top Zone: Roast at 300°F for 5 minutes (for 4 servings, Roast for 10 minutes).
5
Remove pans from Suvie. Fluff rice with a fork and season to taste with salt and pepper. Divide between plates. Divide shrimp on top of rice. Drizzle each serving with Thai hot & sweet sauce and crispy fried onions.

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Tips & Notes

Pro tips

Pat shrimp completely dry before grilling to achieve a good char and prevent sticking.
Don't overload the grill—give shrimp space so heat circulates evenly; cook in batches if needed.
Apply the sweet chili glaze in the last 30 seconds of cooking to prevent burning; it caramelizes quickly.
Add crispy fried onions right before serving to maintain crunch; they soften quickly if added too early.

Substitutions

Thai hot & sweet sauce → sriracha mixed with honey (adjust ratio to taste preference)
White rice → jasmine rice or brown rice (jasmine maintains authenticity; brown adds nutrition)
Edamame → snap peas or steamed broccoli (same texture, lighter flavor)

Storage & make-ahead

Store cooked shrimp and rice separately in airtight containers for up to 3 days; reheat rice gently and glaze shrimp fresh before serving.

Equipment

grill or grill pan

Common Questions

Can I make this ahead of time?

Yes. Cook shrimp and rice separately, then store in airtight containers for up to 3 days. Reheat gently and add the sweet chili glaze just before serving to keep it fresh. Keep fried onions separate until plating.

What type of shrimp works best?

Medium to large shrimp (16-30 count) work best because they cook evenly on the grill and absorb the glaze well without drying out.

How do I know when the shrimp is done?

Shrimp is cooked when it turns opaque and curls into a C-shape, usually 2-3 minutes per side on a hot grill. Avoid overcooking or it will become rubbery.