Grilled Sweet Chili Shrimp with Charred Zucchini

Grilled in a sweet-spicy chili sauce with tender zucchini cubes, this grilled sweet chili shrimp is a fast summer recipe that works as an appetizer or a light main served with rice.

We hadn’t grilled shrimp yet this season, and this dish fixes that immediately. It’s simple to prepare and full of bright, satisfying flavor.

This shrimp-and-zucchini combination is probably the easiest thing to put on the grill, yet the result is impressively tasty. Sweet chili sauce brings a sticky, sweet heat that clings to charred shrimp and soft zucchini cubes. A final scatter of green onions, sesame seeds, and red pepper flakes finishes the dish.

Serve it as an appetizer or a main—either way it disappears fast. Once people try the first shrimp, more will follow.

This Grilled Shrimp Features…

• Juicy grilled shrimp with tender, lightly charred zucchini
• A sweet-and-spicy sweet chili sauce glaze
• Quick to make and versatile—great as an appetizer or served over rice

Making the Grilled Shrimp

(Full recipe and detailed instructions below.)

Ingredients You Will Need

• Sweet chili sauce
• Soy sauce (low-sodium recommended)
• Garlic
• Shrimp
• Zucchini
• Vegetable oil
• Green onions
• Sesame seeds
• Red pepper flakes (optional)

Choosing Your Shrimp

Use 1 lb of medium shrimp for this recipe. Fresh shrimp are ideal; if using frozen, thaw completely. Make sure shrimp are peeled and deveined before marinating for even cooking and the best texture.

Tips for Perfect Grilled Shrimp

1. Marinate briefly: A 20-minute marinade in sweet chili sauce, soy sauce, and garlic imparts plenty of flavor without breaking down the shrimp.
2. Preheat the grill: Heat the grill to around 400°F so shrimp get a quick sear and a light char.
3. Use foil or a grill pan: Grill shrimp and zucchini on a sheet of foil or a grill pan to prevent small pieces from falling through the grates.
4. Don’t overcook shrimp: Shrimp cook very quickly—about 3–5 minutes total. Watch them closely; they’ll turn opaque and curl slightly when done. Zucchini may need a bit longer.
5. Brush with sauce while grilling: Lightly brush additional sweet chili sauce during grilling for a glossy finish and stronger flavor.
6. Garnish generously: Finish with sliced green onions, sesame seeds, and a pinch of red pepper flakes for color and contrast.

Recipe Variations

Try these ideas to change the flavor or serve differently.

• Increase heat: Add hot sauce or extra red pepper flakes for more spice.
• Swap the veg: Use yellow summer squash, bell peppers, corn, green beans, or asparagus to vary texture and color.
• Cook indoors: Use a cast iron grill pan or regular skillet if you don’t have an outdoor grill.

Serving Suggestions

Serve as an appetizer with extra sweet chili sauce for dipping, or make it a meal by plating the shrimp and zucchini over steamed rice. A crisp green salad or chilled slaw also pairs nicely for a light summer dinner.

Sweet, saucy, and lightly charred—this shrimp and zucchini combination captures the best of summer grilling. It’s fast to make and perfect for warm-weather entertaining or a weeknight meal.

Make a batch and keep the grill warm—the recipe is easy enough to repeat all season long.

Recipe