Once the shrimp has been thawed, drain it and add it to a large Ziplock bag. Pour in the sweet chili sauce. Make sure to cover all the shrimp with the sauce and place in the refrigerator for about 30 minutes.
In a non-stick skillet, heat 1 spray of olive oil. Add the shrimp and remaining sweet chili sauce and cook until the shrimp turns pink, about 5-7 minutes.
While the shrimp is cooking, get the coleslaw out and prepared, and heat up the shells you are using.
Once the shrimp is done cooking, add about 6 shrimps to each taco, and some coleslaw either on the top or bottom of the shrimp. Serve immediately.
Quick and Easy Sweet Chili Shrimp Tacos
Amount Per Serving
Calories 127Calories from Fat 14
% Daily Value*
Vitamin A 200IU4%
Vitamin C 4.1mg5%
* Percent Daily Values are based on a 2000 calorie diet.