Step 1

If you're making the Thai Sweet Chili Sauce from scratch, be sure to start that well in advance (at least an hour before dinner).

Step 2

Pre-heat oven to 450º F.

Step 3

Wash your veggies, pat them dry, and place them in a large bowl. Drizzle them with the olive oil and sprinkle with salt and pepper. Toss to coat, and transfer the veggies to a baking sheet. Spread them out evenly, creating room in the center for the shrimp. Set aside.

Step 4

Prepare the shrimp and pat them dry with a paper towel. Transfer the shrimp to the middle of the baking sheet and sprinkle with a bit of salt and pepper.

Step 5

Bake the shrimp and veggies for 10 minutes, or until the shrimp is cooked through, opaque, and the veggies are tender.

Step 6

Remove the baking sheet from the oven and brush a generous amount of the Thai Sweet Chili Sauce over the shrimp. Sprinkle the shrimp with sliced scallions.

Step 7

You can serve the shrimp and veggies on their own, over coconut rice, or quinoa. (Or any other grain you love!) Spritz your food with fresh lime juice before you dig in.

Step 8

Add the vinegar, water, honey, garlic, and soy sauce to a small saucepan. Place the saucepan over medium heat and whisk constantly to incorporate the honey. Once the honey has thinned out, bring the heat to medium-high and let the mixture come to a boil. Let it simmer for about 2 minutes.

Step 9

Add the sambal oelek and whisk to incorporate it. Let the mixture simmer for about five more minutes, whisking occasionally. You'll notice that the sauce is beginning to thicken.

Step 10

In a small bowl, mix the cornstarch and cold water into a smooth slurry (no clumps!), then slowly add it to the sauce while whisking. At this point, you'll notice the sauce thicken very quickly.

Step 11

Simmer the sauce for another 3-5 minutes or until you reach your desired consistency. Just remember that the sauce will thicken even further as it cools. Once the sauce is done, remove it from the heat and let it sit at room temperature until it cools down. Transfer it to a glass jar or sealable container, and keep in the fridge for up to a week. This recipe makes about 1 cup.