Snip off the pointy part of the head using kitchen shears. To devein, bend the shrimp head and position a toothpick in the opening between the head and its body. Insert underneath the flesh, just enough to position it under the vein. Gently pull upward until you see the vein. Remove.
Turn the heat on to medium-low. Add oil and garlic to a large shallow pan/wok (with lid). Stir continuously until garlic is light golden and crisp. Remove the fried garlic and set aside. Do not remove oil.
In the same pan, add the shrimps and saute for 1 minute. Pour the sweet chili sauce and half of the fried garlic. Stir to combine, cover and cook on medium-low heat for 2 to 4 minutes (depending on the size of your shrimps). Do not overcook so it won’t be rubbery.
Transfer to a serving platter and sprinkle with the remaining fried garlic bits and chopped green onions, if using.
Notes
*I used very large shrimps and cooked them for 4 minutes. Check the shrimps after 2 minutes, if using smaller ones.
Keyword dinner, easy dinner, fast dinner, less than 30 minutes, quick and easy meals, seafood, shrimp