Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 5
This is another great stir fry recipe with sauteed shrimp, onions, red peppers, and asparagus in a delicious sweet and spicy sauce. Insanely easy to whip up and ready in under thirty minutes. You can pair this up with steamed rice, but I love pairing this up with coconut rice.
INGREDIENTS
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2 tbsp olive oil
1 1/2 pounds large shrimp, cleaned and deveined
1 small onion, cut into slices
1 red bell pepper, cut into slices
1 pound asparagus, cut into thirds
1/2 c. sweet chili sauce
4 garlic cloves, diced
5 tbsp soy sauce
3 tsp cornstarch
1/4 c. water
COCONUT RICE:
1½ c. Jasmine rice
½ c. water
1 tsp salt
1 15-ounces can of coconut milk
HOW TO MAKE SWEET CHILI SHRIMP STIR FRY
Step 1: Place the chili sauce, soy sauce, water, and cornstarch in a small bowl. Mix well until combined and set aside.
Step 2: In a cast-iron skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the peppers, onions, asparagus, and garlic to the skillet and cook for about 3 to 4 minutes until just tender. To a plate, transfer the veggies.
Step 3: To the same skillet, add another 1 tbsp oil. Add the shrimp and cook for about 2 minutes. Flip and continue to cook the other side for 2 minutes more or until pink & firm and completely cooked. Transfer the shrimp to a plate.
Step 4: Into the skillet, pour in the sauce mixture and let it simmer for about 2 minutes or until thickened. Then, add the veggies and shrimp.
Coconut rice:
Step 5: Add the water, coconut milk, jasmine rice, and salt to a medium saucepan. Stir well until blended. Then, let it boil. Once boiling, adjust the heat to medium/low. Put the lid on and cook for about 18 to 20 minutes. Finally, fluff the coconut rice using a fork.
NUTRITION FACTS:
Yield: 5, Serving Size: 5 Servings
Amount Per Serving: Calories 544, Total Fat 26g, Saturated Fat 18g, Trans Fat 0g, Unsaturated Fat 7g, Cholesterol 287mg, Sodium 2621mg, Carbohydrates 41g, Fiber 3g, Sugar 16g, Protein 38g
Ingredients
- 2 tbsp olive oil
- 1 1/2 pounds large shrimp, cleaned and deveined
- 1 small onion, cut into slices
- 1 red bell pepper, cut into slices
- 1 pound asparagus, cut into thirds
- 1/2 c. sweet chili sauce
- 4 garlic cloves, diced
- 5 tbsp soy sauce
- 3 tsp cornstarch
- 1/4 c. water
- COCONUT RICE:
- 1½ c. Jasmine rice
- ½ c. water
- 1 tsp salt
- 1 15-ounces can of coconut milk
Instructions
Step 1: Place the chili sauce, soy sauce, water, and cornstarch in a small bowl. Mix well until combined and set aside.
Step 2: In a cast-iron skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the peppers, onions, asparagus, and garlic to the skillet and cook for about 3 to 4 minutes until just tender. To a plate, transfer the veggies.
Step 3: To the same skillet, add another 1 tbsp oil. Add the shrimp and cook for about 2 minutes. Flip and continue to cook the other side for 2 minutes more or until pink & firm and completely cooked. Transfer the shrimp to a plate.
Step 4: Into the skillet, pour in the sauce mixture and let it simmer for about 2 minutes or until thickened. Then, add the veggies and shrimp.
Coconut rice:
Step 5: Add the water, coconut milk, jasmine rice, and salt to a medium saucepan. Stir well until blended. Then, let it boil. Once boiling, adjust the heat to medium/low. Put the lid on and cook for about 18 to 20 minutes. Finally, fluff the coconut rice using a fork.
