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SWEET CHILI SHRIMP STIR FRY

by cherly July 15, 2022

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 5

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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

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

SWEET CHILI SHRIMP STIR FRY

cherly Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 5 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This… General Recipes SWEET CHILI SHRIMP STIR FRY European Print This
Serves: 5 Prep Time: 10 mins Cooking Time: 20 mins 20 mins
Nutrition facts: 544 calories 26 fat
Rating: 5.0/5
( 1 voted )

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.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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