Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 5
This sweet chilli shrimp stir fry is a complete meal in one that you can throw together easily and quickly. It is loaded with sauteed shrimp, onions, red peppers, and asparagus in a simple and pleasing sweet and spicy sauce.
INGREDIENT
2 tbsp olive oil
1 red bell pepper cut into slices
1 1/2 pounds large shrimp cleaned and deveined
1 small onion cut into slices
1 pound asparagus cut into thirds
4 garlic cloves diced
1/4 c. water
3 tsp cornstarch
1/2 c. sweet chilli sauce
5 tbsp soy sauce
COCONUT RICE:
1½ c. Jasmine rice
1-15 ounces can coconut milk
1 tsp salt
½ c. water
HOW TO MAKE SWEET CHILI SHRIMP STIR FRY
Step 1: Place the chilli sauce, soy sauce, water, and cornstarch in a small bowl. Mix well until blended 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 or until the veggies are just soft. Transfer them to a plate when done.
Step 3: In the same skillet, add another 1 tbsp oil. Add the shrimp and cook for about 2 minutes. Turn on the other side and continue to cook for additional 2 minutes or until pink, firm, and done. Transfer the shrimp to the plate with the veggies when done.
Step 4: Into the skillet, add the sauce mixture, and let it simmer for about 2 minutes or until thick. Then, return the veggies and shrimp to the pan.
Step 5: When right away. Enjoy!
Step 6: To make the coconut rice, add the water, coconut milk, jasmine rice, and salt in a medium saucepan. Stir well and bring to a boil. Once boiling, adjust the heat to medium/low. Put the lid on and cook for about 18 to 20 minutes. Remove the cover and fluff the 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 red bell pepper cut into slices
- 1 1/2 pounds large shrimp cleaned and deveined
- 1 small onion cut into slices
- 1 pound asparagus cut into thirds
- 4 garlic cloves diced
- 1/4 c. water
- 3 tsp cornstarch
- 1/2 c. sweet chilli sauce
- 5 tbsp soy sauce
- COCONUT RICE:
- 1½ c. Jasmine rice
- 1-15 ounces can coconut milk
- 1 tsp salt
- ½ c. water
Instructions
Step 1: Place the chilli sauce, soy sauce, water, and cornstarch in a small bowl. Mix well until blended 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 or until the veggies are just soft. Transfer them to a plate when done.
Step 3: In the same skillet, add another 1 tbsp oil. Add the shrimp and cook for about 2 minutes. Turn on the other side and continue to cook for additional 2 minutes or until pink, firm, and done. Transfer the shrimp to the plate with the veggies when done.
Step 4: Into the skillet, add the sauce mixture, and let it simmer for about 2 minutes or until thick. Then, return the veggies and shrimp to the pan.
Step 5: When right away. Enjoy!
Step 6: To make the coconut rice, add the water, coconut milk, jasmine rice, and salt in a medium saucepan. Stir well and bring to a boil. Once boiling, adjust the heat to medium/low. Put the lid on and cook for about 18 to 20 minutes. Remove the cover and fluff the rice using a fork.
