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Sweet chili shrimp stir fry


Sweet chili shrimp stir fry


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


1½ c. Jasmine rice

½ c. water

1 tsp salt

1 15-ounces can of coconut milk


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.

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