Sweet Chili Shrimp Stir Fry
Sweet Chili Shrimp Stir Fry is loaded with juicy shrimp, vegetables and smothered in a sticky sauce. It's a quick and easy meal that comes together in under 30 minutes.
Ingredients
- 1 -15 oz can coconut milk
- ½ cup water
- 1½ cups Jasmine rice
- 1 teaspoon salt
- 1/2 cup sweet chili sauce
- 5 tablespoons low sodium soy sauce
- 1/4 cup water
- 3 teaspoons cornstarch
- 2 tablespoons olive oil divided
- 1 red bell pepper cut into slices
- 1 small onion cut into slices
- 1 lb asparagus cut into thirds
- 4 garlic cloves diced
- 1 1/2 lbs large shrimp 16/20 cleaned and deveined, tails on or off
Instructions
For the Coconut Rice:
Heat a medium saucepan on medium high heat and add water, coconut milk, Jasmine rice, and salt. Mix until combined.
Bring to a boil and then reduce heat to low cover and cook for 18-20 minutes. Check to see if the water is absorbed then fluff with a fork.
For the Stir Fry:
In a small bowl whisk together chili sauce, soy sauce, water and cornstarch until combined and set aside.
Heat 1 tablespoon olive oil in a cast iron skillet on medium high heat, add the peppers, onions and asparagus and garlic. Cook for 3-4 minutes just to softened them. Remove veggies to a plate.
Add the remaining tablespoon of oil to the skillet and add the shrimp to the pan and cook for 2-3 minutes then flip and cook another 2 minutes. Or until they are pink and firm and cooked through. Remove to the plate.
Reduce the heat to medium and add the sauce mixture into the skillet, simmer for 2 minutes or until sauce is thickened.
Add the veggies and shrimp back into the pan and toss until coated.
Serve with the coconut riceÂ
Serves:4
