sweet chili shrimp stir fry in a white serving bowl

Sweet Chili Shrimp Stir Fry

Course Dinner
Cuisine Asian
Total Time 30 minutes
Servings 5


  • 1 1/2 lbs large shrimp cleaned and deveined
  • 1 red bell pepper cut into slices
  • 1 small onion cut into slices
  • 1 lb asparagus cut into thirds
  • 2 tablespoons olive oil
  • 4 garlic cloves diced
  • 1/2 cup sweet chili sauce
  • 5 tablespoons soy sauce
  • 1/4 cup water
  • 3 teaspoons cornstarch

Coconut Rice

  • 1 -15 oz can coconut milk
  • ½ cup water
  • cups Jasmine rice
  • 1 teaspoon salt


  1. In a small bowl whisk together chili sauce, soy sauce, water and cornstarch until combined and set aside.
  2. 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.

  3. Add another tablespoon of oil to the skillet and add shrimp to pan and cook for 2 minutes then flip and cook another 2 minutes. Or until they are pink and firm and cooked through. Remove to the plate.

  4. Add the sauce mixture into the skillet, simmer for 2 minutes or until sauce is thickened. Add veggies and shrimp back into the pan. Serve and enjoy!

  5. For the coconut rice
  6. In a medium saucepan add water, coconut milk, Jasmine rice and salt. Mix until combined.
  7. Bring to a boil and then reduce heat to medium/low cover and cook for 18-20 minutes. Fluff with a fork.