Sweet Chili Shrimp Stir Fry
Servings 5
Ingredients
- 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
- 1½ cups Jasmine rice
- 1 teaspoon salt
Instructions
- 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 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.
- 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!
- For the coconut rice
- In a medium saucepan add water, coconut milk, Jasmine rice and salt. Mix until combined.
- Bring to a boil and then reduce heat to medium/low cover and cook for 18-20 minutes. Fluff with a fork.