November 28, 2022

Sweet Chili Shrimp Stir-Fry

Sweet Chili Shrimp Stir-Fry is one of our favorite quick seafood dinners. I start this easy dish by stir-frying colorful bell pepper strips, garlic, ginger and shrimp. Then, I flavor everything with sweet chili sauce and soy sauce. Finally, I serve this over white rice. We like this shrimp and vegetable dish for several reasons. First of all, I like that I can make this shrimp dish in just twenty minutes. Secondly, I like that this is a complete meal. No side dishes are necessary. Thirdly, I like that I can easily reheat this dish in the microwave. Finally, we all love the garlic and sweet chili flavors in this dish.

The Equipment I Used

A Large Skillet- Use a large skillet to make this dish.

The Ingredients Needed for Sweet Chili Shrimp Stir-Fry

Oil- I used extra virgin olive oil to stir-fry my peppers. But, you could also use olive oil, vegetable oil, or canola oil.
Bell Peppers- You can use red, orange, or yellow bell peppers.
Butter- Use unsalted butter. I always use Kerry Gold Irish butter.
Garlic- I always buy the peeled cloves of garlic and store them in my freezer.
Shrimp- I always use Gulf shrimp. I buy them frozen. I feel they have much better flavor than other shrimp.
Ginger- Use fresh ginger. You can store it in the freezer, and grate it from frozen.
Sweet Chili Sauce- I used the KAME brand.
Soy Sauce- Use low salt soy sauce. I always use the Kikoman brand.

How I Made my Stir-Fry

First, I cooked the bell peppers. It’s important to not overcook the peppers. They should be crisp tender.
Next, I cooked the garlic and ginger in the butter. Be sure to not burn the garlic.
Then, I cooked the shrimp. Cook them until they are opaque, pink, and cooked through.
Finally, I added everything back to the pan along with the sweet chili sauce.

If you like sweet chili sauce, you need to try this light Sweet Chili Shrimp Stir-Fry.

Sweet Chii Shrimp Stir-Fry — Sweet Chili Shrimp Stir-Fry

Sweet Chili Shrimp Stir- Fry

Plump shrimp and bell peppers stir-fried in a light soy and sweet chili sauce.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Chinese

Servings

Calories 190 kcal

Ingredients

1 tbsp. extra virgin olive oil
2 cups bell peppers, sliced thinly
2 tbsp. unsalted butter
¼ cup minced garlic
1 tbsp. grated ginger
1 pound Gulf shrimp, or another kind of shrimp, peeled and deveined
1 tbsp. low salt soy sauce
2 tbsp. sweet chili sauce
2 tbsp, cilantro leaves
1 lime, cut into wedges

Instructions

Heat the oil in a large skillet. Cook the peppers on medium heat until they're tender crisp, for about five minutes. Remove to a plate.
Turn the heat to low and melt the butter in the pan. Add the garlic and ginger and cook until the garlic is soft. Add the shrimp and cook the shrimp on both sides until they're pink and cooked through. Remove them to a plate.
Turn the heat to medium and add the sweet chili sauce and soy sauce to the pan. Bring this to a simmer, stirring to deglaze the pan. Add the peppers and shrimp back to the pan and stir until everything is combined. Sprinkle with the cilantro and serve over rice with the lime wedges.