Sweet Chili Shrimp Stir- Fry
Plump shrimp and bell peppers stir-fried in a light soy and sweet chili sauce.
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.
Nutrition
Calories: 190kcal
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