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Sweet Chili Shrimp Stir Fry over Coconut Rice

Source: Ginger Z's Cook Club Group Recipe Site on Facebook

Perfect blend of sweet and spice. Love this recipe!

Ingredients

  • 1 1/2 lbs. large shrimp, peeled and deveined
  • 1 red bell pepper, cut into slices
  • 1 small onion, cut into slices
  • 1 lb. asparagus cut into thirds
  • 2 Tbls. light olive oil
  • 4 garlic cloves, diced
  • 1/2 c. sweet chili sauce (we like Verona Valley)
  • 5 Tbls. low sodium soy sauce (Kikkoman)
  • 1/4 c. water
  • 3 t. cornstarch

Coconut Rice

  • 15 oz. can light coconut milk (see Note)
  • ½ c. water
  • 1½ c. Jasmine rice
  • 1 t. salt

Instructions

Rinse shrimp in cold water and pat dry.

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 large cast iron skillet on medium high heat; add the onions first and cook for 1-2 minutes, then add peppers, asparagus and garlic. Cook for 3-4 more minutes until vegetables start to softened (semi crisp).

Remove veggies to a plate or bowl.

Add another tablespoon of oil to the skillet and add shrimp; cook for 2 minutes then flip and cook another 2 minutes, or until they are pink and firm and cooked through. Remove and add to the plate or bowl with vegetables.

Add the sauce mixture into the skillet, simmer for 1-2 minutes or until sauce is thickened. Add veggies and shrimp back into the pan.

Coconut Rice: Rinse 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 according to package directions (about 18-20 minutes). Let stand 5 minutes off burner. Fluff with a fork.

Serve shrimp stir fry over rice and enjoy!

Serves 5

NOTE: If can of coconut milk is less than 15 oz. supplement the difference with extra water.

Other uses for Sweet Chili Sauce, select recipe link below:
Bang Bang Cauliflower