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Per serving
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- 1
Prep everything first
This moves fast, so get set up before the pan is hot. Peel and devein the shrimp, pat them dry, and season with salt. Mince the garlic, grate the ginger, and slice the green onions, keeping the white and green parts separate. Cut the bell peppers into thin strips. In a small bowl, whisk together the sweet chili sauce, soy sauce, white pepper, chicken stock, and sesame oil.
- 2
Sear the shrimp
Heat the vegetable oil in a large skillet or wok over medium-high until it shimmers. Add the shrimp in a single layer and cook about 2 minutes per side, until pink and just opaque. Pull them out onto a plate. Don't overcook them here, they go back in at the end.
- 3
Stir-fry the vegetables
Into the same hot pan, add the garlic, ginger, and the white parts of the green onions. Stir 30 seconds until fragrant. Add the snow peas and bell peppers and stir-fry 3 to 4 minutes, until tender-crisp but still bright.
- 4
Sauce and finish
Return the shrimp to the pan, pour in the sauce, and toss to coat. Cook 2 minutes more, until the sauce clings and everything is hot through. Kill the heat, scatter the green onion tops and sesame seeds over the top, and serve over rice.
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Sweet Chili Shrimp Stir-Fry
Created by: 30MinuteMeals
Ingredients
- 2 tbsp vegetable oil
- 2 lb large shrimp
- salt
- 4 garlic
- 2 tbsp ginger
- 6 green onions
- 3 cup snow peas
- 1 red bell pepper
- 1 green bell pepper
- 2 tsp sesame seeds
- 4 tbsp Thai sweet chili sauce
- 4 tbsp soy sauce
- 1 tsp white pepper
- 1/2 cup chicken stock
- 1 tsp sesame oil
Instructions
- Prep everything firstThis moves fast, so get set up before the pan is hot. Peel and devein the shrimp, pat them dry, and season with salt. Mince the garlic, grate the ginger, and slice the green onions, keeping the white and green parts separate. Cut the bell peppers into thin strips. In a small bowl, whisk together the sweet chili sauce, soy sauce, white pepper, chicken stock, and sesame oil.
- Sear the shrimpHeat the vegetable oil in a large skillet or wok over medium-high until it shimmers. Add the shrimp in a single layer and cook about 2 minutes per side, until pink and just opaque. Pull them out onto a plate. Don't overcook them here, they go back in at the end.
- Stir-fry the vegetablesInto the same hot pan, add the garlic, ginger, and the white parts of the green onions. Stir 30 seconds until fragrant. Add the snow peas and bell peppers and stir-fry 3 to 4 minutes, until tender-crisp but still bright.
- Sauce and finishReturn the shrimp to the pan, pour in the sauce, and toss to coat. Cook 2 minutes more, until the sauce clings and everything is hot through. Kill the heat, scatter the green onion tops and sesame seeds over the top, and serve over rice.