Description
Succulent shrimp glazed with a sweet and spicy sauce are served over fluffy rice in a vibrant Asian-fusion dish. Quick to prepare and refreshing to eat, this summer dinner is ready in under 20 minutes.
Ingredients
Large Shrimp, 1.5 lbs (peeled, deveined, and tail-off)
Sweet Chili Sauce, 1 cup (high-quality bottled or homemade)
Garlic, 3 cloves (minced finely)
Ginger, 1 tablespoon (freshly grated)
Soy Sauce, 2 tablespoons (low sodium preferred)
Rice Vinegar, 1 tablespoon (to balance the sweetness)
Fluffy Rice, 3 cups (cooked jasmine or basmati)
Green Onions, 4 stalks (thinly sliced on a diagonal)
Sesame Seeds, 1 tablespoon (toasted white or black)
Lime Slices, 1 whole lime (cut into wedges for garnish)
Vegetable Oil, 2 tablespoons (high smoke point oil)
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
Add the shrimp to the pan and sauté for 3 to 4 minutes, until they turn pink and start to firm up.
Remove the shrimp from the pan and set aside.
In the same pan, add the minced garlic, grated ginger, and 1 tablespoon of vegetable oil. Cook for 1 to 2 minutes until fragrant.
Pour in the sweet chili sauce, soy sauce, and rice vinegar. Simmer for 2 to 3 minutes to allow the flavors to meld and the sauce to slightly thicken.
Return the shrimp to the pan, coating them evenly in the sauce. Cook for another 2 to 3 minutes until the shrimp are fully cooked and the sauce is reduced and sticky.
Serve the shrimp and sauce over the fluffy rice in bowls.
Garnish with thinly sliced green onions, toasted sesame seeds, and lime wedges.
Notes
Ensure your sweet chili sauce is high quality and not overly thick to allow for even coating.
You can use pre-cooked rice to save time.
To maintain the glossy glaze, do not overcook once the sauce is added to the shrimp.
- Prep Time: 10
- Cook Time: 8
- Category: Dinner
- Method: Pan-frying and Simmering
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 bowl (with 3/4 cup rice and 1/2 cup shrimp)
- Calories: 420
- Sugar: 30g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 160mg