Chili Shrimp with Bell Peppers and Rice

Name: Chili Shrimp with Bell Peppers and Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 1.5 pound shrimp (large, peeled and deveined); 2 tablespoon olive oil; 1 yellow onion (medium, diced); 2 bell peppers (cored and sliced); 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 0.25 cup sweet chili sauce; 2 tablespoon soy sauce; 1 tablespoon rice vinegar; 0.5 teaspoon red pepper flakes; 2 cup jasmine rice (uncooked); 3 cup water; 0.25 cup fresh cilantro (chopped)

Succulent shrimp and vibrant bell peppers quickly stir-fried in a savory-sweet chili sauce, served alongside fluffy jasmine rice for a complete and satisfying meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: Chinese
Difficulty: Easy
Cost: $4.58/serving

Dietary

Dairy-Free
Nut-Free
High-Protein
Egg-Free

Ingredients

1.5 pound shrimp (large, peeled and deveined)
2 tablespoon olive oil
1 yellow onion (medium, diced)
2 bell peppers (cored and sliced)
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
0.25 cup sweet chili sauce
2 tablespoon soy sauce
1 tablespoon rice vinegar
0.5 teaspoon red pepper flakes
2 cup jasmine rice (uncooked)
3 cup water
0.25 cup fresh cilantro (chopped)

Instructions

Cook the jasmine rice: Combine 2 cups uncooked jasmine rice and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Keep covered off the heat until ready to serve.
While rice cooks, prepare the stir-fry sauce: In a small bowl, whisk together the 1/4 cup sweet chili sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1/2 teaspoon red pepper flakes. Set aside.
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the 1 medium diced yellow onion and 2 sliced bell peppers and cook for 3-4 minutes until slightly tender-crisp.
Add the 2 minced garlic cloves and 1 grated tablespoon fresh ginger to the skillet and cook for 1 minute more until fragrant.
Push vegetables to one side of the skillet. Add the remaining 1 tablespoon olive oil and the 1 1/2 pounds peeled and deveined shrimp. Cook for 2-3 minutes per side, until pink and opaque.
Pour the prepared sauce over the shrimp and vegetables. Stir to combine and cook for 1-2 minutes until the sauce slightly thickens and coats everything.
Serve the sizzling chili shrimp and bell peppers immediately over the cooked jasmine rice. Garnish with 1/4 cup chopped fresh cilantro, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 457
Protein: 22.8 g
Carbohydrates: 79.2 g
Fat: 5.6 g
Fiber: 1.3 g
Sodium: 1179 mg
Saturated Fat: 0.8 g
Sugar: 10.2 g
Cholesterol: 150 mg