Filipino Garlic Chili Shrimp

Succulent shrimp quickly sautéed with plenty of garlic, mild chili, and bell peppers in a savory, slightly sweet sauce, served over white rice for a flavorful and speedy meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Filipino
• Difficulty: Easy
• Cost: $3.44/serving

Dietary

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

Tags

• stir-fry
• quick
• spicy
• savory
• fresh
• healthy

Ingredients

• 2 tablespoon olive oil
• 2 pound shrimp (large, peeled and deveined)
• 6 clove garlic (minced)
• 1 red bell pepper (thinly sliced)
• 0.5 teaspoon red pepper flakes
• 0.25 cup soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 0.25 cup chicken broth
• 0.25 cup fresh cilantro (chopped)
• 3 cup white rice (cooked)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and red bell pepper. Sauté for 2-3 minutes until fragrant and the bell pepper is slightly softened.
2. Add the red pepper flakes (if using) and shrimp to the skillet. Cook for 2-3 minutes, stirring constantly, until the shrimp turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
3. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and chicken broth.
4. Pour the sauce over the shrimp and vegetables in the skillet. Cook for 1-2 minutes, stirring, until the sauce thickens slightly and coats the shrimp. Remove from heat.
5. Serve the Filipino Garlic Chili Shrimp immediately over cooked white rice. Garnish with fresh cilantro if desired.

Notes

Ensure you don't overcook the shrimp to keep them tender. This dish is best enjoyed fresh off the stove.

Nutrition (per serving)

• Calories: 395
• Protein: 28.1 g
• Carbohydrates: 44.5 g
• Fat: 11.2 g
• Fiber: 2.2 g
• Sodium: 810 mg
• Saturated Fat: 1.7 g
• Sugar: 7.8 g
• Cholesterol: 178 mg