Stir-Fried Shrimp Sambal
Succulent shrimp and crisp vegetables are stir-fried in a vibrant and spicy sambal sauce, creating a quick and flavorful dish inspired by Indonesian cuisine.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Indonesian
- Difficulty: Easy
- Cost: $5.23/serving
Dietary
- Keto
- Gluten-Free
- Dairy-Free
- Nut-Free
- High-Protein
- Low-Carb
- Soy-Free
- Low-Sugar
Tags
- quick
- stir-fry
- spicy
- savory
- healthy
Ingredients
- 1 pound shrimp (large, peeled and deveined)
- 2 tablespoon olive oil
- 1 yellow onion (sliced)
- 2 clove garlic (minced)
- 1 red bell pepper (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 0.5 cup chili garlic sauce (sugar-free)
- 2 tablespoon lime juice
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cup cauliflower rice (cooked)
- 2 tablespoon fresh cilantro (chopped)
Instructions
- Pat shrimp dry with paper towels and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet. Add yellow onion and cook for 3-4 minutes until softened.
- Stir in minced garlic, red bell pepper, and green bell pepper. Cook for another 3-4 minutes until vegetables are tender-crisp.
- Return the cooked shrimp to the skillet. Add sugar-free chili garlic sauce and lime juice, stirring to combine. Cook for 1-2 minutes until heated through.
- Taste and adjust seasoning with additional salt and black pepper if needed.
- Serve hot over cooked cauliflower rice, garnished with fresh cilantro if desired.
Notes
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Nutrition (per serving)
- Calories: 290
- Protein: 34 g
- Carbohydrates: 14 g
- Fat: 11 g
- Fiber: 5 g
- Sodium: 750 mg
- Saturated Fat: 2 g
- Sugar: 5 g
- Cholesterol: 230 mg