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    Easy Sweet Chili Shrimp Stir Fry

    March 22, 2018 by Denise Bustard 12 Comments

    Home / Recipes / 30 Minutes / Easy Sweet Chili Shrimp Stir Fry

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    Easy sweet chili shrimp stir fry has a four ingredient sauce and comes together in under 30 minutes! Perfect as a healthy meal prep lunch or as an easy weeknight dinner.

    Easy Sweet Chili Shrimp Stir Fry

    If this sweet chili shrimp stir fry looks familiar, then you may have participated in our January Lunch Prep Challenge! After months of being asked for seafood meal prep recipes, I settled on this stir fry.

    To my surprise (only because seafood and fish are pretty controversial in terms of re-heating in a shared workspace), this healthy stir fry meal prep was one of the best received of the challenge!

    Participants have continued posting pictures of their stir fry meal preps in our Facebook group, and I knew I had to give this recipe its own post on Sweet Peas & Saffron.

    This sweet chili shrimp stir fry makes for a delicious meal prep or weeknight dinner recipe and is ready in under 30 minutes, which leaves you free to prep other meals or spend time with your family.

    Recipe video

    Watch the video below to see exactly how I prepped my stir fry. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

    Don't forget to pin this recipe to save it for later!

    Vegetables cut up for Healthy Shrimp Stir Fry

    How to cook this recipe

    It's oh-soooo easy. Really really ridiculously easy.

    The bulk of the work is in prepping your veggies, shrimp and stir fry sauce.

      1. Thaw shrimp and remove their tails. Yes, I left them on for the photos. They look pretty in the photos this way but are a royal pain in the rear to eat.
      2. Chop your veggies. Or buy pre-chopped veggies and save yourself 10 minutes!
      3. Shake together the sweet chili stir fry sauce: sweet chili sauce, soy sauce, water and cornstarch. It really is that simple!
      4. Cook: first the veggies, then the shrimp, then add the sauce and toss everything together!

     

    Easy Stir Fry in frying pan

    Storage and reheating

    Whether you eat your 4-day old shrimp is your judgement call. Personally, I only enjoy shrimp up to 2 days after it was cooked. So for our family, we'd cook this shrimp stir fry for dinner and enjoy the leftovers for lunches for 1-2 days.

    • Store your stir fry + rice in a sealed container in the fridge for up to 2 days.
    • Be sure to re-heat until everything is steaming and hot
    • Do not re-heat more than once

    Easy Sweet Chili Shrimp Stir Fry Meal Prep Bowls

    Swaps and alternatives

    • not feeling the sweet chili stir fry sauce? Swap with one of these SEVEN stir fry sauce recipes!
    • swap the veggies for what you have in the fridge. Bok choy, broccoli and asparagus are all delicious and healthy veggie swap ideas!
    • make it gluten free: swap the soy sauce for coconut aminos
    • make it vegan: swap the shrimp for tofu
    • make it paleo and clean eating: swap the soy sauce for coconut aminos and make your own sweet chili sauce
    • make it low carb: swap the rice for cauliflower rice and swap the stir fry sauce for a low carb stir fry sauce

    Equipment and recipe notes:

    • Meal prep containers: I love these ones!
    • I use my trusty salad dressing shaker to mix up the stir fry sauce
    • I've tested this recipe with Cock Brand and Blue Dragon sweet chili sauce
    • You can use a standard non stick pan or go traditional and use a wok for this recipe!
    • looking for more stir fry meal prep recipes? Check out these Honey Sesame Chicken Lunch Bowls, these Maple Ginger Chicken Meal Prep Bowls, and this Sheet Pan Honey Lemon Salmon with Broccolini
    close up shot of sweet chili shrimp stir fry
    Print Recipe
    5 from 5 votes

    Sweet Chili Shrimp Stir Fry

    Course: Dinner
    Cuisine: Thai
    Calories: 391kcal
    Author: Denise Bustard
    Servings: 5
    Easy sweet chili shrimp stir fry has a four ingredient sauce and comes together in under 30 minutes! Perfect as a healthy meal prep lunch or as an easy weeknight dinner.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins

    Ingredients

    Shrimp Stir Fry

    • ⅔ cup uncooked rice
    • 2 tablespoons olive oil
    • 2 bell peppers sliced into strips
    • 1 red onion sliced into strips
    • 2 cups peas
    • 12 oz uncooked shrimp thawed with tails removed (12-15 large shrimp)

    Sweet Chili Stir Fry Sauce

    • 6 tablespoons sweet chili sauce
    • 3 tablespoons soy sauce
    • 3 tablespoons water
    • 2 teaspoons cornstarch

    Instructions

    Shrimp stir fry:

      Cook rice according to package directions and allow to cool.

      • Shake together stir fry sauce and set aside.
      • In a medium non-stick pan, heat the oil over medium heat.
      • Add the bell peppers, onion and snap peas. Cook for 3-5 minutes, until slightly softened.
      • Remove veggies from the pan and place on a clean plate. Add more oil to the pan if necessary.
      • Add the shrimp to the pan, and cook for 3 or so more minutes, flipping halfway (cook time will depend on the size of your shrimp; make sure they are pink and firm and cooked through).
      • Give the stir fry sauce a good shake up and pour over the shrimp. Cook for 1 or so minutes until bubbling and thickened. Remove from heat and stir in the veggies.
      • Serve immediately or portion out into 2 cup capacity storage containers and store in the fridge.

      MEAL PREP BOWLS:

      • Store in the fridge for up to 4 days. I prefer to eat the shrimp within the first two days.

      TO RE-HEAT:

      • Heat in the microwave. Toss up the stir fry with the rice and enjoy.

      Nutrition

      Serving: 1/5 batch | Calories: 391kcal | Carbohydrates: 52g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 228mg | Sodium: 1493mg | Potassium: 412mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1935IU | Vitamin C: 89.3mg | Calcium: 167mg | Iron: 3.6mg
      Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

      About Denise Bustard

      Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

      Previous Post: « No Cook Taco Salad Bento Box Recipe
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      https://sweetpeasandsaffron.com/about

      Hi, I'm Denise

      Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

      Read more about it here!

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