Sweet Chili Shrimp Stir Fry
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.
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
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.
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