Easy Sweet Chili Shrimp Stir Fry

Look at all of the colours and flavours!

After last week's yummy Healthier Firecracker Chicken, I went back one more time to Sweet Peas and Saffron for this Shrimp stirfry. Quick and easy, it's a great lunch time prep meal that will keep you feeling full and running right through your afternoon.


5 servings

Ingredients

Shrimp Stir Fry

  • 2/3 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

Directions

Shrimp stir fry:Cook rice according to package directions and allow to cool.

  1. Shake together stir fry sauce and set aside.

  2. In a medium non-stick pan, heat the oil over medium heat.

  3. Add the bell peppers, onion and snap peas. Cook for 3-5 minutes, until slightly softened.

  4. Remove veggies from the pan and place on a clean plate. Add more oil to the pan if necessary.

  5. 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).

  6. 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.

  7. Serve immediately or portion out into 2 cup capacity storage containers and store in the fridge.

MEAL PREP BOWLS:

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

TO RE-HEAT:

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

Nutritional Analysis:

391 calories, 7g fat, 52g carbohydrates, 26g protein


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