Sweet Chili Shrimp Stir Fry

Serves 4

Sweet Chili Stir Fry Sauce

6 tablespoons sweet chili sauce
3 tablespoons soy sauce
3 tablespoons water

2 teaspoons cornstarch

Shrimp Stir Fry

1 cup rice uncooked
2 tablespoons olive oil
2 bell peppers sliced into strips
1 red onion sliced into strips
2 cups sugar snap peas
1 lb. large shrimp

Rice- Put rice on to cook.

Sauce- In a mason jar, shake together the sweet chili sauce, soy sauce, water and cornstarch until completely combined.

Cook Veggies- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the bell peppers, red onion and snap peas. Cook for 2 minutes.


Add Shrimp- Add another tablespoon of olive oil to the pan, then add the shrimp. Cook for 3 or so more minutes, stirring frequently.


Add Sauce- Give the stir fry sauce a good shake up and pour over the shrimp and vegetables. Cook for 1 or so minutes until bubbling and thickened.


Serve- Remove from heat. Serve over rice.

Nutrition Information
Calories: 391 cal, per serving 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

Source: Modified slightly from the recipe at Sweet Peas & Saffron