Sweet Chili Shrimp Stir Fry Easy Recipe - Butter Your Biscuit (2024)

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This Sweet Chili Shrimp Stir Fryuses simple ingredients full of sauteed shrimp, onions, red peppers, and asparagus, tossed in a sweet and spicy sauce. The combination of flavors is fantastic like mySpicy Hunan Chickenand will quickly become a family favorite!

This is an easy quick dinner for those busy weeknights when you just need to get something on the table like this easyBeef Stir Fry. Tender shrimp in a Thai sweet chili sauce and served with either regular white rice or coconut rice.

Ingredients needed for this stir-fry

• Shrimp:Use raw shrimp that has been peeled and deveined. Frozen works fine
• Bell peppers:I use a red bell pepper, but you can certainly use green if that's what you have.
• Asparagus:I like to choose asparagus with thin tender stalks.
• Onion:A white or sweet onion.
• Garlic:Fresh minced is always recommended.
• Sweet chili sauce:
• Soy sauce:Low sodium to help control the salt.
• Cornstarch:Thickens the sauce.

• Step 1: In a medium saucepan on medium heat add the jasmine rice, coconut milk, water, and salt, cover, and simmer.
• Step 2: Fluff with a fork and add more salt to taste.

Recipe Tips

• Don't over cook the shrimp or it can be rubbery and tough.
• Chili sauce is found in the Asian cuisine section of your grocery store, I usually get theMae Ploy Sweet Chili Sauce, but any brand will work fine.
• Preparation is key in a stir fry, have everything chopped and ready to go, stir fries cook fast!

Recipe Faq's

• 1 -15 oz can coconut milk
• ½ cup water
• 1½ cups Jasmine rice
• 1 teaspoon salt
• 1/2 cup sweet chili sauce
• 5 tablespoons low sodium soy sauce
• 1/4 cup water
• 3 teaspoons cornstarch
• 2 tablespoons olive oil divided
• 1 red bell pepper cut into slices
• 1 small onion cut into slices
• 1 lb asparagus cut into thirds
• 4 garlic cloves diced
• 1 1/2 lbs large shrimp 16/20 cleaned and deveined, tails on or off

For the Coconut Rice

• Heat a medium saucepan on medium high heat and add water, coconut milk, Jasmine rice, and salt. Mix until combined.

• Bring to a boil and then reduce heat to low cover and cook for 18-20 minutes. Check to see if the water is absorbed then fluff with a fork.

For the Stir Fry

• In a small bowl whisk together chili sauce, soy sauce, water and cornstarch until combined and set aside.

• Heat 1 tablespoon olive oil in a cast iron skillet on medium high heat, add the peppers, onions and asparagus and garlic. Cook for 3-4 minutes just to softened them. Remove veggies to a plate.

• Add the remaining tablespoon of oil to the skillet and add the shrimp to the pan and cook for 2-3 minutes then flip and cook another 2 minutes. Or until they are pink and firm and cooked through. Remove to the plate.

• Reduce the heat to medium and add the sauce mixture into the skillet, simmer for 2 minutes or until sauce is thickened.

• Add the veggies and shrimp back into the pan and toss until coated.

• Serve with the coconut rice!

Don't cook the shrimp or it can be rubbery and tough.

Chili sauce is found in the Asian cuisine section of your grocery store.

Preparation is key in a stir fry, have everything chopped and ready to go, stir fries cook fast!

I prefer to cook shrimp with the tails on. Not only for appearance but cooking shrimp with the tails on adds flavor to the shrimp. But you can certainly remove the tails if that's what you prefer.