dinner tonight: sweet chili shrimp stir-fry

Sweet Chili Shrimp Stir-Fry | The Clever Carrot

Dinner in 20 minutes? Yes, it’s possible…

With Christmas right around the corner, dinner is the last thing on my mind.

But we have to eat so…

Sweet Chili Shrimp Stir-Fry | The Clever Carrot

Dinner is usually a stir-fry. You just throw everything into a pan and cook it. No stress. I like this particular recipe as the shrimp and snow peas cook up in a matter of minutes.

Here are a couple of tips:

  • Purchase already cleaned and deveined shrimp (frozen works too). This is a huge time saver.
  • Use a microplane to ‘zest’ your garlic. This is a great trick for when you’re too lazy to chop and/or don’t want to stink up the cutting board.
  • Cook in batches. Overcrowding the pan will make your stir-fry soggy.
  • Simplify your ingredients (i.e. don’t add a million things…) This minimizes your prep, which means dinner is on the table in no time.

Sweet Chili Shrimp Stir-Fry | The Clever Carrot

So, if you find yourself knee-deep in Christmas lights and can’t be bothered with dinner, try making a stir-fry. It’s quick and easy, and a lot cheaper than ordering in.

dinner tonight: sweet chili shrimp stir-fry
Cook time
Total time
Serves: 3-4
  • 1 lb. shrimp, cleaned and deveined
  • 1 garlic clove
  • ⅓ c. sweet chili sauce
  • 1¼ c. snow peas
  • 1 tbsp. olive oil
  • ½ tsp. sesame oil
  • ⅓ c. cashews, roughly chopped
  • 1 lime
On the side
  • 1½ c. jasmine rice, uncooked (or another quick cooking variety)
  1. Grab a medium size pot and cook the rice according to the package instructions. Set aside.
  2. In a large, wide skillet warm the olive oil over moderate heat.
  3. Using a microplane, grate the garlic clove directly into the pan. Alternatively, you can mince the garlic instead. Saute until fragrant, about 30 seconds.
  4. Add the shrimp and saute until pink and cooked though, about 5 minutes depending on size. Remove from the pan.
  5. While the shrimp is cooking, trim the ends off of the snow peas. Cut each one into thirds, on a diagonal.
  6. Add the sesame oil to the pan and saute the snow peas until crisp tender, about 1-2 minutes.
  7. Return the shrimp to the pan and add the sweet chili sauce. Cook until warmed through. Add more chili sauce if necessary.
  8. Top each plate with some chopped cashews and fresh lime wedges to taste.
  9. Serve with jasmine rice.
* If using frozen shrimp, make sure that they are defrosted before cooking. Pat dry with paper towels to remove any excess moisture.


    • Emilie says

      Hi Molly! Thanks for stopping by and for all of your kind words!!! You’re so sweet. I usually list specific tips in each post as I do not have a designated section for this. Maybe one day I will! Hope you like the stir-fry. It’s one of my faves :)

  1. says

    I can’t wait to make this! We love to make stir-frys here at home, and shrimp and snow peas are two of our favorite ingredients. Thanks for the great recipe, gorgeous photos as well!

  2. Pat says

    I just prepared this recipe, and is was awesome. I am a little mad at myself for walking past the sweet chili sauce for all these years. I never knew about it, and I could have been using it in all sorts of recipes. But, now I know about it, and will be using it often! Thank you

    • Emilie says

      Hi there! I’m so glad that you liked the recipe. You know it’s funny, I only started using sweet chili sauce when I lived in Australia where it’s pretty popular. Then I got hooked! Thanks for stopping by :)

    • Emilie says

      We love it too! What brand do you use? I’m using one from Trader Joe’s, but my favorite is Mae Ploy. Sometimes it’s hard to find though :(

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