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…
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.
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.Print
dinner tonight: sweet chili shrimp stir-fry
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 3-4
- 1 lb. shrimp, cleaned and deveined
- 1 garlic clove
- 1/3 c. sweet chili sauce
- 1 1/4 c. snow peas
- 1 tbsp. olive oil
- 1/2 tsp. sesame oil
- 1/3 c. cashews, roughly chopped
- 1 lime
On the side
- 1 1/2 c. jasmine rice, uncooked (or another quick cooking variety)
- Grab a medium size pot and cook the rice according to the package instructions. Set aside.
- In a large, wide skillet warm the olive oil over moderate heat.
- Using a microplane, grate the garlic clove directly into the pan. Alternatively, you can mince the garlic instead. Saute until fragrant, about 30 seconds.
- Add the shrimp and saute until pink and cooked though, about 5 minutes depending on size. Remove from the pan.
- While the shrimp is cooking, trim the ends off of the snow peas. Cut each one into thirds, on a diagonal.
- Add the sesame oil to the pan and saute the snow peas until crisp tender, about 1-2 minutes.
- Return the shrimp to the pan and add the sweet chili sauce. Cook until warmed through. Add more chili sauce if necessary.
- Top each plate with some chopped cashews and fresh lime wedges to taste.
- 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.
All I can say is DELICIOUS!!! What a lovely photo and recipe. Perfecto!
Christie - Food Done Light says
We love chili sauce. We use it instead of ketchup. This looks like a delicious stir fry.
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 :(
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
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 :)
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!
Hi Laura! We love stir-frys too. So quick & easy! Hope you like the recipe :)
Molly @ Toffee Bits and Chocolate Chips says
Just found your blog and LOVE it! I’ve been pinning recipes like crazy! Your photography is incredible- have you done a post with tips?
ps- this recipe looks simply and delicious!
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 :)