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dinner tonight: sweet chili shrimp stir-fry



  • 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)


  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.