Perfect blend of sweet and spice. Love this recipe!
1 1/2 lbs. large shrimp, peeled and deveined
1 red bell pepper, cut into slices
1 small onion, cut into slices
1 lb. asparagus cut into thirds
2 Tbls. light olive oil
4 garlic cloves, diced
1/2 c. sweet chili sauce (we like Verona Valley)
5 Tbls. low sodium soy sauce (Kikkoman)
1/4 c. water
3 t. cornstarch
15 oz. can light coconut milk (see Note)
½ c. water
1½ c. Jasmine rice
1 t. salt
Rinse shrimp in cold water and pat dry.
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 large cast iron skillet on medium high heat; add the onions first and cook for 1-2 minutes, then add peppers, asparagus and garlic. Cook for 3-4 more minutes until vegetables start to softened (semi crisp).
Remove veggies to a plate or bowl.
Add another tablespoon of oil to the skillet and add shrimp; cook for 2 minutes then flip and cook another 2 minutes, or until they are pink and firm and cooked through. Remove and add to the plate or bowl with vegetables.
Add the sauce mixture into the skillet, simmer for 1-2 minutes or until sauce is thickened. Add veggies and shrimp back into the pan.
Coconut Rice: Rinse rice. In a medium saucepan add water, coconut milk, Jasmine rice and salt. Mix until combined.
Bring to a boil and then reduce heat to medium/low, cover and cook according to package directions (about 18-20 minutes). Let stand 5 minutes off burner. Fluff with a fork.
Serve shrimp stir fry over rice and enjoy!
Serves 5