Sweet and Spicy Shrimp
 Stir fry sweet and spicy chili shrimp with mini bell peppers.
 Serves 4
 25 minutes preparation
 10 minutes cooking
 35 minutes
259 calories, 10g fat, 16g carb, 26g protein, 630mg sodium
4.6 (2) user ratings
  • 1 lbs shrimp
  • 1 tbsp coconut oil, or olive oil
  • ½ cup red onion, chopped
  • 2 tbsp fresh ginger, peeled and grated or minced
  • 3 cloves garlic, pressed
  • 2 tbsp Soyaki, or teriyaki sauce
  • ½ cup tomato sauce
  • 1 tbsp lime juice
  • 1 tbsp Mirin (味醂), Shaoxing wine (紹興酒) or dry sherry
  • 1 tbsp Gochujang (고추장), or Sriracha
  • 1 tbsp sesame oil
  • 2 tsp olive oil
  • 1 yellow bell pepper, diced

Peel shrimp under running water, set aside to drain. Heat coconut oil in wok, add onion and ginger sauté for several minutes, add garlic. In a large skillet, sauté peppers in olive oil over medium high heat until edges are browning. Mix liquids in a small bowl or measuiring cup, add to to wok and bring to a low boil. Add shrimp, cook for 5 minutes covered, stirring several times to coat shrimp. Remove from heat, serve over rice or noodles with peppers.

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