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- 1 lb large shrimp, peeled and deveined - 1/2 cup Thai sweet chili sauce - 2 tablespoons soy sauce (low sodium) - 1 tablespoon lime juice - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 red bell pepper, sliced - 1 cup snap peas or snow peas - 2 green onions, chopped - 1 tablespoon sesame seeds (for garnish) - Cooked jasmine rice (for serving) Using these ingredients, you can create a dish that tastes better than takeout. Fresh shrimp gives a sweet, tender bite. The Thai sweet chili sauce adds a lovely kick. Low-sodium soy sauce brings a pleasant saltiness. The lime juice adds brightness. Minced garlic and grated ginger give depth to the flavor. Sliced red bell pepper gives crunch. Snap peas or snow peas add a fresh pop. Chopped green onions provide a nice color and bite. For garnishing, sprinkle sesame seeds over the dish. Serve it on a bed of warm jasmine rice. This meal looks stunning and tastes even better. - In a medium bowl, mix the Thai sweet chili sauce, soy sauce, lime juice, sesame oil, minced garlic, and grated ginger. Stir well until combined. - Once mixed, set the sauce aside. This will be the flavor base for our shrimp. - Heat a large skillet or wok on medium-high heat. Add a drizzle of oil to coat the pan. - Add the sliced red bell pepper and snap peas to the skillet. Stir-fry for 2 to 3 minutes until they are tender but still crisp. When done, remove the veggies from the skillet and set them aside. - In the same skillet, add the large shrimp. Cook for about 2 to 3 minutes on each side. The shrimp should turn pink and opaque when they are done. - After the shrimp are cooked, pour the prepared sauce over them. Add the sautéed vegetables back to the skillet. Stir everything to coat it well with the sauce. - Allow the mixture to cook for an additional 2 minutes. This helps heat everything through and melds the flavors. - Remove from heat. Before serving, sprinkle chopped green onions and sesame seeds on top for a nice finish. This adds color and a bit of crunch. Serve your dish over cooked jasmine rice for a complete meal. Using fresh ingredients is key. Fresh shrimp, crisp veggies, and bright herbs make a big difference. They add life and taste to your dish. To perfect the sauce, mix it gently. Blend the sweet chili sauce, soy sauce, lime juice, sesame oil, minced garlic, and grated ginger well. This ensures every bite bursts with flavor. I recommend using a large skillet or wok. A good skillet helps keep the heat even. This way, your shrimp cook nicely without burning. Control the heat carefully. Start with medium-high heat to sear the shrimp quickly. Then, lower it for the veggies. This helps keep them tender-crisp. For serving, arrange the shrimp and veggies over a bed of jasmine rice. This adds a nice touch and makes the dish pop. Garnishing is simple but effective. Sprinkle chopped green onions and sesame seeds on top. They add color and a little crunch, making your dish look great. {{image_2}} You can swap shrimp for other proteins like chicken or tofu. Both options work well and bring unique flavors. Chicken needs longer cooking time, while tofu cooks quickly. For veggies, feel free to mix and match. You might try broccoli, carrots, or bell peppers. Each adds color and crunch. Customize your dish to fit your taste. You can tweak the sauce for your taste. If you want it sweeter, add more Thai sweet chili sauce. For more heat, toss in some red pepper flakes or sriracha. To add extra flavor, think about herbs or spices. Fresh basil or cilantro can brighten the dish. A sprinkle of chili powder adds depth. Adjust the sauce to make it your own! To keep your Thai sweet chili shrimp fresh, use an airtight container. Glass or BPA-free plastic works well. Let the shrimp cool down first. This helps prevent steam buildup, keeping your leftovers tasty. The best way to reheat shrimp is in a skillet. Heat on medium-low to avoid overcooking. You can also use a microwave, but do it in short bursts. Stir often to keep the texture nice. Avoid high heat to keep the shrimp tender. You can freeze both shrimp and sauce. Place them in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. For thawing, place the shrimp in the fridge overnight. This keeps them juicy and flavorful. Yes, you can use frozen shrimp. Just make sure to thaw them before cooking. To thaw, place the shrimp in the fridge overnight. If you're short on time, put the shrimp in a bowl of cold water for about 30 minutes. Change the water every 10 minutes until they are soft. This keeps the shrimp fresh and tasty. This dish pairs well with many sides. Here are some great options: - Cooked jasmine rice - Steamed broccoli - Fried rice - Cucumber salad - Thai spring rolls These sides add color and flavor. They also balance the sweetness of the shrimp. To boost the heat, try these tips: - Add sliced red chili peppers to the skillet. - Mix in chili flakes with the sauce. - Use spicy Thai chili sauce instead of regular sweet sauce. For extra spice, jalapeños or sriracha are great choices. Adjust the amount based on your heat level preference. This dish combines shrimp with key flavors like Thai sweet chili sauce and fresh veggies. You learned simple steps to stir-fry shrimp and vegetables, making a delicious meal. Remember, fresh ingredients boost taste, and you can customize it based on your preference. Store leftovers properly and reheat carefully for a great meal later. Enjoy exploring different flavors and make this dish your own—it’s versatile and tasty!

Better Than Takeout Thai Sweet Chili Shrimp

Craving a delicious meal at home? Try this Better Than Takeout Thai Sweet Chili Shrimp recipe! Quick and easy, it features succulent shrimp tossed in a sweet and spicy sauce with vibrant veggies. Perfectly served over jasmine rice, this dish is sure to impress. Click through for step-by-step instructions and make your dinner extraordinary tonight! #ThaiShrimp #EasyRecipes #DinnerInspiration #HealthyEating
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Ingredients
  

1 lb large shrimp, peeled and deveined

1/2 cup Thai sweet chili sauce

2 tablespoons soy sauce (low sodium)

1 tablespoon lime juice

1 teaspoon sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 cup snap peas or snow peas

2 green onions, chopped

1 tablespoon sesame seeds (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

In a medium bowl, combine the Thai sweet chili sauce, soy sauce, lime juice, sesame oil, minced garlic, and grated ginger. Mix well and set aside.

    Heat a large skillet or wok over medium-high heat and add a drizzle of oil.

      Add the sliced red bell pepper and peas to the skillet and stir-fry for 2-3 minutes until they are tender-crisp. Remove the vegetables from the skillet and set aside.

        In the same skillet, add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque.

          Pour the prepared sauce over the shrimp and return the sautéed vegetables to the skillet. Stir to coat the shrimp and vegetables evenly with the sauce. Cook for an additional 2 minutes to heat through.

            Remove from heat and sprinkle with chopped green onions and sesame seeds for garnish.

              Serve over cooked jasmine rice.

                Prep Time: 10 min | Total Time: 25 min | Servings: 4