Sweet Chili Shrimp

with Sautéed Vegetables & White Rice

30 MIN

2 Servings

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From the Test Kitchen

The star of this dish is the vibrant soy and sweet chili glaze we’re spooning over our shrimp as they sear in the pan, which imbues them with deliciously bright, savory flavor. To soak it all up, we’re serving them over fluffy white rice and vegetables sautéed in an aromatic duo of garlic and scallions.
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Nutrition

PER SERVING
Calories

520 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
½ cup Long Grain White Rice
4 oz Mushrooms
6 oz Carrots
2 Scallions
1 Tbsp Soy Sauce
2 cloves Garlic
3 Tbsps Sweet Chili Sauce
1 Tbsp Sesame Oil

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the soy sauce, sweet chili sauce, and 2 tablespoons of water.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots and mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked shrimp (including any glaze from the pan). Garnish with the sliced green tops of the scallions. Enjoy!