Description
This delightful sweet chili mango shrimp bowl brings a perfect harmony of sweet, spicy, and savory flavors to your dinner table. It’s quick to prepare and incredibly satisfying.
Ingredients
Scale
- 1 lb large raw shrimp, peeled and deveined
- 2 tbsp olive or neutral oil, divided
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup sweet chili sauce, divided
- 1 cup jasmine rice, cooked according to package directions
- 1 red bell pepper, diced
- 1 cup snap peas, halved
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated or minced
- 1 ripe mango, peeled and diced
- 1 tbsp fresh lime juice
- 2 scallions, sliced, for garnish
- 2 tbsp fresh cilantro, chopped, for garnish
- 1 tbsp toasted sesame seeds, for garnish
Instructions
- Cook rice according to package directions; set aside.
- Pat shrimp very dry. Toss with 1 tbsp oil, salt, pepper, and 1 tbsp sweet chili sauce.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add shrimp and cook 1-2 minutes per side until pink and opaque. Remove and set aside.
- Add garlic and ginger to the pan; stir-fry 30 seconds until fragrant. Add bell pepper and snap peas; stir-fry 2-3 minutes until crisp-tender.
- Return shrimp to the pan. Add remaining sweet chili sauce and diced mango. Toss to combine. Stir in lime juice and cook 1 minute.
- Serve immediately over cooked rice, garnished with scallions, cilantro, and sesame seeds.
- Prep Time: 15 mins
- Cook Time: 15 mins