Description
A quick and easy 20-minute weeknight dinner featuring seared shrimp and crisp-tender veggies in a sticky sweet chili glaze, all cooked in a single skillet for minimal cleanup.
Ingredients
Scale
- 2 lbs large shrimp (fresh or frozen, thawed and patted dry)
- 1 cup sweet chili sauce (pourable variety)
- 1 large red bell pepper (diced)
- 1 medium yellow onion (diced)
- 2 cups broccoli florets (bite-sized)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 3 stalks green onions (sliced, whites and greens separated)
- 1 large lime (juiced)
- 1/4 cup fresh cilantro (chopped)
- 2 tbsp vegetable oil (or avocado oil)
- Salt and pepper (to taste)
- Jasmine rice or quinoa (for serving)
Instructions
- If using frozen shrimp, thaw under cold water and pat completely dry with paper towels. Season lightly with salt and pepper.
- Heat a large 12-inch skillet or wok over medium-high heat. Add vegetable oil and let it shimmer (about 1-2 minutes).
- Add shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside on a clean plate.
- In the same skillet, add diced onions and minced garlic. Sauté for 2 minutes until translucent.
- Add grated ginger and stir for 30 seconds.
- Add red bell peppers and broccoli florets. Stir-fry for 3-4 minutes until tender-crisp. If dry, add a splash of water and cover for 1 minute.
- Return the cooked shrimp to the skillet with the veggies. Pour in the sweet chili sauce.
- Toss gently to coat everything evenly and simmer for 2-3 minutes until the sauce thickens slightly.
- Remove from heat. Squeeze fresh lime juice over the top and sprinkle with green onion whites and cilantro.
- Serve immediately over steamed jasmine rice or quinoa.
Notes
Ensure shrimp are patted very dry to prevent steaming. Do not overcrowd the pan when searing shrimp; cook in batches if necessary. For a spicy kick, add red pepper flakes or swap half the sauce for sriracha. For a vegetarian version, substitute shrimp with firm tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 450
- Sugar: 20
- Sodium: 800
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
Keywords: shrimp recipe, one skillet dinner, sweet chili shrimp, quick weeknight meals, healthy seafood, gluten-free dinner, 20 minute meals