Thai Sweet Chili Shrimp
- 2 – 3 pounds extra large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 2 tablespoon shredded carrots
- 1/4 teaspoon garden seasoning (non-salted) Mrs. Dash (Optional)
- 1/3 red bell pepper, thinly sliced
- 1/3 yellow bell pepper, thinly sliced
- 1/3 green bell pepper, thinly sliced
- 1/4 medium onion thinly sliced
- 1/4 cup Olive oil
- ½ tablespoons finely grated fresh ginger
- 2 cloves garlic, minced
- 2-3 tablespoons Thai Sweet Red Chili Sauce
- ¼ red onion
- 1/2 cup water
- 1 teaspoon soy sauce (use gluten-free if needed)
- 2 scallions, green parts only, thinly sliced
- Add shrimp in a medium size-mixing bowl with salt and marinate for 20-30 minutes; toss every so often.
- Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lightly pat dry the shrimp on paper towel and add to wax paper. Add 2 tablespoons of the oil to the pan and heat until sizzling. Add half of the shrimp to the pan and stir-fry stirring continuously until just pink but not cooked through, 1-2 minutes.
- Transfer the partially cooked shrimp to a plate or Pyrex dish, then add the remaining two tablespoons of oil to the pan and heat until sizzling; add the remaining shrimp and stir-fry as follow as you did for the first portion.
- When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, onion, garlic, sweet red chili sauce and bell peppers; stir-fry for about 1 minute more. Add the water, cloves, scallions, soy sauce, and cook until the shrimp are cooked through, 1-2 minutes more. Do not overcook.
- Use a spatula to transfer the shrimp to a serving dish. Continue to cook the sauce until slightly thickened. Turn off the heat then pour over the shrimp. Serve with jasmine or white rice.
Enjoy… Until next time!