SHRIMP - Thai Sweet Chili Shrimp Stir-Fry

By Unblond1

12/06/15 - My creation from a number of different recipes, originally created to use up the rest of some Thai Sweet Chili Vinaigrette on hand. You could vary the veg depending on what you have on hand.

Ingredients

• FOR THE SHRIMP:
• 8 ounces large shrimp, shelled and deveined, cut into chunks if necessary
• 1 tablespoon dry sherry
• pinch of kosher salt
• FOR THE STIR-FRY:
• 1 cup small broccoli florets
• 1/4 red pepper, cut into strips
• 1 large stalk of celery, sliced on the diagonal
• 1/4 onion, wedges
• 2 green onions, sliced
• 1 clove garlic, minced or sliced
• 1 teaspoon ginger root
• 1/4 to 1/2 jalapeno, thinly sliced OR
• 1/2 to 1 red or green Thai chili, seeded and thinly sliced
• 1 tablespoon coconut oil
• FOR THE SAUCE:
• 1/2 receipe of Thai Sweet Chili Vinaigrette (leftover from Thai Sweet Chili Chicken Salad)
• TO SERVE:
• 2 tablespoons chopped fresh cilantro and/or mint (Optional)
• 2 teaspoons toasted sesame seeds
• 5 tablespoons brown basmati rice cooked with
• 1 teaspoon sesame oil and chicken broth

Details

Servings 2

Preparation

Step 1

FOR THE SHRIMP:

Heat the wok over medium high (not screaming) heat until hot. Add 1/2 tablespoon of the coconut oil and the shrimp. Stir-fry the shrimp for just a minute or two, until just barely done and remove with a slotted spoon.

FOR THE STIR-FRY:

Add the remaining 1/2 tablespoon of coconut oil and stir fry the vegetables, in order from longest-cooking to fastest, until all are done, adding the garlic, ginger and extra chili just at the end, using a bit of chicken broth to moisten things up if needed.

Return the shrimp to the wok and toss for just a minute to reheat. Add the dressing, toss quickly to coat everything and remove from the heat.

TO SERVE:

Plate the rice (trying molding it in a round bowl for visuals) then add the shrimp beside it. Sprinkle everything with the fresh herbs and sesame seeds and serve.

Nutrition Facts
2 Servings

Calories 422.8
Total Fat 15.1 g
Saturated Fat 7.8 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 1.8 g
Cholesterol 172.9 mg
Sodium 699.1 mg
Potassium 562.4 mg
Total Carbohydrate 42.4 g
Dietary Fiber 4.5 g
Sugars 8.8 g
Protein 29.1 g