Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 medium zucchinis, cut into half-moon shapes
- 1 red bell pepper, julienned
- 1 cup sugar snap peas, trimmed
- 2 tablespoons canola oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup sweet chili sauce
- 1/4 cup creamy coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon freshly squeezed lime juice
- Salt and freshly cracked pepper to taste
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat canola oil in a spacious skillet or wok over medium-high heat.
- Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Add shrimp to the pan and cook for 2-3 minutes, stirring frequently until pink and opaque.
- Add half-moon zucchini, julienned red bell pepper, and sugar snap peas to the skillet.
- Stir-fry the vegetables for an additional 3-4 minutes until tender yet crisp.
- Pour in sweet chili sauce, creamy coconut milk, soy sauce, and lime juice, mixing thoroughly.
- Allow the mixture to simmer gently for 2 minutes, then season with salt and pepper to taste.
- Remove from heat and sprinkle with chopped cilantro.
- Serve hot with lime wedges on the side.
Notes
- This recipe serves 4 people.
- Adjust the amount of sweet chili sauce to taste for desired sweetness.
- Feel free to add other vegetables like bell peppers or carrots.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Tropical
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg