This is a sponsored post written by me on behalf of Tasty Bite. All opinions are 100% mine.
Chili-Garlic Shrimp with Thai Lime Rice is made in just about 10 minutes or less! Quickly seared shrimp are tossed in a bold chili-garlic sauce and served over flavorful Thai lime rice. This easy recipe is satisfying as can be!
Chili-Garlic Shrimp with Thai Lime Rice Recipe
There are times when you’ll be needed to spend a lot of time in the kitchen to prepare a meal that satisfies your urge for big flavor. Sometimes good cooking and good food takes time... But this is NOT one of those times! With this chili garlic shrimp recipe, you will have your meal on the table in 10 minutes or less, and that includes peeling the shrimp. I am not exaggerating!
OK, maybe it will take you 15 minutes if you’re a slow cook like me who tends to dilly-dally about the kitchen for no real reason other than I enjoy hanging out there. But truly, you can be sitting in front of the latest binge stream or seated across from your dear spouse after a long, hard work day with this meal. You’ll take a bite and ponder aloud… “Did this really take me only 10 minutes?”
Yes, it surely did, because we’re working with Tasty Bite.
Ingredients in Chili-Garlic Shrimp with Thai Lime Rice
- Salt and pepper
- Olive oil
- Chili-garlic sauce
- Soy sauce
- White wine vinegar
- Tasty Bite Thai Lime Rice
What is Tasty Bite?
Tasty Bite offers over 30 Indian, Asian, and rice products that have been served to tens of millions of people around the world. They have a variety of ready-made meals or flavored rices you can enjoy in moments. Tasty Bite products are easy to find.
Just look for the yellow pouch at your grocer’s International Food aisle. My grocer had a wide selection. You might have trouble choosing! Check out the Tasty Bite website to find a store near you.
Today, we’re cooking with Tasty Bite Thai Lime Rice. It is organic rice that has been gently steamed in coconut milk, ginger, lemongrass, garlic, and basil. It's very fragrant and it’s just BEGGING to be served our shrimp with garlic sauce!
How to Make this Chili-Garlic Shrimp - the Recipe Method
Peel the shrimp and season it lightly with salt and pepper. It should only take a couple minutes. If you want to save even MORE time, get yourself shrimp that’s already peeled.
Next, let’s whip up our quick sauce. In a small bowl, whisk together the chili-garlic sauce, soy sauce, vinegar and honey. Done! Like so…
See? That was easy, right? I like easy.
Heat a bit of olive oil up in a pan and add your shrimp. You only need to cook shrimp a couple minutes or so per side. The flesh turns nice and pink and offers up a pleasant snap when you bite into it. When the shrimp is done, pour in the sauce and give it a stir. Your goal is to evenly coat the shrimp. Remove the pan from the heat.
Slice the Tasty Bite Thai Lime Rice open about 2 inches at the top and microwave it on high for 90 seconds. This is great to do while the shrimp is cooking. The pouch is microwaveable, so it's super easy. You’re almost done already!
Pour the rice onto a couple plates and fluff it up with a fork. Add your shrimp over the top of the rice. I like to finish this with a few squeezes of fresh lime juice. A citrus pop adds a welcomed freshness and zing to the finished meal.
Garnish the plate with extra lime slices, sliced chilies, and chopped green onion. BOOM! You’re done! That was easy, wasn’t it? I think I broke a speed record on this recipe. Happy Dance!
Recipe Tips & Notes
- Don't over-cook your shrimp. When the tails start curling to form a "C" shape and they turn opaque in color, they're cooked! If you cook shrimp for too long, they turn out rubbery.
- Use the shells to make stock. I like to use unpeeled shrimp because I save the shells for making homemade shrimp stock. Go ahead and freeze those shells if you’d like to make a stock, or, if not, simply toss them out.
- You can use frozen shrimp. Just make sure they're thawed first! I recommend letting frozen shrimp slowly thaw in the refrigerator for about 8-12 hours prior to cooking.
Storage and Reheating
Once your shrimp and rice has fully cooled to room temperature, transfer your leftovers to an airtight food storage container. In the fridge, everything should stay fresh for about 2-3 days. Feel free to reheat in the microwave or in a pan over medium-low heat, stirring frequently until warmed through.
Thanks, Tasty Bite! Check out the Tasty Bite web site to find a store near you. Look for the yellow pouch at your grocer’s International Food aisle.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chili-Garlic Shrimp Recipe with Thai Lime Rice
- ¾ pound shrimp peeled and deveined
- Salt and pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons chili-garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 1 pouch Tasty Bite Thai Lime Rice
- Fresh sliced chilies I used Fresno peppers
- Fresh sliced limes
- Chopped green onion
- Season the shrimp with a bit of salt and pepper.
- Heat the oil in a large pan and add the shrimp. Cook about 2 minutes per side, until the shrimp is nicely pink and cooked through.
- In a small bowl, whisk together the chili-garlic sauce, soy sauce, vinegar and honey. Pour the mixture over the shrimp and stir to evenly coat the shrimp. Remove from heat.
- While the shrimp is cooking, slice the Tasty Bite Thai Lime Rice open about 2 inches at the top and microwave it on high for 90 seconds. The pouch is microwaveable.
- Distribute the rice between 2 plates and top with shrimp.
- Squeeze a bit more lime juice over the top and garnish with fresh chopped chilies and green onion.