Chili-Garlic Shrimp with Thai Lime Rice - Recipe
Dinner is ready in 10 minutes or less with quickly seared shrimp tossed in a bold chili-garlic sauce, served over Thai lime rice. Easy and very satisfying!
- 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.
Calories: 734kcal | Carbohydrates: 109g | Protein: 44g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 428mg | Sodium: 3084mg | Potassium: 298mg | Fiber: 2g | Sugar: 7g | Vitamin C: 7mg | Calcium: 282mg | Iron: 4.8mg