Description
A flavorful Sweet Chili Coconut Prawn & Zucchini Stir-Fry recipe perfect for quick dinners.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup sweet chili sauce
- 1/4 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes, stirring frequently, until they turn pink and opaque.
- Toss in the sliced zucchini, red bell pepper, and snap peas. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
- Pour in the sweet chili sauce, coconut milk, soy sauce, and lime juice. Stir well to combine and let it simmer for 2 minutes. Season with salt and pepper to taste.
- Remove from heat and garnish with fresh cilantro. Serve immediately with lime wedges on the side.
Notes
- For a spicier kick, add sliced jalapeños or a dash of red pepper flakes when cooking the shrimp.
- Substitute the shrimp with chicken or tofu for a different protein option, adjusting cooking times as necessary.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Sweet Chili Coconut Prawn & Zucchini Stir-Fry, shrimp stir-fry, quick dinner recipe