Sweet Chili Shrimp Stir Fry Meal Prep

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This actually didn’t start out as a meal prep, but the sheer quantity of leftovers I had by the end of the night necessitated a few Tupperwares in the fridge. Other than that, not much to say, so I’ll spare you the lengthy introduction and just jump right in!

This recipe makes three servings. 

Ingredients:

  • 25-30 shrimp, peeled and de-veined
  • 1 cup snow peas
  • 2 red bell peppers
  • ¼ cup sweet chili sauce
  • 2 tbsp honey
  • 2 tbsp gochujang (or sriracha)
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp light oil
  • 2 tsp soy sauce
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp lime zest (about ½ lime)
  • 1 tbsp lime juice (about ½ lime)

Directions:

  1. Slice vegetables as desired and set aside. 
  2. Add sweet chili sauce, honey, gochujang, lime zest, and lime juice to a small bowl and stir until completely combined. Set aside.
  3. Heat light oil, minced garlic, minced ginger, salt, and white pepper in a large nonstick skillet until ginger begins to sizzle.
  4. Add shrimp to hot skillet and cook until pink and plump, and most liquid has evaporated, about 7-10 minutes.
  5. Remove shrimp and set aside in a large bowl. 
  6. Add soy sauce and vegetables to still-hot pan. Cook until bright and fragrant, about 5-7 minutes.
  7. Remove vegetables and set aside with shrimp in the same large bowl.
  8. Add sauce to still-hot skillet and bring to a light boil, stirring constantly to prevent burning. Cook for about 2-3 minutes, or until sauce has entirely thickened and darkened. 
  9. Remove from heat and pour hot sauce over combined shrimp and vegetables. Stir to ensure everything is coated in the sauce. 
  10. Serve with rice and garnish with sesame seeds, chopped green onion, and additional lime juice. 

This recipe keeps well overnight and can be reheated in the microwave. Enjoy!

Sweet Chili Shrimp Stir Fry Meal Prep

Course: Main Course
Cuisine: Thai
Servings: 4 servings

Ingredients

  • 25-30 shrimp peeled and de-veined
  • 1 cup snow peas
  • 2 red bell peppers
  • ¼ cup sweet chili sauce
  • 2 tbsp honey
  • 2 tbsp gochujang/sriracha
  • 1 tbsp garlic minced
  • 1 tbsp ginger minced
  • 1 tbsp light oil
  • 2 tsp soy sauce
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp lime zest about ½ lime
  • 1 tbsp lime juice about ½ lime

Instructions

  • Slice vegetables as desired and set aside.
  • Add sweet chili sauce, honey, gochujang, lime zest, and lime juice to a small bowl and stir until completely combined. Set aside.
  • Heat light oil, minced garlic, minced ginger, salt, and white pepper in a large nonstick skillet until ginger begins to sizzle.
  • Add shrimp to hot skillet and cook until pink and plump, and most liquid has evaporated, about 7-10 minutes.
  • Remove shrimp and set aside in a large bowl.
  • Add soy sauce and vegetables to still-hot pan. Cook until bright and fragrant, about 5-7 minutes.
  • Remove vegetables and set aside with shrimp in the same large bowl.
  • Add sauce to still-hot skillet and bring to a light boil, stirring constantly to prevent burning. Cook for about 2-3 minutes, or until sauce has entirely thickened and darkened.
  • Remove from heat and pour hot sauce over combined shrimp and vegetables. Stir to ensure everything is coated in the sauce.
  • Serve with rice and garnish with sesame seeds, chopped green onion, and additional lime juice.
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