Spicy Shrimp Sauté
Spicy shrimp, quickly sautéed in southeast asian flavors ~ packed with flavor and perfect over jasmine rice or bahn pho rice noodles.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 2 servings
Calories: 366kcal
- 1 tablespoon red curry paste
- 2 tablespoons fish sauce (I like Red Boat)
- 2 tablespoons sambal oelek (I like Huy Fong Foods brand, out of California)
- 2 tablespoons sweet chili sauce
- 1 pound medium/large shrimp, peeled and deveined, 31-40 per pound
- 1 tablespoon light sesame oil
- ½ cup sliced scallions
- 1 tablespoon sweet soy sauce
- 1 (7 to 9-ounce) can light coconut milk
- Handful of cilantro, roughly chopped
In a medium bowl, combine curry paste, fish sauce, sambal oelek and sweet chili sauce. Add shrimp and toss to coat.
Heat a large nonstick skillet over medium high heat until hot. Add sesame oil, heat, and then add the shrimp mixture and sauté for 2 minutes.
Add scallions and cover. Cook for 3 minutes.
Stir in sweet soy sauce and coconut milk. Cook 2 to 3 minutes or until shrimp is cooked through and sauce is hot. Add cilantro and serve with jasmine rice or rice stick noodles (bahn pho).
*Adapted from Mario Batali, New York Times Food
About the spiciness of this dish, or the heat factor. I love spicy and prefer and can take the heat. Not so much that my mouth is on fire because then I can’t taste anything. I find this dish perfectly balanced, definitely packs some heat but so much flavor also.
Calories: 366kcal | Carbohydrates: 21g | Protein: 47g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 2020mg | Potassium: 720mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3795IU | Vitamin C: 7mg | Calcium: 202mg | Iron: 2mg