Recipe

Sweet Chili Shrimp & Warm Asian Slaw

This is something I would have never considered eating in my super picky days. I decided to make this because I had some zucchini that were too small, and when I put them through the spiralizer they came out basically julienned. They were too short to use as a pasta, so I came up with this.

Yields 4 servings

  • 3 small zucchini, julienned
  • 2 carrots, julienned (I used a peeler for these)
  • 1 small red bell pepper, cut to thin 1″ pieces
  • 1 cup chopped red cabbage
  • 3 green onions, thinly sliced
  • 1/3 cup rice vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp sugar
  • 1 Tbsp lime juice
  • 1lb jumbo shrimp, cleaned and deveined
  • 1-1.5 cups sweet chili sauce

There are great chili sauces you can buy at the store, but if you want to make your own, just stir these ingredients in a small saucepan over medium heat until it thickens, about 2-3 minutes:

  • 1/2 cup water
  • 1/4 rice vinegar
  • 1/3 cup honey
  • 1 Tbsp minced garlic
  • 1 Tbsp red pepper flakes
  • 2 tsp salt
  • 1 Tbsp cornstarch (add this last, after other other ingredients have been thoroughly mixed)
    1. In a bowl or tupperware, coat the shrimp completely with the chili sauce and let it marinade, 1-2 hours.
    2. Combine zucchini, carrots, bell pepper, cabbage and green onions in a wok or large skillet. Pour the rice vinegar over the veggies and sprinkle with salt, pepper and sugar.

  1. Turn the burner on medium low and continually stir the veggies until they become slightly tender, about 2-3 minutes. Turn off the heat and add the lime juice, giving one final toss.
  2. Meanwhile, place the shrimp on skewers. Heat your grill or griddle to medium heat and cook 2-3 minutes on each side, basting with the reserved marinade. Don’t crowd the cooking surface, do this in batches if you have to. Shrimp will become pink and opaque when they are done. (If you don’t have access to a grill or griddle, you could always forget the skewers and cook these over the stove top in a skillet)

This is a really beautiful, colorful dish and fast to put together, once the vegetables are all cut. I had my shrimp marinating and my prep done and waiting for me in the fridge, so when my husband said he was on the way home, I started cooking. He walked in and dinner was ready to go!

Some people might prefer the slaw served raw and you can definitely do that. I’m a little picky (wink, wink) and I prefer the veggies to be a little more tender and warm, so consider it my spin on things.

Also these two components can obviously be paired with other things. The slaw could go with a sesame chicken or used on an Asian inspired sandwich, and the shrimp are great to bring to a BBQ or even just on top of some rice. Have fun with it and make it work for you!

{follow me on twitter & instagram: @thepickygourmet}

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