NUTRITION

SERVINGS

INGREDIENTS

9 oz shrimp

0.25 cup jasmine rice

0.75 tbsp Mae Ploy sweet chili sauce

0.5 tsp avocado oil

0.25 tsp toasted sesame oil

1 cup red bell pepper

1 cup snap peas

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp green onion

PREPARATION

• 1

  Pat the shrimp dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the shrimp to the skillet in a single layer and sear for 2 minutes per side until pink and opaque, then transfer to a plate.

• 4

  Lower the heat to medium and add the toasted sesame oil, sliced bell peppers, and snap peas to the same skillet.

• 5

  Sauté the vegetables for 3 to 4 minutes until they are tender-crisp and brightly colored.

• 6

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aromatics are fragrant.

• 7

  Return the shrimp to the skillet and pour the Mae Ploy sweet chili sauce over the top, tossing quickly to coat and glaze for 1 minute.

• 8

  Place the warm jasmine rice in a bowl and top with the Thai chili shrimp and vegetable mixture.

• 9

  Garnish the bowl with chopped fresh cilantro and thinly sliced green onions before serving.