Chili Garlic Shrimp Stir Fry

I took some major short cuts last night. Already cooked shrimp, bag o' veggies. Sometimes you have one of those days where it's either short cuts, or nervous breakdown followed by pizza delivery guy.

However, making it easy on yourself does not equal bad meal. On the contrary. (Who says that?) I made a very tasty meal indeed. (Why am I talking like Sherlock Holmes?) The chili garlic sauce gave it wonderful heat, the cilantro lightened it up a bit and gave it a vibrant quality, and I love the crunch that peanuts and water chestnuts add to a stir fry. Buying already cooked shrimp (at the seafood counter, not frozen) means this takes no effort and very little cooking time. Perfect Monday night meal.

Chili Garlic Shrimp Stir Fry
(Serves 4)

1 lb. jumbo shrimp, cooked, tail on
1/4 cup brown sugar
1/2 cup soy sauce
2 T chili garlic sauce
1 clove garlic, minced
2 tsp freshly grated ginger
2 T olive oil
1 tsp sesame oil
1 bag stir fry vegetables (serves 4)
1 small red bell pepper, sliced
1 can sliced water chestnuts
1/4 cup peanuts, chopped
1/4 cup cilantro, chopped

In a medium-sized bowl, whisk together brown sugar, soy sauce and chili garlic sauce. Add shrimp and toss. Let marinate in fridge for 30 minutes.


Chop your veggies. Don't make fun.


In a wok or large pan, heat olive oil and sesame oil over medium heat. Add garlic and freshly grated ginger. Saute until fragrant. Add veggies and a small amount of marinade from bowl and saute for 6-8 minutes.


Add shrimp and water chestnuts and saute until shrimp is warm.


Serve over white or brown rice and sprinkle with chopped peanuts and cilantro.