Sweet Chili Garlic Shrimp
With bok choy stir-fry and jasmine rice Who said healthy food doesn’t taste great? Feather weight in the calorie arena but a heavy weight in taste, this meal had my taste buds and my waistline in check! I love vegetables, so let’s start with the baby bok choy and carrots. The slightly wilted bok choy leaves mixed with the stems complimented the carrot sticks, which were tender, but not mushy, which made an excellent base for the shrimp. The jasmine rice with its fragrant and vibrant flavor kicked the trio up a notch. No doubt, the shrimp was the star of the show! The shrimp was sweet with a light peppery heat, slightly salty and a little citrusy; a flavor combination that wakes up the taste buds but goes oh so well together. If I had to describe this dish in a few words, it’s simply just yum! Oh by the way, did I mention it’s healthy too? J The one thing that I feel that could have been better was the amount of that delicious sweet chili sauce on the shrimp. The portion measurements were so in perfect (which is a good thing because I hate wasting food!) that I didn’t have any extra sauce to scrape from the pan and spread on my shrimp! It’s just a suggestion because I don’t know; it’s not like I tried or anything. J When you go grocery shopping and walk past the raw shrimp, pick up a pack and make this meal! Here’s the recipe: Sweet Chili Garlic Shrimp Recipe Summary
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Zelanda DowellHi! I'm Zelanda! I'm a wife, mother to 4 wonderful children, an author and personal chef. I love food! I love to cook it, write about it, read about it, talk about it, look at it, and most of all eat it :-). Join me in my foodie adventures and sign up for my newsletter at the top of this page! |