Conway Chili Shrimp Recipes

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ONE-PAN SWEET CHILI SHRIMP AND VEGGIES



One-Pan Sweet Chili Shrimp and Veggies image

This one-pan shrimp and veggies recipe has everything I'm looking for in a weeknight family dinner: quick, flavorful, nutritious and all three of my kids will eat it! My oldest son loves shrimp and I thought it would work well as a sheet-pan supper. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 medium zucchini, halved and sliced
1/2 pound sliced fresh mushrooms
1 medium sweet orange pepper, julienned
3 tablespoons sweet chili sauce
1 tablespoon canola oil
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
3 green onions, chopped
1/4 cup minced fresh cilantro

Steps:

  • Preheat oven to 400°. Place shrimp, zucchini, mushrooms and orange pepper in a greased 15x10x1-in. baking pan. Combine chili sauce, oil, lime juice and soy sauce. Pour over shrimp mixture and toss to coat., Bake until shrimp turn pink and vegetables are tender, 12-15 minutes. Sprinkle with green onions and cilantro.

Nutrition Facts : Calories 199 calories, Fat 6g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 22g protein.

CHILI SHRIMP



Chili Shrimp image

Make and share this Chili Shrimp recipe from Food.com.

Provided by chia2160

Categories     Vietnamese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 inches piece ginger, peeled
3 garlic cloves, peeled and lightly crushed
2 shallots, peeled and roughly chopped
4 small fresh chili peppers, seeded and stemmed (or dried red chili flakes to taste)
3 tablespoons grapeseed oil or 3 tablespoons other neutral oil
2 tablespoons tomato paste or 1 medium tomatoes, chopped
2 tablespoons fresh lime juice
2 tablespoons nam pla (Thai fish sauce)
2 teaspoons soy sauce
1 tablespoon sugar
1 lb peeled shrimp

Steps:

  • Mince ginger, garlic, shallots and chilies in food processor.
  • Put oil in wok or large skillet and turn heat to medium-high; a minute later, add minced spices and cook, stirring constantly, for about 30 seconds.
  • Stir in tomato paste, lime juice, nam pla, soy sauce, sugar and 2 tablespoons water. Add shrimp and coat with sauce. Cook just until sauce is bubbling and shrimp turns pink, about 5 minutes.
  • Serve over rice or noodles.

Nutrition Facts : Calories 196.1, Fat 4.9, SaturatedFat 0.8, Cholesterol 220.9, Sodium 1185.3, Carbohydrate 12.2, Fiber 1.1, Sugar 7, Protein 26.1

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