Description
A delicious and quick shrimp dish, perfect for serving over rice or baked sweet potatoes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chopped white or yellow onion
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 2/3 cup beer, any flavor (substitute stock/broth for a non-alcoholic version)
- 1/4 cup sweet chili sauce (homemade or store bought)
- 1/8 teaspoon cayenne pepper
- 16 ounces (1 pound) raw shrimp, peeled, deveined, and patted dry
- 1 tablespoon fresh chopped cilantro
- 1 tablespoon lime juice
- Cooked rice or baked sweet potato, for serving
Instructions
- In a large skillet, heat the oil and butter until melted. Add onion and a big pinch of salt. Cook until soft and starting to brown, about 5-8 minutes.
- Add the garlic and cook for 1 minute.
- Stir in the tomato paste and cook for 30 seconds. Add the beer, sweet chili sauce, and cayenne. Bring to a boil. Boil for 2-3 minutes or until the sauce starts to thicken.
- Turn it down to a simmer then add the shrimp in a single layer without crowding the pan. Cook for 3-4 minutes or until pink on the bottom. Flip then cook another 3-4 minutes or until the shrimp is fully pink and cooked through.
- Stir in the cilantro and lime juice. Serve over rice or baked sweet potato.
Notes
- This dish can be adjusted by using different types of beer or broth as needed.
- For a milder flavor, reduce the cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg