*** Sweet Chili Shrimp

• 2 cups uncooked brown rice, or 4 cups cooked
• 2 lb large shrimp, peeled and deveined
• 4 tsp cornstarch
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 Tbsp vegetable oil
• 4 tsp minced garlic
• 2 tsp minced fresh ginger
• 2 shallots
• 1 red bell pepper, finely diced
• 1 cup peas, thawed if using frozen
• 1/2 cup onion, finely chopped

Sauce

• 2 Tbsp soy sauce
• 2 Tbsp honey
• 2 Tbsp cider vinegar
• 1 Tbsp chili sauce

Start rice in rice cooker if using uncooked rice.

In a large bowl, toss shrimp with the cornstarch, salt, and pepper.

Prepare the sauce: in a small bowl, stir together the soy sauce, honey, cider vinegar, and chili sauce. Set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporate on contact. Add a tablespoon of the vegetable oil and swirl to coat the bottom. 

In two batches, do the following:

Add the peas, onion, and bell pepper, garlic, ginger, and shallot and stir-fry until fragrant, 30 to 40 seconds. Toss in the shrimp and stir-fry about 2 minutes, until pink. Pour in the sauce and stir to coat the shrimp well, cooking another minute. Rinse and reheat the pan for the second batch.

Cook pre-cooked brown rice if using.

Makes 4 servings, 14 WW PointsPlus each.