2019-11-01 Real Simple

Spicy sambal

shrimp stir-fry

Easy Dinner 1

ACTIVE TIME 15 MINUTES

TOTAL TIME 20 MINUTES SERVES 4

✓ Quick Cooking ✓ One Pot

2 Tbsp. low-sodium soy

sauce or tamari

1 1/2 Tbsp. hot chile paste (such

as sambal oelek) or sriracha

1 Tbsp. honey

2 limes

2 Tbsp. canola oil, divided

1 1/2 lb. peeled, deveined, tail-on

large raw shrimp

1/4 tsp. kosher salt

6 oz. snow peas (about 2

cups), trimmed

2 large carrots, peeled and

thinly sliced crosswise

3 cloves garlic, finely chopped

1 Tbsp. finely chopped fresh

ginger (from a 1-in. piece)

Cooked jasmine rice,

sesame seeds, and fresh

cilantro leaves, for serving

PLACE soy sauce, chile paste,

and honey in a small bowl.

Squeeze in 2 tablespoons juice

from 1 lime and stir to combine.

Cut remaining lime into wedges

and set aside.

HEAT 1 tablespoon oil in a large

skillet over medium-high. Add

shrimp and season with salt.

Cook, stirring occasionally,

until shrimp are opaque, 2 to

3 minutes. Transfer to a plate.

ADD remaining 1 tablespoon oil

to skillet. Add snow peas, car-

rots, garlic, and ginger and cook,

stirring constantly, until vegeta-

bles are crisp-tender, 1 to 2 min-

utes. Stir in sambal mixture and

shrimp; cook, stirring constantly,

until sauce is slightly thickened

and shrimp are heated through,

about 1 minute. Serve stir-fry

over rice with lime wedges along-

side; garnish with sesame seeds

and cilantro leaves.

PER SERVING: 263 CALORIES, 8G FAT

(1G SAT.), 274MG CHOL., 2G FIBER, 36G

PRO., 12G CARB., 746MG SOD., 8G SUGAR

FOOD STYLING BY M

ARGARET DICKEY; PROP STYLING BY CLAIRE SPOLLEN

Recipes by Paige Grandjean

132 REAL SIMPLE NOVEMBER 2019 Photographs by Caitlin Bensel

FOOD