Sweet Chili Shrimp (www.budgetbytes.com) $7.17
- 1 lb. raw shrimp
- 20 oz. can pineapple chunks
- ½ cup sweet chili sauce
- 2 Tbsp olive oil
- 1 cup white rice
Line a cookie sheet with foil and spray it with non-stick spray. Drain the pineapple chunks and spread them out on the cookie sheet. Place them on the top rack of your oven under the broiler. Keep an eye on them and remove from the oven when they have browned on the edges (about 10 minutes). This will caramelize some of the natural sugars and give the pineapple a great flavor. When they are finished broiling, set them aside.
Heat the olive oil in a skillet over medium/high heat. When the skillet is very hot (but the oil is not smoking), add the shrimp and stir-fry (just stir it around as it cooks) until the flesh is white and they have a pink blush on the outside (this will only take a few minutes). Remove the pan from the heat, stir in the pineapple letting a little bit of their juices release from the pan’s radiant heat.
Stir in the sweet chili sauce and you’re done!
I served ours over white rice.
Dan rated this meal a 3.5 stars out of 5 stars. It was good, but nothing special.