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Chili Garlic Shrimp (with sides)
Who says you can’t mix and match flavours in one meal? The Asian-inspired heat from the Chili Garlic Shrimp pairs well with the Italian influence of cheesy raviolini and contrasts nicely with the heartiness of roasted beets. Let’s call it: a trip around the world! That said, if you prefer to maintain an Asian theme, consider stir-fried veggies and Jasmine rice on the side.
Servings
Ingredients
Chilli Garlic Shrimp
  • 1/4 Pound Shrimp de-egged with shell on
  • 1 Tbsp Canola oil
  • 1/2 Tsp Corn starch
  • 2 Tbsp Naked coconuts chili garlic teriyaki sauce
Side Pasta
  • 2 Cups Cheese raviollini or other mini-shaped pasta
  • 1 Tbsp olive oil
  • Salt and Pepper to taste
Roasted Beets
  • 2 Beets peeled
Servings
Ingredients
Chilli Garlic Shrimp
  • 1/4 Pound Shrimp de-egged with shell on
  • 1 Tbsp Canola oil
  • 1/2 Tsp Corn starch
  • 2 Tbsp Naked coconuts chili garlic teriyaki sauce
Side Pasta
  • 2 Cups Cheese raviollini or other mini-shaped pasta
  • 1 Tbsp olive oil
  • Salt and Pepper to taste
Roasted Beets
  • 2 Beets peeled
Instructions
  1. Tip: Prepare beets up to 2 days in advance and refrigerate until ready to serve.
Roasted Beets
  1. Preheat oven to 425°F. Line baking sheet with aluminium foil.
  2. Place peeled beets onto baking sheet and bake for about 1 hour.
  3. Remove beets from oven and cool. Chop into small cubes, about 1cm.
Chilli Garlic Shrimp
  1. Bring a medium-sized pot of water to a boil. After water has started boiling, add canola oil to a saucepan and heat up on medium heat. Quickly blanch shrimp in boiling water for 1-2 minutes.
  2. Quickly transfer blanched shrimp into saucepan. The shrimp should carry over some water from the boiling pot. Add corn starch (a sauce thickener) and sautée shrimp for 3-5 minutes.
  3. Turn stove to low heat. Add Naked Coconuts Chili Garlic Teriyaki Sauce and stir briefly. Plate and serve.
Side Pasta
  1. Bring a medium-sized pot of water to a boil. Add pasta and cook for 7-8 minutes, or until al dente.
  2. Drain immediately and transfer to a bowl. Stir in olive oil and salt & pepper. Plate and serve.

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