Sweet chili sauce is not too sweet, spicy, or salty--great for an instant glaze on the shrimp, in marinades, or as a dipping sauce for spring rolls or chicken kebabs. Find it in the international aisle of most supermarkets. If you can't find it, sub regular chili sauce (such as Heinz), or skip the sauce and squeeze a lime wedge over top. For a vegetarian main, use cubed tofu instead of shrimp, and use vegetable stock instead of chicken stock in the bean mixture. Serve with Mango-Jalapeño Slaw.
3/4 cup unsalted chicken stock (such as Swanson)
2 (15-oz.) cans unsalted kidney beans, rinsed and drained
1 1/2 tablespoons unsalted butter
5/8 teaspoon kosher salt, divided
5/8 teaspoon freshly ground black pepper, divided
2 teaspoons olive oil
1 pound medium shrimp, peeled and deveined (about 24)
1 1/2 tablespoons sweet chili sauce (such as Mae Ploy)
1 (8.5-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1 tablespoon chopped fresh cilantro
1 ripe avocado, sliced
2 tablespoons crumbled Cotija cheese
4 lime wedges
Est. added sugars 0g
How to Make It
Bring stock and beans to a simmer in a small saucepan over medium heat. Cook 10 minutes, stirring occasionally. Remove pan from heat. Place bean mixture, butter, 3/8 teaspoon salt, and 3/8 teaspoon black pepper in the bowl of a food processor; process until smooth.
Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle shrimp with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add shrimp to pan; cook 4 minutes, stirring occasionally. Remove pan from heat. Stir in chili sauce.
Heat rice according to package directions.
Divide bean mixture and rice among 4 shallow bowls; top evenly with shrimp, cilantro, and avocado. Sprinkle with cheese. Serve with lime wedges.
I made half this recipe for 2 of us and it is very good. It is basically healthy refried beans & rice with toppings! I had to add extra broth to the beans when I pureed them because they were too dry and clumpy. I also added a little more chili sauce to the shrimp. Pretty easy and quick.
I skipped the bean paste and just used canned ranch beans. I also used long grain wild rice. Instead of mango I just used a small container of tropical fruit (drained). I also added a big spoon of sweet relish to the slaw to add moisture. I used peeled frozen shrimp and shredded Mexican cheese. It was still beautiful and delicious.
Loved it! This is a keeper. However it took me way longer than 25 min to prepare, lots of cutting & chopping, plus a lot of dishes to wash. Good weekend dish when you want to relax and cook. The home made bean mixture had a wonderful taste to it. Felt like you were eating a healthy delicious meal. However, if I were in a hurry on a weeknight I'd use the packaged brown rice as suggested and canned beans (I made the brown rice). I may try with tofu or chicken some time, but it was outstanding with the fresh wild shrimp I purchased.
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