Rating: 4.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light August 2016


Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

Serves 4 (serving size: about 1/2 cup beans, 1/4 cup rice, and 6 shrimp)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

464 calories; fat 15.3g; saturated fat 4.5g; mono fat 6.4g; poly fat 1.2g; protein 33g; carbohydrates 52g; fiber 21g; cholesterol 158mg; iron 3mg; sodium 581mg; calcium 206mg; sugars 2g.