Quick Pan Seared Sweet Chili Shrimp

Quick Pan Seared Sweet Chili Shrimp. Now In my cookbook “The Seasoned Life” I have a recipe for “Sweet Chili Shrimp Wraps” they are quickly fried and served inside butter lettuce with a jicama salad, and they are oh SO delicious! My condiments of choice are always sweet chili sauce and ketchup. There are always bottles of it stashed in my cupboards and refrigerator. This recipe is a simple pan-seared shrimp that incorporates sweet chili sauce without the frying. It’s a quick and easy recipe when you are looking to have a flavorful meal in twenty minutes or less. (That’s counting the rice cook time!) What is your favorite way to prepare shrimp? (Fried, pan seared, grilled?) Comment below!



Quick Pan Seared Sweet Chili Shrimp

Quick Pan Seared Sweet Chili Shrimp

1 Pound large shrimp, peeled and deveined.
2 Tablespoons olive oil
Salt and pepper to taste (I used about 1/4 teaspoon salt and pepper)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 tsp cayenne pepper, optional.
One shallot, minced.
1-2 cloves garlic, minced.
3 Tablespoons sweet chili sauce (I prefer Mae Ploy)
1 tablespoon soy sauce
1 tablespoon lime juice
One tablespoon brown sugar


Add spices and one tablespoon of olive oil into a large bowl and mix well until a paste is formed.

Place dry shrimp in the bowl and toss to coat. (You have to dry your shrimp after you rinse them. Shrimp tend to absorb water and will change the outcome of your dish!)

Now in a small bowl, whisk together the chili sauce, soy, lime juice, brown sugar and set aside.

Heat a large skillet over medium-high heat and add in one tablespoon of olive oil to heat. Add garlic and shallot and cook for about 1 minute before adding the shrimp to the pan and cooking for 1-2 minutes per side. Do not overcook! Remove the pan from heat and pour the sauce mixture over the shrimp and stir to coat the shrimp evenly.

Serve over jasmine rice or pasta and enjoy!


Simple Turkey Chili

Happy Friday! Heres a simple to make “Turkey Chili” that will jumpstart your weekend. This recipe is full of fresh vegetables, lean turkey and full of flavor! Can you believe that the end of winter is approaching us? Which means locking up most of our hot winter meal recipes in a box until next season. I personally could eat chili or soup year round. It’s such a comforting meal to have any time of the year.

With very little preparation you just have to smell and wait while it out as it simmers away. Ground turkey is also low in sodium and a very lean meat to cook. I add in three types of beans and some crushed tomatoes. I also like to put out toppings such as cheese, sour cream, corn chips (Don’t knock it till you try it!), and even my jalapeño cornbread croutons and everyone just serves themselves. Perfect meal to end the work week. Whats your favorite version of chili? Share in the comments below.

Xo- Ayesha

Simple Turkey Chili:

Two tablespoons olive oil
1 pound ground turkey
1 cup chicken stock
One 28-oz can crushed tomatoes
1 15-oz can kidney beans, rinsed and drained.
One 15-oz can cannellini beans, rinsed and drained.
One 15-oz can black beans, rinsed and drained
One red bell pepper, diced.
One white onion, diced.
Two garlic cloves, minced.
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 teaspoons kosher salt. (you can use more to your taste.)
1 bay leaf

For serving: (optional)

Shredded cheese (I prefer cheddar)
Sour cream
Corn chips or jalapeno cornbread croutons

Heat oil in a large pot or dutch oven over medium heat. Add bell pepper, onion, and garlic. Now season with salt and pepper and cook until softened, about 5-6 minutes. Add in the turkey and seasonings making sure to break into small pieces. Cook until no longer pink and cooked through.

Add beans, stock, and tomatoes, reduce heat to low. Allow it to simmer for about 25-30 minutes until the flavors have developed. Discard bay leaf before serving.

This dish pairs well with my Jalapeno cornbread croutons. Click the link for the recipe.


Jalapeno Cornbread Croutons

Happy Monday everyone! Today I wanted to share a basic cornbread recipe that transforms into a delicious topping for your next favorite soup, salad and more. Jalapeno cornbread croutons! I just throw a little jalapeño into the cornbread mixture a little heat. But you can omit that step if you are not a fan of it. You can even make your cornbread a couple of days ahead of time. Its then cubed and baked off until crisp croutons are created. Crispy and buttery with a touch of heat. An irresistible combination. The croutons while crisp on the outside are nice and chewy inside. I’ve used these to top Caesar salads, chowders and of course my game day chili! what do you like to eat with cornbread? Share below.



Jalapeno Cornbread Croutons

2 cups jalapeno cornbread, cubed.
2 Tablespoons butter, melted.

Preheat oven to 400 degrees.

Add croutons to a large bowl.

Drizzle with butter and toss.

On a large rimmed baking sheet evenly distribute croutons.

Bake in the oven for about 15-20 minutes or until golden brown and crispy.

Serve warm over soup, salad, or chili.

Basic Cornbread

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
One tablespoon baking powder
One teaspoon salt
1 cup milk
1/3 cup canola oil
One large egg, lightly beaten.
One tablespoon jalapeno, finely diced. (optional)

Preheat oven to 400 degrees.

In a large bowl combine all of your dry ingredients and mix well.

In a small bowl add milk, oil, egg and mix well.

Add wet mixture to dry and combine well. You can now add your jalapeño if you choose to.

Pour into a buttered pan or cast iron skillet and bake for 20-25 minutes or until pick comes out clean.