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Shrimp Rice Bowl.

Spicy Shrimp Rice Bowl

Julia
Whip up vibrant Shrimp Rice Bowls with tender shrimp, fresh veggies, and a flavorful soy-chili sauce. A healthy, customizable meal perfect for lunch or dinner!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Servings 1 serving

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INGREDIENTS
  

For Bowls

  • 4-8 ounce jumbo shrimp, deveined, tails off, frozen and thawed
  • ¼ cup carrots, sliced thinly
  • ¼ cup sprouted beans, or similar sprouted greens
  • ¼ cup edamame, frozen and thawed
  • ½ cup pickled onions
  • ¼ cup corn
  • 1 teaspoon sesame oil, for cooking
  • 2 tablespoons cucumbers, sliced thinly
  • salt and black pepper to taste
  • 1 cup cooked rice, about ½ cups raw

For Sauce

  • 1 tablespoon soy sauce, I use low-sodium
  • 1 tablespoon sweet chili sauce, or for spicier kick - hot sauce (Sriracha, Valentina)
  • red pepper flakes
  • ½ teaspoon garlic, minced
  • ¼ teaspoon ginger, grated
  • ⅛ teaspoon red pepper flakes, optional

INSTRUCTIONS
 

  • Prep the ingredients: Chop and prep all the veggies and set them aside.
    ¼ cup carrots, ¼ cup sprouted beans, ¼ cup edamame, 2 tablespoons cucumbers, ¼ cup corn
  • Marinate the shrimp: In a small bowl, whisk together the sauce ingredients. Add just enough sauce to coat the shrimp and let it marinate for 30 minutes.
    4-8 ounce jumbo shrimp, 1 tablespoon soy sauce, 1 tablespoon sweet chili sauce, ½ teaspoon garlic, ¼ teaspoon ginger, ⅛ teaspoon red pepper flakes
  • Cook the shrimp: Heat sesame oil in a skillet over medium heat. Cook the shrimp for 1-2 minutes on each side until they turn opaque.
    1 teaspoon sesame oil
  • Make the sauce: Remove the shrimp from the skillet. In the same skillet, add the remaining sauce and simmer until it thickens.
  • Assemble: Add rice, veggies and shrimp to the bowl and top with more sauce, and red pepper flakes.
    1 cup cooked rice

NOTES

For extra sauce: If you want extra sauce for reheating leftovers, double the ingredients!

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