Sweet Chili Shrimp & Coconut Rice Bowls
Sweet Chili Shrimp & Coconut Rice Bowls are a vibrant culinary escape, combining succulent shrimp glazed in a sweet chili sauce with creamy coconut rice and colorful veggies. This dish is not only a feast for the eyes but also for the palate, offering a perfect blend of sweet, savory, and zesty flavors that will leave everyone craving more.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 1 lb fresh or frozen shrimp, peeled and deveined
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 cup sweet chili sauce
- 1/4 cup green onions, chopped
- 1 cup bell peppers, sliced (mixed colors)
- Juice of 1 lime
- 1/4 cup chopped cilantro (optional)
- Salt and pepper to taste
Instructions
- Cook the Coconut Rice: Rinse jasmine rice until water runs clear. In a pot, combine rice with coconut milk and water. Bring to a boil, then reduce heat and cover until fluffy (15-20 minutes).
- Sauté the Veggies: Heat oil in a skillet over medium heat. Add sliced bell peppers; cook for about 3-4 minutes until tender.
- Cook the Shrimp: Add shrimp to the skillet with vegetables; cook until pink and opaque (3-4 minutes per side).
- Add Sweet Chili Sauce: Pour sauce over shrimp and veggies; stir gently and simmer for an additional minute.
- Assemble Bowls: Fluff cooked rice with a fork. Spoon rice into bowls, top with shrimp mixture, green onions, and cilantro. Squeeze lime juice over each bowl before serving.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 540
- Sugar: 14g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 220mg
Keywords: For a vegan option, substitute shrimp with firm tofu. To add extra flavor, incorporate pineapple chunks or jalapeños. Store leftovers in an airtight container in the fridge for up to three days.