Thai Spicy Shrimp Rice Bowl
The jumbo shrimp in this Thai Spicy Shrimp rice bowl are succulent, flavorful and spicy from being sautéed in the coconut and hot chili oils and grated garlic. The bowl also has fragrant jasmine rice and a nice mix of veggies and is topped off with a spicy peanut sauce, peanuts and dried mango.
Servings: 4 servings
Ingredients
For the Rice:
- 1 cup jasmine rice
- 1-1/2 cups water
- 1/2 teaspoon sea salt
For the Spicy Shrimp:
- 3 cloves garlic
- 1/2 lb. 8-10 large shrimp or medium size, peeled and deveined
- 1 tablespoon coconut oil
- 2 tablespoons hot chili oil
- 1/4 teaspoon salt
For the Vegetables:
- 2 carrots about 6-8-inches each scraped and sliced
- 1 long 6-inch sweet red pepper seeded and sliced or 1 large red bell pepper
- 1 bunch scallions sliced 1/2 inches
- 1 or 2 bunches gai lan leaves Chinese Broccoli
For the Condiments:
- 6-8 pieces of pickled baby corn-on-the-cob
- 1 cup store-purchased spicy peanut sauce
- 1/2 cup salted dry-roasted peanuts
- 1/2 cup sliced dried mangos
- Fresh coriander cilantro sprigs
- 1 or 2 fresh limes
Instructions
For the Rice:
- Rinse the rice in cold water until the water runs clear. In a medium saucepan with a tight-fitting lid, combine rice and 1 1/2 cups of water, and 1/2 teaspoon salt. Bring to a boil, stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork.
For the Spicy Shrimp:
- In a large skillet, heat the oils over medium heat. Add the shrimp and the garlic, stir for 3 minutes. The shrimp should be a bright pink. Watch them carefully so that they do not over cook and curl tightly. A perfectly cooked shrimp will be in the shape of a 'C" and not closed completely. Transfer them to a plate as they are cooked.
To Cook the Vegetables:
- In the same skillet, over medium heat, add the carrot slices and cook and stir for 3-4 minutes adding additional oil if necessary. Push the carrots to one-half of the skillet and add the red pepper slices and cook and stir until slightly soft, keeping the two vegetables separate, about 2-3 more minutes. Remove and set aside separately. Add the scallions and stir. Cook till just heated through. Remove and set aside. Add the gai lan and 2-3 tablespoons of water, place a lid on the skillet and steam until wilted. Remove and set aside.
To Assemble:
- Add a portion of rice to each bowl, and place an equal amount of the shrimp on top. Divide each cooked vegetable component equally and add it to the bowls. Add the pickled baby corn-on-the cob, peanut sauce, peanuts and sliced dried mango. Garnish with fresh cilantro sprigs and squeeze the lime over the entire bowl.
Notes
The nutrition values do not include the values of the spicy peanut sauce.
Nutrition
Serving: 1 | Calories: 482kcal | Protein: 16g | Fat: 16g | Cholesterol: 381mg | Sodium: 377mg | Fiber: 7g | Sugar: 14.8g
