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Sweet Chili Shrimp Rice Bowls - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 to 1.25 pounds large shrimp, peeled and deveined
  • Rice: 2 cups cooked jasmine or basmati rice (about 1 cup uncooked)
  • Sweet chili sauce: 1/3 to 1/2 cup, depending on heat preference
  • Soy sauce or tamari: 2 tablespoons
  • Lime: 1 lime (zest and juice)
  • Garlic: 2–3 cloves, minced
  • Ginger: 1-inch piece, grated (or 1 teaspoon ground ginger)
  • Sesame oil: 1 teaspoon (optional but recommended)
  • Neutral oil: 1–2 tablespoons for cooking (canola, avocado, or grapeseed)
  • Vegetables: 1 red bell pepper (thinly sliced), 1 small cucumber (sliced), 2–3 green onions (sliced), 1 cup shredded carrots
  • Herbs: Fresh cilantro and/or mint
  • Toppings: Toasted sesame seeds, crushed peanuts or cashews (optional), red pepper flakes (optional)
  • Salt and pepper: To season

Method
 

  1. Cook the rice: Rinse 1 cup uncooked jasmine or basmati rice until the water runs clear. Cook according to package instructions. Fluff with a fork and keep warm.
  2. Prep the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and don’t steam in the pan.
  3. Make the sauce: In a small bowl, mix sweet chili sauce, soy sauce, lime juice (and a little zest), garlic, ginger, and sesame oil. Taste and adjust—add more chili sauce for sweetness, soy for saltiness, or lime for tang.
  4. Prep the veggies and toppings: Slice bell pepper and cucumber, shred carrots, and chop herbs. Set out sesame seeds and nuts if using. Having everything ready makes assembly fast.
  5. Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon neutral oil and let it get hot until shimmering.
  6. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes until the undersides turn pink and lightly browned. Flip and cook 30–60 seconds more. Do not overcook.
  7. Sauce it up: Pour in the sauce. Toss to coat and let it bubble for 30–60 seconds until glossy and slightly thickened. Remove from heat.
  8. Assemble the bowls: Add warm rice to bowls. Top with sweet chili shrimp and spoon over extra sauce. Add bell pepper, cucumber, carrots, and green onions. Sprinkle with sesame seeds and herbs. Add crushed peanuts or cashews if you like.
  9. Finish and serve: Squeeze more lime over the top. Add a pinch of red pepper flakes for extra heat. Serve immediately.