Sweet Chili Shrimp Bowls

$- 1 lb large shrimp, peeled and deveined - 3 tablespoons sweet chili sauce - 1 tablespoon soy sauce - Juice of 1 lime - 2 cloves garlic, minced finely - 1 tablespoon fresh ginger, finely grated - 1 cup cooked jasmine rice - 1 cup bell peppers (red and yellow), sliced into thin strips - 1 cup sugar snap peas, strings removed and trimmed - 1 tablespoon olive oil - Fresh cilantro, chopped - Sesame seeds Start by getting a medium bowl. Add the peeled and deveined shrimp. Pour in the sweet chili sauce, soy sauce, and lime juice. Next, add the minced garlic and grated ginger. Mix well to coat all the shrimp. Let the shrimp marinate for at least 15 minutes. This step helps the shrimp soak up the yummy flavors. Grab a large skillet and heat the olive oil over medium-high heat. Once the oil is hot, toss in the sliced bell peppers and sugar snap peas. Stir-fry the veggies for about 3-4 minutes. Cook just until they are bright and tender but still crunchy. After that, take the veggies out and set them aside. Now, use the same skillet. Add the marinated shrimp and any leftover marinade. Cook the shrimp for about 2-3 minutes on each side. They should turn pink and opaque, which means they're done. Be careful not to overcook them, or they might get tough. Return the cooked bell peppers and sugar snap peas to the skillet with the shrimp. Gently toss everything together. Heat it all through for about 1-2 minutes. This helps the flavors mix nicely. For serving, take a bowl and put a scoop of jasmine rice at the bottom. Then, add a good amount of the shrimp and veggie mix on top. Make sure you distribute the shrimp and veggies evenly. To make your dish look great, sprinkle some fresh cilantro on top. Add a few sesame seeds for extra flavor and a nice look. This final touch makes your Sweet Chili Shrimp Bowl pop! To cook shrimp just right, start with fresh shrimp. Look for shrimp that smell clean and have a firm texture. When cooking, heat your skillet until it's hot, then add your marinated shrimp. Cook them for about 2-3 minutes per side. They should turn pink and opaque. Avoid overcooking, as this can make them tough. Always remove them from heat as soon as they are done. You can boost the flavor of your shrimp bowls easily. Try adding a splash of lime juice right before serving. This adds a bright taste. You can also mix in some red pepper flakes if you like heat. Fresh herbs like basil or mint can add a unique twist. Adding a sprinkle of sesame seeds gives a nice crunch and flavor. Serve your shrimp bowls over a bed of jasmine rice. This gives a great base for the dish. You can also layer in extra vegetables like carrots or broccoli for more color and nutrition. If you want a bit of freshness, add sliced cucumbers on the side. This makes the meal feel light and refreshing. Enjoy your bowl with a cold drink to enhance the flavors! {{image_4}} You can swap shrimp for chicken or tofu. Chicken thighs work well and stay juicy. Tofu gives a nice texture and is great for vegetarians. If you don't have jasmine rice, use brown rice or quinoa. Both add fiber and nutrients. You can also switch bell peppers for zucchini or carrots for a different flavor. To make this dish gluten-free, use gluten-free soy sauce. You can keep the recipe vegetarian by using tofu instead of shrimp. This way, you still have protein and flavor. For a vegan version, replace sweet chili sauce with a homemade blend of maple syrup and chili paste. While sweet chili sauce is a star, you can try other sauces too. Teriyaki sauce adds a nice sweet and salty twist. Sriracha brings heat if you like it spicy. A mix of hoisin and soy sauce gives a rich umami flavor. Feel free to experiment and find your favorite sauce! To keep your Sweet Chili Shrimp Bowls fresh, store the leftovers in an airtight container. Make sure to let the dish cool down before sealing it. This helps prevent moisture build-up, which can make the rice soggy. If stored correctly, your leftovers will last in the fridge for up to three days. You can also freeze the Sweet Chili Shrimp Bowls. For best results, separate the shrimp and rice from the veggies. Place them in freezer-safe bags or containers. Squeeze out excess air to avoid freezer burn. This way, the shrimp and rice stay fresh for up to three months. When you're ready to eat, simply thaw them in the fridge overnight. When it’s time to enjoy your leftovers, reheating is key. For best results, use the stove or microwave. If using the stove, add a splash of water in a pan over low heat. Stir until hot. If using the microwave, cover the bowl with a lid or microwave-safe wrap. Heat in short intervals, stirring in between, until everything is warmed through. This helps keep the shrimp tender and the rice fluffy. You can serve Sweet Chili Shrimp Bowls with various sides. A fresh salad pairs well. Try a crunchy cucumber salad or a simple slaw. You can also add spring rolls for a tasty touch. These add texture and flavor to your meal. Yes, you can prepare some parts ahead of time. Marinate the shrimp up to 24 hours before cooking. You can also chop the veggies and store them in the fridge. However, it's best to cook the shrimp and veggies fresh for the best taste. To change the spice level, you can add or reduce the sweet chili sauce. For more heat, include red pepper flakes or sliced jalapeños. If you prefer less spice, you can use a milder sauce or reduce the amount used. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the frozen shrimp in cold water for about 15-20 minutes. Once thawed, peel and devein if needed, then marinate as usual before cooking. I recommend using jasmine rice for this recipe. Its soft and fragrant nature complements the shrimp and veggies well. You can also use basmati or brown rice if you prefer. Just adjust the cooking times as needed for different rice types. This article covered all you need to make Sweet Chili Shrimp Bowls. We discussed the key ingredients like shrimp, veggies, and garnishes. Then, I walked you through cooking shrimp and veggies, combining flavors, and serving your dish. You also learned tips for perfect shrimp, flavor tweaks, and how to store leftovers. Remember, you can adapt the recipe to fit your diet and preferences. With these steps and insights, you can create a tasty meal that impresses every time. Enjoy your cooking!$

Indulge in a delicious Sweet Chili Shrimp Bowl that bursts with flavor! This easy recipe features juicy shrimp, colorful bell peppers, and crunchy snap peas, all tossed together in a mouthwatering sweet chili sauce. Ready in just 25 minutes, it's perfect for a quick weeknight dinner. Don't miss out on this tasty dish! Click to discover the full recipe and elevate your meal game with this vibrant bowl of goodness!

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Ingredients

1 lb large shrimp, peeled and deveined

1 cup cooked jasmine rice

1 cup bell peppers (red and yellow), sliced into thin strips

1 cup sugar snap peas, strings removed and trimmed

2 cloves garlic, minced finely

1 tablespoon fresh ginger, finely grated

3 tablespoons sweet chili sauce

1 tablespoon soy sauce

1 tablespoon olive oil

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Sesame seeds (for garnish)

Instructions

Prepare the Shrimp: In a medium bowl, combine the peeled and deveined shrimp with the sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger. Mix well to coat all the shrimp evenly and allow them to marinate for at least 15 minutes to absorb the flavors.

Cook the Vegetables: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the sliced bell peppers and sugar snap peas. Stir-fry the vegetables for about 3-4 minutes, or until they are vibrant in color and just tender, ensuring they retain a bit of crunch for texture. Remove the cooked vegetables from the skillet and set them aside.

Cook the Shrimp: In the same skillet where you cooked the vegetables, add the marinated shrimp along with any leftover marinade. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque, ensuring they are cooked through without being overdone.

Combine Ingredients: Return the sautéed bell peppers and sugar snap peas to the skillet with the cooked shrimp. Gently toss everything together until heated through, allowing the flavors to meld for about 1-2 minutes.

Serve: In each serving bowl, place a generous scoop of jasmine rice at the bottom. Top with a hearty portion of the shrimp and vegetable mixture, ensuring an even distribution of shrimp and veggies.

Garnish: Finish the dish off by sprinkling with freshly chopped cilantro and a scattering of sesame seeds to add a pop of flavor and an appealing visual touch.

Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings