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- 1 lb large shrimp, peeled and deveined - 2 tablespoons sweet chili sauce - 2 cups cooked jasmine rice - 1 red bell pepper, thinly sliced - 1 cup baby spinach - 1 ripe avocado, sliced - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 tablespoon freshly chopped cilantro Sweet Chili Shrimp Bowls are simple yet full of flavor. The star of this dish is the large shrimp. They soak in the sweet chili sauce, soy sauce, and sesame oil. This marinade gives them a tasty kick. The jasmine rice serves as a perfect base. It is fluffy and slightly sticky, holding all the goodness. For fresh colors and crunch, add red bell pepper and baby spinach. The bell pepper adds sweetness and a lovely crunch. The spinach wilts perfectly, adding a touch of green. Lastly, the avocado gives a creamy texture. It balances out the heat from the chili sauce. Remember to top each bowl with fresh cilantro. This herb adds a burst of flavor. You can also sprinkle sesame seeds for extra crunch. Each ingredient works together to create a delicious meal. Enjoy every bite! - Marinate the shrimp: Start by placing 1 pound of peeled and deveined shrimp in a medium bowl. Pour in 2 tablespoons of sweet chili sauce, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil. Add salt and freshly cracked pepper to taste. Mix well to coat each shrimp. Let them sit for about 15 minutes. This step is key for great flavor. - Cook jasmine rice: If you haven't made the rice yet, cook 2 cups of jasmine rice according to the package instructions. Fluff the rice once it’s done and set it aside. This will be the base of your bowl. - Sauté shrimp in skillet: Heat a drizzle of oil in a large non-stick skillet over medium-high heat. Once hot, add the marinated shrimp. Cook for about 2 to 3 minutes on each side. The shrimp should turn pink and opaque when done. This quick cooking keeps them tender and juicy. - Add red bell pepper: After cooking the shrimp, toss in the thinly sliced red bell pepper. Sauté for an additional 2 minutes. This softens the pepper while keeping some crunch. It's a great color and flavor boost. - Layer shrimp and veggies on rice: Remove the skillet from heat. Stir in 1 cup of baby spinach until it wilts gently. To assemble, place a generous scoop of jasmine rice in a deep bowl. Add the shrimp, red bell pepper, and wilted spinach on top. - Garnish and serve: Top each bowl with slices of ripe avocado, some freshly chopped cilantro, and a sprinkle of sesame seeds for crunch. Serve with lime wedges on the side. Squeezing fresh lime juice adds a zesty touch that brightens the dish. Enjoy your colorful and tasty Sweet Chili Shrimp Bowls! - Ensuring perfect shrimp texture: Cook shrimp only until pink and opaque. This usually takes 2-3 minutes on each side. Overcooking can make them rubbery. Always use fresh shrimp for the best texture. - Best practices for cooking jasmine rice: Rinse rice under cold water until the water runs clear. This removes excess starch and prevents clumping. Follow package instructions closely for perfect fluffiness. Use a 1:1.5 rice-to-water ratio for best results. - Arranging ingredients for visual appeal: Start with a base of jasmine rice. Layer shrimp and veggies on top, allowing colors to shine. Use deep bowls to showcase the vibrant layers. - Garnishing ideas for added flavor: Finish with avocado slices, fresh cilantro, and sesame seeds. Add lime wedges on the side for a burst of freshness. A well-garnished bowl makes each bite more inviting. - Suggested serving sauces or mixes: Try drizzling extra sweet chili sauce over the top for added sweetness. A splash of soy sauce can deepen the savory notes. - How to adjust spiciness: For more heat, add sliced jalapeños or a dash of sriracha. If you prefer it milder, skip the spicy garnishes. Balance flavors to suit your taste. {{image_4}} You can easily change up the protein in this dish. - Chicken: Swap shrimp for chicken breast. Cut it into small pieces. Cook until no longer pink. - Tofu: Use firm tofu for a plant-based choice. Press it to remove water, then cut it into cubes. Sauté until golden. For veggies, feel free to get creative: - Broccoli: Add steamed broccoli for extra crunch. - Carrots: Use thinly sliced carrots for a sweet bite. - Zucchini: Sauté zucchini for a fresh taste. Want to spice things up? - Add Heat: Stir in some chopped fresh chili or a dash of red pepper flakes. This gives your dish a fiery kick. - Sweet Alternatives: If you prefer a sweeter touch, add honey or pineapple chunks. This will balance the heat nicely. For a complete meal, consider these ideas: - Pairing with Sides: Serve with a crisp green salad or garlic bread. This adds freshness and texture. - Drink Options: A chilled lemonade or coconut water works great. They enhance the sweet chili flavors. If you plan ahead, make this a meal prep option. - Batch Cooking: Prepare shrimp and rice in advance. Store in airtight containers. Reheat for a quick, tasty meal any day. To store leftovers, place the shrimp bowls in an airtight container. Make sure to cool them to room temperature first. This helps keep the shrimp and vegetables fresh. You can store them in the fridge for up to three days. After that, the flavor and texture may change. If you want to freeze the shrimp bowls, separate the shrimp from the rice and veggies. This keeps everything fresh. Place the shrimp in a freezer-safe bag, and squeeze out the air. You can freeze them for up to three months. When you are ready to eat, thaw the shrimp in the fridge overnight. To reheat, cook in a skillet until hot. Add the rice and veggies to warm them up too. To avoid sogginess, store the rice and shrimp separately. Use glass or plastic containers with tight lids. This keeps moisture out and preserves flavor. If you notice any extra liquid, drain it before serving. This way, your Sweet Chili Shrimp Bowls stay tasty and fresh! You can tell shrimp is cooked when it turns pink and opaque. The shrimp should curl slightly. If you see a "C" shape, it's done. Make sure not to overcook it. Overcooked shrimp will become tough and rubbery. Keep an eye on the cooking time. It usually takes 2-3 minutes on each side. Yes, you can prep this recipe ahead of time! Marinate the shrimp a few hours before cooking. Cook the jasmine rice and store it in the fridge. You can also slice the bell pepper and avocado in advance. When you’re ready to eat, just warm the shrimp and rice. This makes meal prep easy and fast! If you don’t have shrimp, try chicken or tofu. Both options work well in this dish. For chicken, cut it into small pieces and cook until fully done. For tofu, press it to remove moisture, then sauté until golden. Both will soak up the sweet chili sauce flavor nicely! This blog post covered a delicious shrimp bowl recipe with sweet chili sauce, jasmine rice, and colorful veggies. You learned how to marinate shrimp and cook jasmine rice perfectly. We shared tips for great textures, presentation, and even some creative swaps. Storage advice ensures your leftovers stay fresh and tasty. Now, you can enjoy this flavorful dish anytime. Get creative and make it your own!

Sweet Chili Shrimp Bowls

Indulge in a burst of flavors with these Sweet Chili Shrimp Bowls! This recipe features succulent shrimp marinated in sweet chili sauce, served over fluffy jasmine rice and topped with vibrant veggies and creamy avocado. Perfect for a quick weeknight dinner, this dish is both delicious and visually stunning. Ready to impress your taste buds? Click through to discover the full recipe and create this delightful meal at home!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons sweet chili sauce

1 tablespoon soy sauce

1 tablespoon sesame oil

2 cups cooked jasmine rice

1 red bell pepper, thinly sliced

1 cup baby spinach

1 ripe avocado, sliced

1 tablespoon freshly chopped cilantro

1 lime, cut into wedges

Salt and freshly cracked pepper to taste

Sesame seeds for garnish

Instructions
 

In a medium-sized bowl, combine the peeled and deveined shrimp with sweet chili sauce, soy sauce, sesame oil, salt, and pepper. Ensure each shrimp is evenly coated. Allow the shrimp to marinate for about 15 minutes, letting the flavors meld together.

    If you haven't already prepared it, cook the jasmine rice according to the package instructions until fluffy and set it aside.

      Heat a drizzle of oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the marinated shrimp to the skillet. Cook for approximately 2-3 minutes on each side, or until the shrimp are pink and opaque, indicating they are fully cooked.

        Add the sliced red bell pepper to the skillet with the shrimp and sauté for an additional 2 minutes, allowing the peppers to soften slightly while still retaining some crunch.

          Remove the skillet from heat. Gently stir in the baby spinach, allowing it to wilt in the residual heat from the shrimp and bell pepper.

            To assemble each bowl, start with a generous scoop of jasmine rice as the base. Layer the sautéed shrimp, red bell pepper, and wilted spinach on top of the rice.

              Artfully place slices of avocado over the top, sprinkle with the freshly chopped cilantro, and finish with a sprinkle of sesame seeds for an added crunch.

                Serve each bowl with lime wedges on the side, inviting diners to squeeze fresh lime juice over their creation for an extra zesty flavor.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2-3

                    - Presentation Tips: Serve in deep bowls to showcase the layered effect of ingredients. Arrange each element aesthetically for a vibrant and colorful dish. Garnish with fresh cilantro and place a lime wedge for a delightful pop of color and brightness.