Chili Crisp Shrimp Bowl
Seared shrimp tossed in chili crisp and lime, served over rice with cucumber and avocado. A bright, spicy bowl that comes together in 15 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 428
- Protein
- 28g
Ingredients
- 1.5 cups cooked white rice (or cauliflower rice)
- ¾ lb large shrimp, peeled and deveined
- 3 tbsp chili crisp (like Lao Gan Ma)
- 1 whole (juiced) lime
- 1 whole cucumber
- 1 whole avocado
Instructions
- 1
Pat shrimp dry with paper towels. Season with salt and black pepper.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Add shrimp and sear without moving for 90 seconds until the bottoms turn opaque and pink.
- 4
Flip shrimp and cook the other side 60 seconds until cooked through. Pour in chili crisp and lime juice, toss.
- 5
Slice cucumber into thin rounds. Cut avocado in half lengthwise, remove the pit, and slice.
- 6
Divide rice between bowls. Top with shrimp, cucumber, avocado, and any pan sauce from the skillet.
Tools you’ll need
- 12-inch skillet
- paper towels
- cutting board
- chef's knife
- wooden spoon
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