Garlic Chili Shrimp Bowl
Tender shrimp tossed in a spicy garlic-chili glaze, served over fluffy jasmine rice with fresh vegetables and a drizzle of creamy sriracha mayo. Ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 cup jasmine rice
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ½ tsp chili flakes
- 2 tbsp soy sauce
- 1 whole lime
- ½ whole cucumber, sliced
- ½ whole avocado
- 3 tbsp sriracha mayo
Instructions
- 1
Bring 2 cups water to boil in a saucepan. Add rice and salt, stir, cover, and reduce heat to low.
- 2
Pat shrimp dry with paper towels. Slice cucumber into thin rounds. Cut avocado into wedges.
- 3
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 4
Add garlic and ginger, cook 30 seconds until fragrant. Do not let garlic brown.
- 5
Add shrimp in a single layer. Cook undisturbed 2 minutes until edges turn pink.
- 6
Stir shrimp, add chili flakes and soy sauce, cook 90 seconds more until shrimp curl.
- 7
Squeeze lime juice over shrimp and remove pan from heat.
- 8
Divide cooked rice between two bowls. Top each with shrimp and cooking sauce.
- 9
Arrange cucumber slices and avocado wedges on the side of each bowl.
- 10
Drizzle 1.5 tbsp sriracha mayo over the top of each bowl. Serve hot.
Tools you’ll need
- saucepan with lid
- large skillet (10-12 inches)
- two bowls
- paper towels
- knife and cutting board
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