AsianThai

Thai Shrimp Rice Bowl

Name: Thai Shrimp Rice Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1/2 cup creamy peanut butter; 3 tablespoons tamari; 3 tablespoons water; 2 tablespoons rice vinegar; 2 teaspoons toasted sesame oil; 1 tablespoon Thai red curry paste; 1 tablespoon finely grated ginger; 1 cups short-grain brown rice; 2 cups water; Kosher salt and freshly ground black pepper; 1 tablespoon canola oil; 1 red bell pepper -- stemmed (seeded, thinly sliced); 1 yellow bell pepper -- stemmed (seeded, thinly sliced); 2 cloves garlic; 1 medium scallion (cut into 1/4-inch slices); 1/2 teaspoon cayenne pepper (more or less depending on your preference for heat); 1 tablespoon canola oil; 1 pound shrimp -- peeled (deviened, tail on); Kosher salt and reshly ground black pepper; 1 scallion -- 1/4-inch slices; 1 cup finely shredded red cabbage; 1 cup finely shredded Napa cabbage; 1 cup shredded carrot; 2 tablespoons rice wine vinegar; mint, basil, cilantro; roasted peanuts for garnish

My Thai Shrimp Rice Bowl is a tasty, colorful dish with a crunchy slaw base and a creamy, tangy peanut sauce.

By Chef Laura Bonicelli

cabbagepeanut saucepeanutsslaw

Prep Time

20 min

Cook Time

25 min

Total Time

45 min

Servings

6 servings

Ingredients

dressing

1/2 cupcreamy peanut butter
3 tablespoonstamari
3 tablespoonswater
2 tablespoonsrice vinegar
2 teaspoonstoasted sesame oil
1 tablespoonThai red curry paste
1 tablespoonfinely grated ginger

rice

1 cupsshort-grain brown rice
2 cupswater

bowl

Kosher salt and freshly ground black pepper
1 tablespooncanola oil
1 red bell pepper -- stemmed (seeded, thinly sliced)
1 yellow bell pepper -- stemmed (seeded, thinly sliced)
2 clovesgarlic
1 mediumscallion (cut into 1/4-inch slices)
1/2 teaspooncayenne pepper (more or less depending on your preference for heat)
1 tablespooncanola oil
1 poundshrimp -- peeled (deviened, tail on)
Kosher salt and reshly ground black pepper
1 scallion -- 1/4-inch slices
1 cupfinely shredded red cabbage
1 cupfinely shredded Napa cabbage
1 cupshredded carrot
2 tablespoonsrice wine vinegar

toppings

mint, basil, cilantro
roasted peanuts for garnish

Nutrition Facts

Per Serving (serves 6 servings)

Calories337

Total Fat18g

Sodium534mg

Total Carbohydrates36g

Dietary Fiber4g

Sugars5g

Protein10g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

1
2
Place all dressing ingredients in a bowl of a food processor fitted with a metal blade. Process until smooth. Set Aside.
3
4
Cook the rice according to the manufacturer's directions in your rice cooker or on your stove-top. Keep warm.
5
6
Heat 1 tablespoon of oil over in a skillet over medium-high heat. Add the pepper and stir-fry for . Add in the garlic, scallion, and cayenne pepper; stir-fry for an additional minute. Remove to a medium-sized bowl.
7
Add 1 tablespoon of oil to the same skillet. Season the shrimp lightly with salt and pepper. Add the shrimp to the pan and stir-fry until cooked through; about three minutes. Remove the shrimp to a plate and cool slightly. Drain any liquid and add the shrimp to the bowl with the pepper mixture. Stir in the uncooked scallion and 3 tablespoons of the dressing to coat.
8
Mix the cabbages and carrot, toss with rice wine vinegar, and divide among four bowls.
9
Divide the rice among the bowls and top each with the shrimp and pepper mixture. Drizzle with the remaining dressing. Sprinkle with herbs and peanuts.