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

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 2 minutes. 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.

Nutrition (per serving)

337

Calories

10g

Protein

36g

Carbs

18g

Fat

Fiber

534mg

Sodium