By: Chef Laura Bonicelli
My Thai Shrimp Rice Bowl with Shrimp is a tasty, colorful dish with a crunchy slaw base and a creamy, tangy peanut sauce. Buy your ingredients at your favorite Farmers Market!
about Thai Shrimp Rice Bowl
This Thai Shrimp Rice Bowl is a one-dish meal that hits my family menu at least once a month. I love bowl recipes because they are a go-to healthy and quick lunch. We’re always trying to incorporate more fish and seafood, vegetables, and whole grains into our diet. This shrimp rice bowl recipe accommodates all of those goals. Usually, I put two bowls together for my husband and me; then, I store the remaining ingredients separately to make another two later.
putting the Thai Shrimp Rice Bowl together
The dressing for the Thai Shrimp Rice Bowl is a peanut sauce with a bit of heat from the red curry paste and grated ginger. Besides being a great dressing, it could be a dipping sauce for satays or spring rolls, so keep the recipe handy. The toasted sesame oil adds an intense sesame background flavor to the sauce that I love with the Shrimp.
I use short-grain brown rice in this Thai Shrimp Rice Bowl because of its nutty, chewy texture and whole grain goodness. I always make my brown rice ahead in my rice cooker and let it sit in “warm” mode until I’m ready to use it.
The last part of the Thai Shrimp Rice Bowl recipe goes quickly, so have your ingredients prepped and ready to go. I also assemble the cabbage mixture, get my bowls out, and toppings on hand before starting the stir-frying.
Eat well and have fun!
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Step by Step Instructions
Thai Shrimp Rice Bowl
- 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
- Place all dressing ingredients in a bowl of a food processor fitted with a metal blade. Process until smooth. Set Aside.
- Cook the rice according to the manufacturer's directions in your rice cooker or on your stove-top. Keep warm.
- 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.
- 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.
- Mix the cabbages and carrot, toss with rice wine vinegar, and divide among four bowls.
- 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.
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