Thai Shrimp Rice Bowl
My Thai Shrimp Rice Bowl is a tasty, colorful dish with a crunchy slaw base and a creamy, tangy peanut sauce.
Yield: 6
Calories: 337kcal
Materials
=====dressing=====
- 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
=====rice=====
- 1 cups short-grain brown rice
- 2 cups water
=====bowl=====
- 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
=====toppings=====
- mint, basil, cilantro
- roasted peanuts for garnish
Instructions
=====dressing=====
- Place all dressing ingredients in a bowl of a food processor fitted with a metal blade. Process until smooth. Set Aside.
=====rice=====
- Cook the rice according to the manufacturer's directions in your rice cooker or on your stove-top. Keep warm.
=====bowl=====
- 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.
Nutrition
Calories: 337kcal | Carbohydrates: 36g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 534mg | Potassium: 453mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5025IU | Vitamin C: 46mg | Calcium: 58mg | Iron: 2mg