Try this Sweet Fire Shrimp Bowl recipe, or contribute your own.
- 1/4 tsp salt
- 1 cup broccoli florets
- 1 tbsp honey
- 1 tbsp oil
- 1/2 cup craisins
- 1 tsp apple cider vinegar
- 1 mango, peeled and diced small
- 2 tbsp diced red onion
- 2 tbsp diced red bell pepper
- 1/2 cup onion slices
- 1/2 cup red bell pepper sliced thin
- 1/2 cup green bell pepper sliced thin
- 1/2 cup celery slices
- 1/4 cup carrot matchsticks (thinly sliced carrots)
- 1 lb. frozen raw shrimp thawed and peeled
- 2 tbsp chili paste such as huy fong
- 1 tsp thai sweet chili sauce
- 1/2 cup greek plain yogurt
- 1 tbsp thai sweet chili sauce
- 1 cup uncooked rice prepared according to package directions
- green onions diced for garnish
- Carbohydrate 60.0818291660673 g
- Cholesterol 0 mg
- Fat 27.7321265131085 g
- Fiber 4.45180719896986 g
- Protein 5.18006406232805 g
- Saturated Fat 3.61546646542331 g
- Serving Size 1 1 Serving (295g)
- Sodium 125.143291598476 mg
- Sugar 55.6300219670975 g
- Trans Fat 1.56646646096247 g
- Calories 502 calories
Step-by-step
- Prepare the mango salsa by soaking the craisins in 2 cups of hot water for 20 minutes. Drain then combine the remaining salsa ingredients. Toss to coat, set aside.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat and add all the vegetables. Stir fry until the veggies are crisp tender, about 5 minutes. Transfer to a plate to keep warm.
- Add 1 tbsp oil to the wok and reduce heat to medium. Cook the shrimps for about 1 minute per side, or until just heated through. Stir in 2 tbsp chili paste and 1 tsp sweet chili sauce and give it a good stir until it's warmed throughout.
- Divide the cooked rice among serving bowls. Top with the sautéed veggies, shrimps, and a tablespoon or two of mango salsa.
- Combine the greek yogurt and 1 tbsp sweet chili sauce in a small bowl. Drizzle over the tops of the rice bowls. Garnish with sliced green onions if desired. Enjoy!
Vibrant green onions garnish bowls containing hot rice, crisp-tender vegetables, and opaque pink shrimp coated in a sharp chili glaze. The dish balances capsaicin heat from chili paste against the natural fructose in diced mango and honey. Soaking dried craisins in hot water for twenty minutes rehydrates their cellular structure, softening their texture before they join the acidic apple cider vinegar and fresh fruit. High heat stir-frying causes moisture inside the broccoli and bell peppers to vaporize rapidly, which cooks the cell walls just enough to retain a crunch while developing caramelized surface compounds. Greek yogurt mixed with sweet chili sauce provides a dairy-based fat barrier that coats the tongue, subduing the capsaicin receptor binding of the spicy chili paste. Swapping the plain yogurt for coconut milk will alter the emulsion viscosity, requiring a cornstarch slurry to achieve a comparable clinging sauce consistency. Thawed raw shrimp cook quickly in a wok set to medium heat, requiring exactly one minute per side to transition from translucent grey to firm and pink.
