Sweet Chili Shrimp and Green Bean Bowls with Jasmine Rice

Get ready for a quick and delicious dinner that brings sweet and savory flavors together in perfect harmony. These sweet chili shrimp and green bean bowls are ready in just 20 minutes, making them ideal for busy weeknights when you want something satisfying without spending hours in the kitchen. Tender shrimp and crisp green beans are coated in a luscious sweet chili sauce, then served over fluffy jasmine rice and topped with crunchy fried onions and fresh cilantro.

Every bite offers a delightful contrast of textures and tastes-the slight heat from the chili sauce, the sweetness from the glaze, the freshness of lime and cilantro and the satisfying crunch of fried onions. It’s a bowl that feels both comforting and exciting and it’s sure to become a regular in your dinner rotation.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, about 15-18 minutes. Keep covered off the heat until ready to serve.
2. While the rice cooks, prepare the vegetables. Wash and dry the green beans, then trim the ends and cut them crosswise into 2-inch pieces. Quarter the lime. Pick the cilantro leaves from the stems and roughly chop them.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp and season with salt and pepper. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3-4 minutes. Transfer the shrimp to a plate and set aside.
4. In the same pan, add the green beans and a splash of water. Cover and steam until tender, about 2-3 minutes. If needed, add a little more water to prevent sticking. Drain any excess liquid.
5. Return the shrimp to the pan with the green beans. Add the sweet Thai chili sauce, sweet soy glaze, butter and sugar. Stir everything together and cook for 1-2 minutes until the sauce coats the shrimp and beans evenly. Squeeze in some lime juice to taste.
6. Fluff the cooked rice with a fork and stir in the remaining butter. Season with salt and pepper. Divide the rice among bowls, top with the shrimp and green bean mixture and sprinkle with crispy fried onions and chopped cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for sweet soy glaze?

You can mix equal parts soy sauce and honey or brown sugar as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave.