Spicy Shrimp &Amp; Cabbage Bowls with Buttery Rice

These Spicy Shrimp & Cabbage Bowls are the ultimate quick-fix dinner, ready in just 20 minutes. Juicy shrimp are stir-fried with shredded red cabbage and scallions, then tossed in a bold sauce made with hoisin, sweet Thai chili sauce and a touch of lime. The result is a perfect balance of sweet, spicy and tangy flavors.

Served over fluffy jasmine rice enriched with a pat of butter, this bowl is finished with a sprinkle of sesame seeds and fresh scallion greens. It’s a satisfying, restaurant-quality meal that comes together faster than takeout.

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Ingredients

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 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Trim and thinly slice scallions, separating whites from greens. Quarter lime.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and cook until pink and cooked through, 2-3 minutes per side. Remove shrimp from pan and set aside.
4. Add scallion whites and cabbage to the same pan; cook, stirring occasionally, until just tender, 2-3 minutes.
5. Stir in hoisin, chili sauce, sweet soy glaze and sugar until thoroughly combined. Return shrimp to pan and toss to coat. Turn off heat. Season with juice from half the lime, salt and pepper.
6. Fluff rice with a fork and stir in butter until melted. Season with salt and pepper. Divide rice between bowls and top with shrimp and cabbage mixture. Sprinkle with scallion greens and sesame seeds. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, you can substitute shrimp with chicken, pork or tofu. Adjust cooking time accordingly.

Is this dish gluten-free?

The recipe contains soy and wheat from the sweet soy glaze and hoisin sauce. Use gluten-free alternatives to make it gluten-free.

How can I make this dish less spicy?

Reduce or omit the sweet Thai chili sauce. The dish will still be flavorful from the hoisin and soy glaze.