Spicy Thai Shrimp and Veggie Rice Bowls with Chili-Umami Glaze

These Spicy Thai Shrimp and Veggie Rice Bowls are a quick, colorful meal that brings together garlic-ginger rice, charred bell peppers, crunchy vegetables and succulent shrimp. The chili-umami glaze adds a sweet and spicy kick, while fresh cilantro and sesame seeds provide the perfect finishing touch.

Ready in just 20 minutes, this bowl is packed with protein and fiber, making it a satisfying and healthy dinner option. The combination of textures and flavors-from the tender rice to the crisp radishes and edamame-will keep you coming back for more.

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Ingredients

2 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

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

4 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView 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 rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Core, deseed and dice bell pepper into ¼-inch pieces. Quarter lime. Trim and thinly slice radishes into rounds. Roughly chop cilantro.
3. In a small pan (medium pan for 4 servings), heat 2 tsp oil (4 tsp for 4) over medium-high heat. Add bell pepper and season with salt; cook, stirring occasionally, until slightly charred, 2-3 minutes. Meanwhile, in a small bowl, combine umami ginger sauce, chili sauce, Sriracha, 1 TBSP water (2 TBSP for 4) and juice from half the lime; set aside. Once bell pepper is done, transfer to a large bowl. Add cabbage and carrot mix, edamame, radishes, half the cilantro, salt and pepper.
4. Fluff rice with a fork; stir in garlic-ginger scallion paste. Divide rice between bowls on one side; spoon veggies next to rice. Drizzle as much sauce over veggies as you like; top with remaining cilantro and sesame seeds. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water ratio according to package instructions.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and shrimp gently in a microwave or skillet and enjoy the veggies cold or at room temperature.

Is this recipe gluten-free?

The recipe contains soy sauce (in the umami ginger sauce) and sriracha, which may contain gluten. Check labels for gluten-free versions if needed.