Sweet Chili Shrimp and Green Bean Bowls with Jasmine Rice

Dinner bliss is just 20 minutes away with these vibrant sweet chili shrimp and green bean bowls. Tender shrimp and crisp green beans are coated in a luscious sweet chili sauce, then topped with fresh cilantro and crunchy fried onions. Everything is served over a bed of fluffy jasmine rice for a symphony of flavors and textures.

This recipe is perfect for busy weeknights when you need a tasty, stress-free meal. The combination of sweet, savory and crunchy elements will make this a new family favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView 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

2 tablespoon (tbsp) ButterView 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, 15-18 minutes. Keep covered off the heat until ready to serve.
2. Meanwhile, wash and dry the produce. Trim the green beans if needed and cut them crosswise into 2-inch pieces. Quarter the lime. Pick the cilantro leaves from the stems and roughly chop the leaves.
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 cook until tender, about 3-4 minutes. Alternatively, microwave the green beans in a covered bowl with a splash of water for 1-2 minutes until tender. Drain any excess water.
5. Return the shrimp to the pan with the green beans. Add the sweet Thai chili sauce, sweet soy glaze, butter and sugar. Cook, stirring, until everything is well coated and heated through, about 1-2 minutes. Remove from heat and stir in a squeeze of lime juice to taste.
6. Fluff the rice with a fork and stir in 1 tablespoon of butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide the rice among bowls and top with the shrimp and green bean mixture. Sprinkle with crispy fried onions and chopped cilantro. Serve with remaining 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 use a mixture of soy sauce and a little brown sugar or honey as a substitute.

How do I store leftovers?

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