Sweet Chili Shrimp and Rice Bowls with Candied Peanuts

Forget takeout-these sweet chili shrimp bowls are your ticket to a quick, flavor-packed dinner that comes together in just 30 minutes. Juicy shrimp, crisp bell pepper and onion are tossed in a luscious sweet chili sauce, then served over fluffy lime-scented rice. The crowning glory? Crunchy candied peanuts and a sprinkle of fresh cilantro that add texture and brightness in every bite.

This one-bowl meal is a symphony of sweet, savory and citrusy flavors, with just the right amount of heat. It’s perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. Plus, it’s easily customizable-swap in your favorite protein or add extra veggies to make it your own.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView 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. Wash and dry all produce. Halve, core and thinly slice the bell pepper into strips. Halve, peel and thinly slice the onion. Zest and quarter the lime. Finely chop the cilantro.
2. In a small pot, combine the rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, heat a large nonstick pan over medium-high heat. Add the peanuts, 2 tablespoons water and 1 teaspoon sugar. Cook, stirring often, until the water evaporates and the peanuts are coated and lightly toasted, 3-5 minutes. Transfer to a small bowl and wipe out the pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. Transfer the vegetables to a plate.
5. Add another drizzle of oil to the pan over medium-high heat. Add the shrimp; season with salt and pepper. Cook, stirring occasionally, until the shrimp are pink and cooked through, 3-4 minutes. Return the vegetables to the pan. Stir in the sweet soy glaze, sweet chili sauce and 1 tablespoon butter. Cook, stirring, until everything is well coated, 1-2 minutes.
6. Fluff the rice with a fork and stir in the remaining 1 tablespoon butter and lime zest to taste. Season with salt. Divide the rice between bowls and top with the shrimp mixture, candied peanuts and chopped cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Absolutely! This recipe works well with chicken, pork or tofu. Adjust cooking time as needed to ensure the protein is cooked through.

What can I substitute for sweet soy glaze?

You can make a quick substitute by combining equal parts soy sauce and honey or brown sugar. For a thicker glaze, simmer until slightly reduced.

How do I store leftovers?

Store the rice and shrimp mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.