I love making bowl dinners during the week because they are super fast and customize-able! Bowls can be very healthy because they’re usually loaded with veggies. Plus – I’m all for a quick meal that I don’t have to cook 3 separate dishes for!
These chili garlic shrimp bowls are on the spicy side, but I have some suggestions if you prefer a sweeter sauce. I love using this chili garlic sauce as a base sauce because it has 0 calories and literally ALL the flavor. You can find it in the Asian section of your local grocery store.
If you prefer a sweeter sauce with no spice, I would recommend all the same measurements but swapping out this chili garlic sauce for hoisin sauce or sweet chili sauce. Those can also be found in the Asian section of your grocery store.
The first thing I do for this recipe is mix together the corn and tomato salad – this is really just a mixture of tomatoes, corn, jalapeno, and red onion with fresh lime juice and fresh garlic. It tastes better after it sits in the fridge and marinates for 20-30 minutes, so I mix it together quickly and pop it in the fridge while I cook the brown rice and prepare the shrimp.
Then I start cooking the brown rice in chicken stock and mix together the sauce for my shrimp. I use raw, uncooked shrimp that have been peeled and deveined with the tail off. Personally, I use ones that have been frozen because they’re cheaper and thaw within minutes. These were a little on the small side, but feel free to use whatever size you want, fresh or frozen. Just make sure they’re raw because you don’t want to re-cook already cooked shrimp. That will make them rubbery.
Once the shrimp and rice are done, you’re ready to put together your salad. See how easy that was?! I start with spring mix or spinach. Then top with cooked shrimp, rice, half an avocado, and a big spoonful of the corn and tomato salad you made earlier.
These bowls are so delicious! The shrimp give them a spicy kick and the lime and garlic mixed with the veggies is the perfect addition. I could eat these every week and not get sick of them! Hope you love them too!
Chili Garlic Shrimp Bowls
Ingredients
- 2 ripe avocados
- 8 cups fresh spinach
- 1 cup brown rice
- 3 cups chicken stock
For the Corn & Tomato Salad:
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped red onion
- 1 cup corn, cooked
- 1 jalapeno, chopped
- juice from 1 lime
- 2 cloves garlic, pressed
For the Shrimp:
- 16 oz raw, peeled, deveined, tail off shrimp
- 1 tsp cornstarch
- 4 tbsp chili garlic sauce
- 1 tsp sesame oil
- 2 tbsp coconut sugar or brown sugar
- 1 tsp rice vinegar
Instructions
- Mix together all ingredients for the corn and tomato salad. Store in fridge until you're ready to assemble the bowl.
- Cook rice in chicken stock according to package directions.
- While the rice is cooking, combine raw shrimp and all the sauce ingredients in a large bowl and mix to combine. Pour shrimp and sauce into a non-stick skillet over medium heat. Cook for about 2 minutes each side, until the shrimp turn pink and curl up. Remove from heat.
- Assemble the bowl with a base of about 2 cups spinach, cooked rice, cooked shrimp and sauce, corn and tomato salad, and half of an avocado sliced. Serve immediately. Garnish with additional toppings if desired such as corn chips, fresh sliced radish, green onion, etc.
