Description
This Spicy Shrimp Bowls recipe combines perfectly sautéed shrimp with tender bok choy and flavorful cauliflower rice, topped with a homemade chili crisp for a deliciously spicy finish. Ready in 45 minutes, it’s a light, low-carb meal packed with savory, spicy, and crunchy elements.
Ingredients
Chili Crisp Sauce
- ¼ cup vegetable oil
- 2 tablespoons dried minced onion
- ½ teaspoon sugar
- ½ teaspoons kosher salt
- ¼ cup finely crushed dried small red chiles or red-pepper flakes
- 2 tablespoons white sesame seeds
Shrimp and Vegetables
- 3 tablespoons vegetable oil (divided)
- 1 pound peeled and deveined shrimp
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 2 cloves garlic, minced
- 12 ounces 4Earth Farms Cauliflower Rice
- 1 pound 4Earth Farms Shanghai Baby Bok Choy, halved
- 3 scallions, chopped
Instructions
- Make the chili crisp sauce: In a small saucepan, combine ¼ cup vegetable oil, dried minced onion, sugar, and kosher salt. Cook over medium heat, stirring occasionally, until the onion is evenly golden brown, about 5 minutes. Add the crushed red chiles and white sesame seeds, stir and cook for another minute until the mixture sizzles. Remove from heat and set aside.
- Sauté the shrimp: Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Season the shrimp with ½ teaspoon salt and ¼ teaspoon black pepper. When the oil is hot, add the shrimp and cook, stirring occasionally, until opaque and fully cooked, about 5-6 minutes. Stir in the minced garlic during the last minute. Transfer shrimp to a bowl and cover to keep warm.
- Cook the bok choy: Add another tablespoon of oil to the same skillet. Place baby bok choy halves cut side down and cook until they start browning, about 3-4 minutes. Flip and cook for another 1-2 minutes. Remove from skillet and set aside.
- Prepare the cauliflower rice: Add the remaining tablespoon of oil to the skillet, reduce heat to low, and add cauliflower rice. Cook, stirring occasionally, until softened, about 5 minutes. Season with salt to taste.
- Assemble the bowls: Divide the cooked cauliflower rice among four bowls. Top each with shrimp and baby bok choy halves. Spoon desired amount of chili crisp over the shrimp and garnish with chopped scallions.
Notes
- For more heat, adjust the amount of crushed red chiles in the chili crisp sauce.
- You can substitute the cauliflower rice with regular rice if preferred.
- Ensure shrimp is fresh or properly thawed for best texture.
- Use a nonstick skillet for easier cooking and cleaning.
- Bok choy can be replaced with other leafy greens like baby spinach or kale if desired.
