Sweet Chili Shrimp Bowl with Coconut Rice - a delicious summer recipe. This recipe is simple to make and ready in less than 30 minutes. It is naturally dairy free and pescatarian and can easily be made gluten free.
I love shrimp. For more yummy shrimp recipes try my hot honey shrimp tacos or my mediterranean shrimp orzo.
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Why you'll love this recipe
It is easy to make and ready in less than 30 minutes.
It is pescatarian, dairy free and can be made gluten free.
Thanks to the shrimp this recipe is high in protein.
Ingredients for sweet chili shrimp with peppers
- sesame oil
- peppers
- shrimp
- soy sauce
- garlic
- sriracha
- honey
- rice vinegar
- lime
- grated ginger
- jasmine rice
- coconut milk
See the recipe card for full information on ingredients and quantities.
Substitutions
- peppers - green beans would be a good sub here.
- rice vinegar - apple cider vinegar could be subbed.
- shrimp - to keep this vegetarian you could use tofu however cooking time for the tofu will be different then shrimp.
Step-by-Step Instructions
Cook coconut rice.
Mix together sweet chili sauce.
Cook peppers and then shrimp. Lastly cook everything with the sauce.
Serve and enjoy.
Storage instructions
You can store the bowl in a sealed container in your fridge for up to 2 days.
Recipe Pro-Tips
A good quality shrimp will make this recipe. I am obsessed with Costco argentine red shrimp. They are a great deal and so delicious!
I prefer cooking with raw honey as it is less processed.
Recipe FAQS
Jasmine rice has a longer grain and is fluffy and slightly sticky when cooked.
Shrimp are lower in calories but high in protein and minerals.
Other pescatarian recipes
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Sweet Chili Shrimp Bowl with Coconut Rice
Ingredients
Sweet Chili Shrimp
Ingredients
- 2 tablespoons sesame oil divided
- 2 bell peppers color of choice
- 2 servings shrimp I like wild caught
- 1 tablespoon soy sauce use tamari if gluten free
- 4 cloves garlic
- Pinch salt/pepper
Sauce
- 1-2 tablespoons sriracha
- 1-2 tablespoons honey
- 3 tablespoons soy sauce use tamari if gluten free
- ½ tablespoon rice vinegar
- Juice from ½ lime
- 1 teaspoon grated ginger
Coconut rice (optional)
- ½ cup white jasmine rice - rinsed in a colander with cold water
- ¼ cup full fat coconut milk
- ½ cup water
- Pinch salt/pepper
Optional toppings
- ½ teaspoon sesame seeds
- 2 tablespoons fresh chopped cilantro
Instructions
- Add shrimp to a bowl along with the soy sauce. Set aside and let marinate while rice is cooking. If you aren't cooking the rice let them marinate while you prep the peppers.
- Add all rice ingredients to perfect pot over high heat. Bring to a boil and then lower the heat to low. Cover and cook for 15 minutes, then remove from heat and let sit for 10 minutes. Skip this step if you don't want coconut rice.
- Whisk together your sauce and set aside.
- While rice is cooking, add half of the sesame oil to perfect pan over medium heat. Add peppers and a pinch of salt and pepper. Cook for 5-8 minutes until they are softened and cooked to your liking.
- Remove peppers from pan and add shrimp and garlic along with a pinch of salt and pepper. Cook shrimp for 90 seconds on each side.
- Add peppers back to the pan and pour sauce over. Toss everything to combine and cook for 1-2 more minutes.
- Divide out shrimp and peppers amongst two bowls, add toppings if using, serve with rice and enjoy.
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