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creamy spicy shrimp rice bowls - featured image

Creamy Spicy Shrimp Rice Bowls

  • Author: maria_scott
  • Total Time: 45 minutes
  • Yield: 5 servings 1x

Description

A strategic meal prep solution featuring tender shrimp and vegetables in a rich, coconut-based red curry sauce served over fragrant jasmine rice. This dish is designed to stay flavorful and tender for up to five days.

Ingredients

Scale
  • 1.5 cups jasmine rice
  • 1.75 cups water or low-sodium broth
  • 1 tablespoon oil
  • 2 tablespoons red curry paste
  • 1 can (14 oz) full-fat coconut milk
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon brown sugar
  • 1 pound large shrimp, peeled and deveined
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, sliced thinly
  • 1 teaspoon fresh ginger, minced (optional)
  • Sesame seeds for garnish
  • Fresh cilantro, chopped for garnish
  • Salt and pepper to taste

Instructions

  1. Rinse 1.5 cups of jasmine rice under cold water until clear. Combine with 1.75 cups of water or broth in a rice cooker or saucepan.
  2. If using a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 10 minutes, then fluff with a fork. Set aside to cool slightly.
  3. While rice cooks, chop broccoli into florets and slice red bell pepper into thin strips. Mince ginger if using.
  4. In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add red curry paste and cook for 1 minute until fragrant.
  5. Pour in coconut milk and stir to combine with the paste. Add soy sauce and brown sugar, stirring until sugar dissolves.
  6. Simmer the sauce for 2-3 minutes until it thickens slightly. Taste and adjust seasoning.
  7. Add broccoli and bell pepper to the sauce. Stir to coat and cook for 3-4 minutes until tender-crisp.
  8. Push veggies to the side and add shrimp to the empty space. Season with salt and pepper.
  9. Cook shrimp for 2-3 minutes per side until pink and opaque. Toss everything together to coat shrimp in sauce.
  10. Ladle rice into 5 meal prep containers. Top with shrimp and vegetable mixture. Drizzle with remaining sauce.
  11. Garnish with sesame seeds and fresh cilantro. Cool to room temperature before sealing and refrigerating.

Notes

Do not overcook shrimp; they should be curled in a ‘C’ shape. Bloom the curry paste in oil for better flavor. Cool rice completely before packing to prevent sogginess. Can be frozen for up to 3 months. Reheat in microwave with a splash of water if sauce thickens.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 475
  • Sugar: 6
  • Sodium: 600
  • Fat: 15
  • Saturated Fat: 12
  • Carbohydrates: 50
  • Fiber: 3
  • Protein: 25

Keywords: meal prep, shrimp, rice bowls, coconut curry, spicy shrimp, healthy lunch, batch cooking, gluten-free, dairy-free

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Find it online: https://foodestic.com/creamy-spicy-shrimp-rice-bowls-1-batch-5-lunches/