Description
These Chili Crisp Shrimp Bowls are not only full of incredible flavor, they come together in no time – just 15 minutes! Tender and charred shrimp are served over rice and a simple broccoli slaw with a sesame vinaigrette. And best part – there’s minimal prep work to be done. Making this meal perfect for weeknight cooking!
Ingredients
For the Shrimp:
1 lb. uncooked shrimp, peeled and deveined
1 Tbsp. coconut aminos
1 tsp. chili crisp
1/2 tsp. toasted sesame oil
For the Broccoli Slaw:
1 (12oz.) bag broccoli slaw or cabbage slaw mix
2 tsp. coconut aminos
1 tsp. toasted sesame oil
2 tsp. maple syrup
1 tsp. rice vinegar
1/2 lime, juiced
2 Tbsp. toasted sesame seeds
For the Bowls:
Microwavable brown rice, cooked according to package directions
Extra Chili Crisp (optional)
Sesame Seeds (optional)
Instructions
In a medium bowl toss the shrimp with coconut aminos, chili crisp and toasted sesame oil. Set aside while you prep the slaw.
To a small mixing container, add the coconut aminos, sesame oil, maple syrup, rice vinegar, lime and sesame seeds. Whisk to combine. In a large bowl, add broccoli slaw. Pour dressing over the slaw and toss well. Set aside.
To cook the shrimp, heat a cast iron pan over medium high heat. Remove the shrimp from the marinade (making sure to reserve leftover marinade) and add to the hot pan. Cook for 2-3 minutes per side. Before removing from pan, toss the shrimp in reserved marinade. Cooking for one more minute. Remove from pan.
To assemble, add rice to individual bowls. Top with slaw and then divide shrimp between bowls. Garnish with sesame seeds and serve with additional chili crisp. Enjoy!
Keywords: chili crisp, easy meal, weeknight meal, shrimp, broccoli slaw, sesame, fast meal