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Sweet Chili Shrimp & Veggie Bowls - Bright, Saucy, and Ready Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined, tails optional.
  • Sweet chili sauce: 1/2 cup, the bottled kind you like best.
  • Soy sauce or tamari: 1–2 tablespoons for savory depth.
  • Lime: 1 lime for juice and optional zest.
  • Garlic: 2–3 cloves, minced.
  • Ginger: 1 tablespoon fresh, grated (or 1/2 teaspoon ground in a pinch).
  • Vegetables: 3–4 cups total, cut bite-size. Great options: bell peppers, broccoli, snap peas, carrots, zucchini, or baby bok choy.
  • Green onions: 2–3, sliced, for garnish and freshness.
  • Neutral oil: 1–2 tablespoons (canola, avocado, or grapeseed).
  • Sesame oil: 1 teaspoon for finishing (optional).
  • Red pepper flakes or sriracha: Optional, for extra heat.
  • Rice or grains: 4 cups cooked jasmine rice, brown rice, or quinoa.
  • Toasted sesame seeds or crushed peanuts: Optional, for crunch.
  • Salt and pepper: To taste.

Method
 

  1. Cook your base. Make your rice or grains first so they’re ready when the shrimp finish. Fluff and keep warm.
  2. Prep the shrimp. Pat shrimp dry with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and won’t steam.
  3. Mix the sauce. In a small bowl, combine sweet chili sauce, soy sauce, juice of half a lime, garlic, and ginger. Taste and adjust with more soy for salt or more lime for tang. For heat, add red pepper flakes or a dab of sriracha.
  4. Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. When it shimmers, it’s ready.
  5. Sear the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side, just until opaque and lightly golden. Transfer to a plate. Do not overcook—they’ll finish in the sauce.
  6. Cook the veggies. Add another splash of oil if the pan is dry. Toss in firm veggies first (broccoli, carrots), cook 2–3 minutes. Add quick-cooking veggies (peppers, snap peas, zucchini), cook 2–3 minutes more until crisp-tender.
  7. Sauce it up. Return shrimp to the pan. Pour in the sauce and toss. Let it bubble for 1–2 minutes until glossy and slightly thickened. Finish with a drizzle of sesame oil and the rest of the lime juice if desired.
  8. Assemble. Spoon rice into bowls. Top with the sweet chili shrimp and veggies. Garnish with green onions, sesame seeds, and crushed peanuts if using.
  9. Serve. Taste and add a final squeeze of lime or a splash of soy. Eat right away while everything is hot and vibrant.