These spicy shrimp bowls pack a punch thanks to homemade chili crisp oil, while bok choy and cauliflower rice help to keep this dish light and fresh.

This post is sponsored by 4Earth Farms. All opinions are my own.

I can always count on a stir fry to help get me through a busy week. They’re great for getting in your fill of protein and vegetables come dinner time, and they make wonderful leftovers the next day, too!

Today’s version are spicy shrimp bowls served over organic cauliflower rice from 4Earth Farms. I love switching out cauliflower rice for traditional rice now and then to lighten things up.

We’re also serving these spicy shrimp bowls with baby bok choy (also from 4Earth Farms– I’m telling you- they have some of the best veggies around!) and topping them off with chili crisp, a not-so-new but recently trending condiment that adds a spicy kick and ties the whole dish together.

What you’ll need to make Spicy Shrimp Bowls

Here’s what you’ll need to make these easy shrimp bowls:

• vegetable oil
• peeled and deveined shrimp
• salt and black pepper
• fresh garlic
• 4Earth Farms Cauliflower Rice
• 4Earth Farms Shanghai Baby Bok Choy
• scallions
• chili crisp (keep reading to learn how to make this fun Asian condiment!)

How to make chili crisp

1. Add vegetable oil, dried onion, sugar and salt to a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, about 5 minutes.
2. Add chili flakes and sesame seeds and cook for another minute. The mixture should sizzle as it cooks. Remove from heat and set aside until ready to use!

Chili crisp adds a spicy kick to so many things, from stir fries to noodle dishes to even eggs in the morning! This is a great condiment to keep on hand. It will store well in the fridge in a covered container for about 2-3 weeks.

Substitutions

• If you don’t have time to make your own chili crisp, there are lots of store bought options out there!
• Feel free to use chicken, steak or tofu instead of shrimp in these bowls.
• You can also bulk up these spicy shrimp bowls with even more veggies! Try it with Brussels sprouts, zucchini, mushrooms or bell peppers.

More stir fry style dishes to try

• Green Bean Stir Fry with Honey Sesame Sauce
• Spicy Miso Ramen Stir Fry
• Crispy Orange Tofu
• Sesame Garlic Noodles with Crispy Rice

Thanks for reading! Follow me on Facebook, Instagram, Twitter, and Pinterest!  If you make these Spicy Shrimp Bowls, share it using the hashtag #LePetitEats!

5 from 1 vote

Print

Spicy Shrimp Bowls

These spicy shrimp bowls pack a punch thanks to homemade chili crisp. Bok choy and cauliflower rice help to keep this dish light and fresh.

Prep Time 25 minutes

Cook Time 20 minutes

Servings 4

Ingredients

For the chili crisp:

• 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

For the bowls:

• 3 tablespoons vegetable oil divided
• 1 pound peeled deveined shrimp
• 1/2 teaspoon salt plus more to taste.
• 1/4 teaspoon black pepper
• 2 cloves garlic
• 12 ounces 4Earth Farms Cauliflower Rice
• 1 pound 4Earth Farms Shanghai Baby Bok Choy
• 3 scallions chopped

Instructions

1. Add the oil, onion, sugar and salt to a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, about 5 minutes.
2. Add the chili flakes and sesame seeds and cook, stirring, for another minute. The mixture should sizzle as it cooks. Remove from heat and set aside.
3. Add 1 tablespoon oil to a large nonstick skillet over medium heat. Season the shrimp with salt and pepper. When the oil is hot, add the shrimp and sauté until fully cooked, about 5-6 minutes. Stir in the garlic during the last minute of cooking. Transfer the shrimp to a bowl and cover to keep warm.
4. Add another tablespoon of oil to the same skillet. Place the bok choy halves cut side down in the skillet and cook until they are beginning to brown, about 3-4 minutes. Flip the bok choy and continue cooking for another 1-2 minutes. Remove from the skillet and set aside.
5. Add the remaining tablespoon of oil to the same skillet and reduce the heat to low. Add the cauliflower rice and cook until softened, stirring occasionally, about 5 minutes. Season to taste with salt.

6. Divide the cauliflower rice into bowls and top with the shrimp and baby bok choy halves. Spoon a desired amount of the chili crisp over the shrimp and top with scallions.