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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.