Sweet Chilli Thai Shrimp Bowl

Prep 10 min

Cook 15 min

Serves 4

Ingredients

— Shrimp —

3 tbsp olive oil, divided

1 red bell pepper, sliced

1 green bell pepper, sliced

to taste salt & pepper

1 lb raw shrimp, peeled & deveined

4 cloves garlic, minced or jarlic

1/2 tsp crushed red chili flakes

— Sauce —

3 tbsp soy sauce

2 tbsp Sriracha

3 tbsp honey

1 tsp dried ginger

Optional premade sweet chilli Thai sauce (swap for homemade)

— Filling —

2 cups cooked rice

Optional seaweed snacks

— Garnish —

2 tbsp toasted sesame seeds

2 tbsp fresh parsley, minced

Directions

1 Sauté the peppers. Heat 1 tbsp olive oil in a large skillet over medium‑high. Add sliced red and green bell peppers, season with salt and pepper, and cook 3–4 minutes until slightly softened. Remove and set aside.

2 Cook the shrimp. Add remaining 2 tbsp olive oil to the skillet. Add shrimp, garlic, and chili flakes. Cook 2–3 minutes per side until shrimp turn pink and opaque.

3 Make the sauce. In a small bowl, whisk soy sauce, Sriracha, honey, and dried ginger (or use premade sweet chilli Thai sauce).

4 Combine. Return peppers to the skillet. Pour sauce over everything and toss. Simmer 2–3 minutes until glossy and slightly thickened.

5 Assemble. Spoon shrimp and peppers over warm cooked rice. Add optional seaweed snacks on the side for crunch.

6 Finish. Garnish with toasted sesame seeds and fresh parsley before serving.