Description
Delicious grilled shrimp served over jasmine rice with a sweet chili lime sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked jasmine rice
- 1 cup bell peppers, sliced (any color)
- 1 cup cucumber, diced
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sweet chili sauce
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon soy sauce
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the grill to medium-high heat. In a bowl, combine shrimp, olive oil, garlic powder, paprika, salt, and black pepper. Toss until shrimp are evenly coated.
- Thread the shrimp onto skewers for easy grilling. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Grill the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the grill and set aside.
- In a small bowl, whisk together sweet chili sauce, lime juice, lime zest, soy sauce, and crushed red pepper flakes (if using) to make the sauce.
- To assemble the bowls, divide the cooked jasmine rice among four bowls. Top with grilled shrimp, sliced bell peppers, diced cucumber, green onions, and cilantro.
- Drizzle the sweet chili lime sauce over each bowl and serve immediately.
Notes
- For a spicier kick, add diced jalapeños to the bowls or increase the amount of crushed red pepper flakes in the sauce.
- You can substitute the shrimp with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg