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- Large shrimp (1 lb / 450g), peeled and deveined - Olive oil (3 tablespoons) - Garlic (4 cloves, minced) - Chili paste (1-2 tablespoons, adjust to spice preference) - Soy sauce (1 tablespoon) - Honey (1 teaspoon) - Green onions (2, sliced) - Bell pepper (1, red or yellow, sliced) - Cooked jasmine or brown rice (2 cups) - Salt and pepper to taste - Fresh cilantro for garnish Gather these ingredients before you start. Fresh shrimp is key for great flavor. The olive oil helps the shrimp cook well. Garlic adds a nice kick. Adjust chili paste to fit your spice level. Soy sauce and honey balance the heat with sweet and salty flavors. Green onions and bell peppers bring freshness and crunch. The rice serves as a hearty base for the dish. Cilantro adds a pop of color and taste, making your bowls look great. These ingredients are easy to find at any grocery store. Use high-quality items for the best results. First, you need to make the shrimp marinade. In a mixing bowl, combine these ingredients: - 1 lb large shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - 1-2 tablespoons chili paste (you can adjust this for spice) - 1 tablespoon soy sauce - 1 teaspoon honey - Salt and pepper to taste Mix everything well. Make sure the shrimp is coated evenly. This step adds great flavor. Next, heat a large skillet over medium-high heat. Once it’s hot, add the marinated shrimp. Cook them for about 2-3 minutes on one side. You will see them turn pink. This means they are cooking well. After 2-3 minutes, flip the shrimp over. This helps them cook evenly on both sides. Now, it’s time to add some color and crunch. Add sliced bell pepper to the skillet with the shrimp. Cook for another 2-3 minutes. You want the peppers to be tender-crisp. This adds a nice texture to your dish. Once everything is cooked, you can remove it from the heat. Enjoy the vibrant colors and wonderful smells. To ensure your shrimp are fully cooked, look for a pink color. Cook them until they curl into a C shape. This means they are done. For best results, heat your skillet over medium-high heat. This allows the shrimp to sear nicely without overcooking. Presentation matters! Serve your chili garlic shrimp in deep bowls. This keeps the rice and shrimp from spilling. Add lime wedges on the side for a fresh burst of flavor. Sprinkle extra green onions on top for a pop of color and taste. Cleaning up doesn't have to be hard. After cooking, let the skillet cool. Wipe it with a paper towel to remove excess oil. For easier cleanup, line your skillet with aluminum foil before cooking. This saves time and effort. {{image_2}} To change the spice level, you can adjust the chili paste. If you want more heat, add an extra tablespoon. For less heat, reduce to one tablespoon or even less. You can also try using sriracha or a milder hot sauce. These options give you more choices based on your taste. You can swap shrimp for other proteins like chicken or tofu. Chicken works well when cut into bite-sized pieces. Tofu can absorb the flavors well, especially if you use firm tofu. You can also mix in different vegetables. Try zucchini, snap peas, or broccoli for a fresh twist. They all add great crunch and flavor. For rice, jasmine and brown rice are both great options. Jasmine rice is soft and fragrant, while brown rice gives a nutty taste. You can also serve this dish with quinoa or cauliflower rice. Quinoa is high in protein and cauliflower rice is low in carbs. Both choices add unique flavors and textures to your bowl. To keep your chili garlic shrimp bowls fresh, store leftovers quickly. Place them in the fridge within two hours of cooking. Use airtight containers for best results. This prevents moisture loss and keeps flavors intact. I recommend glass containers as they are easy to clean and won’t absorb smells. To reheat your shrimp bowls, use a microwave or a skillet. For the microwave, place the bowl on a microwave-safe plate. Heat in short bursts of 30 seconds. Stir between bursts to heat evenly. If you prefer a skillet, add a splash of water to help steam. This keeps the shrimp tender. Avoid overcooking to prevent a rubbery texture. If you want to save shrimp bowls for later, freezing works well. First, store each component separately. Place the shrimp, rice, and veggies in airtight bags. Remove as much air as possible. For best quality, use them within three months. To thaw, move them to the fridge overnight. Reheat as mentioned above for a quick meal. To make the shrimp less spicy, adjust the chili paste. Start with one tablespoon instead of two. You can also swap chili paste for sweet chili sauce or use less garlic. Both options will help balance the heat. Always taste as you go, so you can find your perfect spice level. Yes, you can prep the shrimp and veggies ahead of time. Marinate the shrimp and store it in the fridge for up to two hours before cooking. Cooked shrimp bowls can last in the fridge for three days. Store the shrimp and rice separately to keep the rice fluffy. Pair your chili garlic shrimp bowls with a fresh salad or steamed veggies. A cucumber salad adds a nice crunch. You can also serve with lime wedges for a zesty kick. Other options include avocado slices or a side of garlic bread for extra flavor. Chili garlic shrimp bowls are both simple and packed with flavor. In this post, we covered key ingredients, from shrimp to fresh veggies. I shared easy steps to cook the shrimp just right and added tips for cleanup and serving. You can also tweak the spice level or swap proteins. Overall, this dish is a great choice for a quick meal that tastes amazing. I hope you feel inspired to try making these shrimp bowls at home! Enjoy your cooking adventure!

Chili Garlic Shrimp Bowls 15 Minutes

Spice up your dinner with these Fiery Chili Garlic Shrimp Bowls! This quick and easy recipe features juicy shrimp, aromatic garlic, and a kick of chili, all served over fluffy rice. Perfect for busy weeknights, you can whip it up in just 15 minutes! Click through for the full recipe and learn how to make this delicious dish that will tantalize your taste buds. #ChiliGarlicShrimp #ShrimpRecipes #QuickDinnerIdeas #SpicyFood
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

3 tablespoons olive oil

4 cloves garlic, minced

1-2 tablespoons chili paste (adjust for spice preference)

1 tablespoon soy sauce

1 teaspoon honey

2 green onions, sliced

1 bell pepper (red or yellow), sliced

2 cups cooked jasmine or brown rice

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

In a mixing bowl, combine the shrimp with olive oil, minced garlic, chili paste, soy sauce, honey, salt, and pepper. Toss until the shrimp are evenly coated.

    Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp and cook for about 2-3 minutes on one side until they turn pink.

      Flip the shrimp and add the sliced bell pepper to the skillet. Continue to cook for another 2-3 minutes until the shrimp are fully cooked and the peppers are tender-crisp.

        Remove from heat and stir in the sliced green onions.

          To assemble the bowls, divide the cooked rice into four bowls. Top each with the spicy shrimp and bell pepper mixture.

            Garnish with fresh cilantro and an extra drizzle of chili paste if desired.

              Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4

                - Presentation Tips: Serve the bowls with a wedge of lime on the side for an extra zing, and sprinkle additional green onions on top for a vibrant finish.