Coconut Chili Garlic Shrimp Bowl!
This quick and easy high protein meal comes together really fast and easy, and it is super packed with layers upon layers of flavor! Set your rice cooker, and by the time your rice is done the shrimp and snap peas are ready!
This is a great recipe to even double or triple too! It saves so well and it is absolutely delicious the next day to pack up for an amazing lunch!
I love a bowl of deliciousness like this that I can just take to the couch and eat while I watch TV.
Ingredients:
2 lbs Shrimp, peeled and deveined
4 large cloves Garlic, chopped
1 tbsp Lime Zest
2 tbsp Brown Sugar
3 tsp Momofuku Chili Crunch
Salt
¼ cup Coconut Milk
2 tbsp Canola or Grapeseed Oil, divided
5-6 oz Sugar Snap Peas, trimmed
Soy Sauce
Instructions:
Combine the shrimp, garlic, lime zest, brown sugar, chili crunch, and a pinch of salt in a bowl, and set aside.
Add 1 tbsp of the oil to a skillet over medium-high heat, then add the snap peas and a few splashes of soy sauce, cook until softened and browned, then remove them from the pan and set them aside.
In the same pan, add 1 tbsp of oil, then add the shrimp mixture, spreading to an even layer.
Allow the shrimp to cook, without tossing, to start the browning the shrimp.
After a couple of minutes, toss the shrimp, and allow to brown (untouched) on the other side.
When the shrimp is browned, but not necessarily cooked through, add the coconut milk and toss to combine.
Cook the shrimp for another minute or so until the coconut milk is incorporated.
Served the snap peas and the cooked shrimp in a bowl with cooked jasmine rice, and enjoy!
Makes 4 servings of the shrimp and snap peas.
1 serving = ¼ of the finished shrimp and snap peas, and 135g of cooked jasmine rice.
50g Protein, 2g Fiber, 503 Calories
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