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Spicy Shrimp Bowls with Bok Choy and Chili Crisp

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These Spicy Shrimp Bowls combine juicy shrimp, crisp-tender bok choy, fluffy jasmine rice, and a savory chili crisp sauce. They are bold, fresh, and satisfying with plenty of spicy, garlicky flavor.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 4 baby bok choy, halved or chopped
  • 3 cups cooked jasmine rice
  • 2 tablespoons chili crisp, plus more for serving
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon neutral cooking oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon honey or brown sugar
  • 1 teaspoon rice vinegar
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame seeds
  • Salt, to taste
  • Lime wedges, for serving

Instructions

  1. Cook the jasmine rice according to the package directions and keep it warm while preparing the shrimp and bok choy.
  2. Pat the shrimp dry with paper towels and season lightly with salt.
  3. In a small bowl, stir together the chili crisp, soy sauce, sesame oil, honey or brown sugar, and rice vinegar. Set aside.
  4. Heat the neutral cooking oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque. Transfer the shrimp to a plate.
  5. Add the bok choy to the same skillet and cook for 3 to 4 minutes, stirring occasionally, until the leaves are wilted and the stems are crisp-tender.
  6. Add the garlic and ginger and cook for about 30 seconds, until fragrant.
  7. Return the shrimp to the skillet and pour in the chili crisp sauce. Toss for about 1 minute, until everything is evenly coated and heated through.
  8. Divide the warm jasmine rice among four bowls and top with the spicy shrimp and bok choy.
  9. Garnish with sliced green onions, sesame seeds, additional chili crisp, and a squeeze of fresh lime juice. Serve immediately.

Notes

  • Add bell peppers, mushrooms, shredded carrots, broccoli, snap peas, or edamame for extra vegetables.
  • For a lower-carbohydrate option, replace the jasmine rice with cauliflower rice. Brown rice, quinoa, or noodles can also be used.
  • Add extra honey or brown sugar for a sweeter sauce, or additional chili crisp for more heat.
  • Chicken, salmon, or tofu can replace the shrimp; adjust the cooking time as needed for the chosen protein.
  • For a creamy finish, drizzle the bowls with spicy mayo made from mayonnaise, lime juice, and chili sauce.
  • Frozen shrimp can be used. Thaw completely and pat very dry before cooking.
  • Store leftover shrimp, bok choy, and rice in airtight containers in the refrigerator for up to 3 days. Keep fresh garnishes and extra chili crisp separate.
  • Reheat gently in short microwave intervals or in a skillet, adding the shrimp near the end to prevent overcooking.

Nutrition

Find it online: https://thefamilycooking.com/spicy-shrimp-bowls-with-bok-choy-and-chili-crisp/