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- 1 lb large shrimp, peeled and deveined - 3 tablespoons chili crisp (store-bought or homemade) - 4 cloves garlic, minced - 2 tablespoons olive oil Large shrimp are the star of this dish. They cook quickly and add a nice bite. I love using chili crisp for its heat and crunch. It really makes the shrimp shine. Garlic adds depth to the flavor, and olive oil keeps everything moist and tasty. - 1 cup jasmine rice - 2 cups water - 1 cup snap peas, trimmed - 1 carrot, julienned Jasmine rice is light and fragrant. It pairs well with the shrimp and veggies. Cooking the rice is simple and takes just 15 minutes. Snap peas add a crisp texture, while julienned carrots bring sweetness. Together, they create a colorful bowl. - 2 green onions, sliced - Sesame seeds for garnish - Fresh cilantro leaves for garnish Green onions add a fresh crunch. Sesame seeds give a nice nutty flavor. Cilantro brings brightness and freshness. These garnishes turn a simple meal into something special. They make each bowl look and taste great. - Start by boiling 2 cups of water in a medium saucepan. - Once the water is boiling, add 1 cup of jasmine rice. - Cover the pot, reduce the heat to low, and let it simmer for 15 minutes. - After 15 minutes, check if the water is absorbed. - Fluff the rice with a fork and keep it warm. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Add 4 cloves of minced garlic. Sauté for about 1 minute. - When the garlic smells fragrant, add 1 pound of shrimp. - Season the shrimp with salt and pepper to taste. - Cook for 2-3 minutes on one side until they turn pink. - Flip the shrimp and cook for another 1-2 minutes. - Stir in 3 tablespoons of chili crisp and coat all the shrimp. - Cook for an additional minute to meld the flavors. - In the same skillet, add 1 cup of snap peas and 1 julienned carrot. - Sauté the vegetables for about 2-3 minutes. - They should look bright and slightly tender. - To serve, divide the jasmine rice among bowls. - Top each bowl with the chili crisp garlic shrimp and sautéed vegetables. - Garnish with sliced green onions, sesame seeds, and fresh cilantro leaves. To make your Minute Chili Crisp Garlic Shrimp Bowls pop with flavor, adjust the spice level with chili crisp. Start with three tablespoons and add more if you love heat. If chili crisp is too spicy for your taste, reduce it or mix in a bit of soy sauce for depth. Looking for more flavor? You can swap garlic for shallots or green garlic. Both options give a sweet, mild taste. Use fresh herbs like basil or mint for a bright twist. They’ll add freshness and make your dish more vibrant. Cooking shrimp just right is key. Shrimp cooks fast, so keep a close eye. Cook them for 2-3 minutes on one side until they turn pink. Flip them over and cook for another 1-2 minutes. Overcooking makes shrimp tough, so don’t rush! When it comes to shrimp, use fresh when you can. Fresh shrimp has a better taste and texture. If frozen is all you have, that’s okay too. Just thaw them in cold water before cooking. This keeps them juicy and tender. These bowls are perfect with side dishes. Try pairing them with a light cucumber salad or steamed broccoli. They balance the heat and add crunch. Minute Chili Crisp Garlic Shrimp Bowls are great for meal prep. Make a big batch and store them in the fridge. They stay tasty for up to three days. Perfect for quick lunches or dinners. If you're hosting, these bowls are a hit at gatherings. They look beautiful and taste amazing! {{image_2}} You can swap shrimp for other proteins. Chicken is a great choice. It adds a nice texture. Simply cut it into bite-sized pieces. Cook it in the same way as the shrimp. Tofu is a fantastic option for veggies. Use firm tofu for the best results. Press it to remove extra liquid before cooking. This gives it a better texture and flavor. Jasmine rice is tasty, but you can try other grains. Brown rice adds a nutty taste and more fiber. Quinoa is packed with protein and cooks quickly. It has a lovely, fluffy texture. Cauliflower rice is perfect for a low-carb option. It cooks fast and soaks up flavors well. Choose based on your mood or dietary needs. Adding more veggies boosts nutrition and color. Bell peppers add crunch and sweetness. You can use broccoli for a hearty bite. Spinach or kale works well for leafy greens. Zucchini is also a great choice; it cooks fast and absorbs flavors. Feel free to mix and match based on what you have. More veggies make your bowl colorful and healthy! To keep your shrimp bowls fresh, store them in airtight containers. This helps prevent spoilage and keeps flavors intact. If you have leftover shrimp, rice, or veggies, divide them into separate containers. This way, each part stays fresh longer. You can keep them in the fridge for up to three days. Remember to let everything cool before sealing the containers. When you're ready to enjoy the leftovers, reheat them carefully. Use a microwave for quick reheating. Place the shrimp and veggies on a microwave-safe plate. Cover them loosely with a damp paper towel. Heat in short bursts, about 30 seconds at a time, until warm. Stir in between to heat evenly. If you prefer, you can reheat in a skillet over medium heat. Just add a splash of water to keep the shrimp moist. Yes, you can freeze the shrimp bowls! For best results, freeze the shrimp and rice separately from the veggies. This helps them maintain their texture. Place the shrimp and rice in freezer bags, squeezing out as much air as possible. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. Chili crisp is a spicy oil that adds flavor to dishes. It blends oil, chili flakes, garlic, and spices. You can find it in many stores or make it at home. Look for brands in the Asian food aisle. If you want to make it, heat oil and add chili flakes, garlic, and onions. You can adjust the spice to your taste. To keep shrimp tender, cook them quickly. First, heat your pan to medium. Add shrimp only when the oil is hot. Cook shrimp for 2-3 minutes on one side until pink. Flip them and cook for another 1-2 minutes. Do not overcook; they should be firm, not rubbery. Always remember to season them with salt and pepper. Yes, you can prepare this recipe in advance. Cook the rice and shrimp but store them separately. Keep the shrimp and rice in airtight containers in the fridge. They will last for about 2-3 days. When ready to eat, just reheat everything together in a pan. Add fresh veggies and chili crisp for extra flavor! You can create delicious shrimp bowls by mixing fresh ingredients, rice, and veggies. We covered main ingredients like shrimp, chili crisp, garlic, and olive oil. Cooking techniques like sautéing and simmering help maximize flavor. I shared tips for customizing your bowls for personal taste and different diets. Remember, proper storage ensures flavor and freshness for leftovers. With my guidance, you can enjoy tasty shrimp bowls any time. Dive into your cooking adventure, and enjoy every bite!

Minute Chili Crisp Garlic Shrimp Bowls

Savor the bold flavors of these Minute Chili Crisp Garlic Shrimp Bowls! This quick and easy recipe features juicy shrimp sautéed in spicy chili crisp, paired with vibrant vegetables over fluffy jasmine rice. Perfect for a weeknight dinner or meal prep, this dish is ready in just 30 minutes. Discover how to create this delicious meal that will impress your family and friends. Click through to explore the full recipe and make your kitchen sizzle!
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Ingredients
  

1 lb large shrimp, peeled and deveined

3 tablespoons chili crisp (store-bought or homemade)

4 cloves garlic, minced

2 tablespoons olive oil

1 cup jasmine rice

2 cups water

1 cup snap peas, trimmed

1 carrot, julienned

2 green onions, sliced

Salt and pepper to taste

Sesame seeds for garnish

Fresh cilantro leaves for garnish

Instructions
 

Start by cooking the jasmine rice: In a medium saucepan, combine the jasmine rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15 minutes or until the rice is fluffy and the water is absorbed. Fluff with a fork and keep warm.

    While the rice is cooking, prepare the shrimp: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

      Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on one side until pink, then flip the shrimp to cook for another 1-2 minutes on the other side.

        Stir in the chili crisp, making sure that all the shrimp are well coated. Cook for an additional minute to meld the flavors.

          In the same skillet, add the snap peas and julienned carrot. Sauté for about 2-3 minutes until the vegetables are bright and slightly tender.

            To assemble the bowls: Divide the cooked jasmine rice among serving bowls. Top with the chili crisp garlic shrimp and sautéed vegetables.

              Garnish each bowl with sliced green onions, sesame seeds, and fresh cilantro leaves for an extra burst of flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4