Thai Shrimp Bowl Recipe

Cook rice

Rinse jasmine rice under cold water until water runs mostly clear. Combine rinsed rice, 2 1/4 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine 1 tbsp vegetable oil, 1 tbsp lime juice, 1 tsp fish sauce, 2 cloves minced garlic, 1 tsp light brown sugar and 1/4 tsp red pepper flakes. Toss shrimp in the marinade to coat, then let rest 10–15 minutes while rice cooks.

Cook shrimp

Heat a large nonstick skillet over medium-high heat. Add the marinated shrimp (reserve marinade in the bowl). Cook 1.5–2 minutes per side until pink and opaque and edges curl, about 3–4 minutes total depending on size. If marinade is left, pour it into the skillet briefly and cook 30–45 seconds to reduce and coat the shrimp. Remove from heat, drizzle with 1/2 tsp sesame oil and sprinkle 1/4 tsp black pepper; toss gently.

Make peanut Thai sauce

In a small bowl whisk together 3 tbsp creamy peanut butter, 3 tbsp coconut milk, 1.5 tbsp soy sauce, 2 tbsp lime juice, 1 tsp fish sauce, 1 tsp brown sugar and 1 tsp sriracha. Add 2 tbsp water, a little at a time, until the sauce reaches a smooth, pourable consistency. Taste and adjust: more lime for brightness, more sriracha for heat, or more water to thin.

While shrimp cooks, prepare vegetables: thinly slice 1/2 cup cucumber, shred 1/2 cup carrot, cut 1/2 cup red bell pepper into matchsticks, slice 2 tbsp green onions and chop 2 tbsp cilantro. Arrange separately for assembling bowls.

Lightly toast 2 tbsp crushed roasted peanuts and 1 tsp sesame seeds in a small dry skillet over medium heat for 1–2 minutes, shaking frequently, until fragrant. Remove to cool. If using fried shallots, have 2 tbsp ready to sprinkle.

Divide the fluffed jasmine rice between 4 bowls (about 1/2 cup cooked rice per serving if you want lighter bowls; recipe yields about 4 medium servings). Arrange cooked shrimp over the rice. Spoon 1–2 tbsp of the peanut Thai sauce over each bowl (or serve sauce on the side). Arrange cucumber, shredded carrot, red pepper and green onions around the shrimp. Sprinkle toasted peanuts, sesame seeds and fried shallots over the top. Add cilantro and a lime wedge to each bowl. If desired, drizzle an extra 1/2 tsp sesame oil over each bowl and finish with an extra squeeze of lime.

Serve immediately while shrimp and rice are warm. Offer extra sriracha or lime on the side.