A quick and flavorful bowl featuring juicy shrimp in a sweet chili garlic sauce served over rice with fresh vegetables.

Scale

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

2 tablespoons olive oil (30 ml)

4 cloves garlic, minced

1/3 cup sweet chili sauce (80 ml)

1 tablespoon soy sauce (15 ml)

1 teaspoon grated ginger (5 g)

1/2 teaspoon chili flakes (optional)

Salt and pepper to taste

1 cup broccoli florets (150 g)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 carrot, julienned

1 zucchini, sliced

2 cups cooked jasmine rice (400 g)

1 tablespoon sesame oil (15 ml)

Sesame seeds and green onions for garnish

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Cook jasmine rice according to package instructions and mix with sesame oil.

Heat olive oil and sauté vegetables for 5–7 minutes; set aside.

Cook shrimp in olive oil for 1–2 minutes per side.

Add garlic and ginger; cook until fragrant.

Stir in sweet chili sauce and soy sauce; simmer until thickened.

Assemble bowls with rice, vegetables, and shrimp.

Garnish with sesame seeds and green onions before serving.

Use fresh or properly thawed shrimp for best texture

Adjust spice level by modifying chili flakes

Store leftovers in the refrigerator for up to 3 days