Sweet Chili Shrimp & Rice Bar
Build your way to the perfect plate
- Shellfish
- Sesame
- Soy
- Wheat
- Eggs
- Milk
Plump shrimp are seared and coated in a sweet soy and chili glaze, then served over buttery rice with roasted zucchini and green beans. A tangy cabbage and carrot slaw adds crunch and brightness, while a creamy Sriracha-mayo firecracker sauce and crispy fried onions finish each bowl. Serve everything family style and let everyone build their own.
Ingredients
2.5 teaspoon
Rice Wine Vinegar
2 ounce
Sweet Thai Chili Sauce
10 ounce
Shrimp
(Contains: Shellfish)
8 ounce
Green Beans
1 unit
Zucchini
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
4 ounce
Red Cabbage and Carrot Mix
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Crispy Fried Onions
(Contains: Wheat)
¾ cup
Jasmine Rice
2 teaspoon
Sriracha
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Trim green beans if necessary. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
Toss zucchini on one side of a baking sheet with a drizzle of oil, a pinch of salt, and pepper.
Toss green beans on empty side of sheet with a drizzle of oil, a pinch of salt, and pepper. (For 4 servings, toss zucchini and green beans on two separate sheets.)
Roast on top rack until veggies are browned and tender, 10-12 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
While veggies roast, in a medium bowl, toss together cabbage and carrot mix, half the vinegar, 1 tsp sugar, and a pinch of salt until combined (all the vinegar and 2 tsp sugar for 4 servings). Refrigerate until ready to serve.
Rinse shrimp* under cold water, then pat dry with paper towels.
Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 4-6 minutes.
Stir in sweet soy glaze, half the chili sauce, and ¼ cup water (½ cup for 4 servings); cook until sauce has reduced and shrimp is coated, 30-60 seconds.
In a small bowl, combine mayonnaise, remaining chili sauce, and as much Sriracha as you like (we used ½ tsp; 1 tsp for 4 servings).
Fluff rice with a fork; stir in 1 tbsp butter (2 tbsp for 4 servings).
Serve rice, zucchini, green beans, slaw, shrimp, firecracker sauce, crispy fried onions, and any remaining Sriracha family style and let everyone build their own bowls. (Don’t forget to serve with any extra items you may have ordered to build out your meal!)
