Sweet Chili Shrimp Bowl
Tender pan-seared ginger shrimp simmer in a bowl of zoodles and edamame in the most flavorful coconut ginger chili broth in this sweet chili shrimp bowl recipe.
This recipe is inspired by a recent visit to a T-Street Roadhouse in Belmar. It’s one of my favorite local restaurants and during my last visit I ordered this ‘Paleo Shrimp Bowl” and it was absolutely heavenly.
Take advantage of the hot sale on Waterfront BISTRO shrimp at Safeway to make this recipe at home.
This recipe is my attempt at recreating that bowl at home. It’s possible that the chefs at T-Street make their own chili sauce, and while that is not above me, I opted to use the new Signature SELECT Sweet Chili Sauce from Safeway since I had it on hand.
Because I used a prepared sauce in the recipe, I won’t call it a paleo bowl – but it really is simple to make and absolutely delicious!
It’s healthy, gluten-free, and full of flavor.
What is Sweet Chili Sauce?
Sometimes also referred to as Thai Sweet Chili Sauce or Asian Sweet Chili Sauce, it’s a simultaneously sweet, savory, tangy, and spicy sauce incorporating red chilies, garlic, ginger, sugar and vinegar.
Safeway recently introduced a sweet chili sauce under the Signature SELECT brand. It’s delicious as a dipping sauce, or glaze for seafood and chicken and as a flavor enhancer for Asian-inspired dishes.
Ingredients in Sweet Chili Shrimp Bowls
- 1 lb. shrimp, peeled and deveined
- 1 zucchini, spiralized
- 1 yellow squash, spiralized
- 1/2 cup Signature SELECT Coconut milk
- 1/4 cup Signature SELECT Sweet Chili Sauce
- 1 tablespoon fresh ginger, minced or grated (1-inch nob)
- 2 cloves garlic, minced
- salt and pepper to taste
- coconut oil
- edamame (optional add-in)
- 1 tablespoon water chestnuts
How to Make Sweet Chili Shrimp Bowls
Heat 1 tablespoon of coconut oil in a large skillet over medium heat and add the ginger and garlic. Cook the ginger and garlic for one minute until fragrant.
Season the shrimp with salt and pepper and add to the hot skillet. Cook for 5 minutes total, flipping at 2.5 minutes until the shrimp, turns pink.
Remove the shrimp from the skillet and reserve it on a plate.
Add the sweet chili sauce and coconut milk to the skillet and stir to combine.
Add the spiralized zucchini, edamame and water chestnuts to the pan. Simmer for about 5 minutes until the zoodles become soft and the sauce reduced slightly.
Add the shrimp back to the pan and serve in small bowls with a healthy helping of zoodles, shrimp and sauce.
Serve with your favorite hot sauce – like sriracha.
Easy, healthy and delicious!
Ingredients
- 1 lb. shrimp peeled and deveined
- 1 zucchini spiralized
- 1 yellow squash spiralized
- 1/2 cup Signature SELECT Coconut milk
- 1/4 cup Signature SELECT Sweet Chili Sauce
- 1 tablespoon fresh ginger minced or grated (1-inch nob)
- 2 cloves garlic minced
- salt and pepper to taste
- coconut oil
- edamame optional add-in
- 1 tablespoon water chestnuts
Instructions
- Heat 1 tablespoon of coconut oil in a large skillet over medium heat and add the ginger and garlic. Cook the ginger and garlic for one minute until fragrant.
- Season the shrimp with salt and pepper and add to the hot skillet. Cook for 5 minutes total, flipping at 2.5 minutes until the shrimp, turns pink.
- Remove the shrimp from the skillet and reserve it on a plate.
- Add the sweet chili sauce and coconut milk to the skillet and stir to combine.
- Add the spiralized zucchini, edamame and water chestnuts to the pan. Simmer for about 5 minutes until the zoodles become soft and the sauce reduced slightly.
- Add the shrimp back to the pan and serve in small bowls with a healthy helping of zoodles, shrimp and sauce.
- Serve with your favorite hot sauce - like sriracha.
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I had never heard of the term “zoodle” before, so I had to read the article just to find out what it meant. But NOTHING in recipe article about this at all. Since spiralized zucchini is used I guess “zoodle” is a reference to zucchini noodle?
Sorry – YES a zoodle is spiralized zucchini noodles. Healthy and low carb!