Thai-style Shrimp Bowls are bursting with flavor! This simple Thai shrimp bowls recipe with brown rice and fresh vegetables is extra flavorful from a coconut dressing – a perfect weeknight meal. This post is brought to you in paid partnership with The Spice Hunter.
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My dad used to always say to my brother, sister, and me, “dapat makisama kayo.” Over the years, I have found myself saying the same thing to my kids. Translating his wisdom from Tagalog to English, I would parrot, “you need to get along.”
It may not be easy, but families are all about compromises, are they not?
We compromise all the time. When the kids were younger, it was as simple as bedtimes and storytime. As they got older, chores were a popular point of negotiation. And of course, we can’t forget about mealtimes!
My goal when it comes to meals is to find a way to make everyone happy. And for us, shrimp tends to be the Switzerland of meals — it’s something that everyone can eat and agree on! Not to mention, it’s a relief for me since I’m doing the cooking.
These Thai-style Shrimp Bowls are not Swiss, but they certainly are the most delicious of neutral territories. As the cook, I always appreciate how quickly shrimp cooks (mere minutes!). And as a mom, I love that it’s packed with fresh veggies and wholesome grains!
How to Make Thai-Style Shrimp Bowls
One of the easiest ways to make Thai shrimp is in a simple stir-fry, and even easier still, is by using The Spice Hunter’s Thai Seasoning Blend! This blend of sesame seeds, chile pepper, coriander, onion, red pepper, garlic, cinnamon, nutmeg, and lemon oil is such a delicious way to impart Thai-style flavors to your favorite foods, whether you’re grilling, roasting, or in our case today, sautéing!
I love how it takes the guesswork out of the equation and simplifies the seasoning process in one jar. Now that we’re back to a busy fall season, I can use all the simplification I can get!
The seasoned shrimp cooks in minutes, and I blanch the vegetables to retain their freshness. Again, this takes minutes, if not seconds.
The dressing is an easy blend of coconut milk, lime juice, and fish sauce, and gets its kick from The Spice Hunter’s Mild Sriracha Global Fusion Rub. I also use a touch of The Spice Hunter’s Thailand Lemongrass, which adds another layer of flavor to the dressing.
Build your bowl with hearty brown rice, juicy shrimp, and fresh, crunchy veggies, and drizzle it with a simple, spicy coconut dressing. These bowls are bold, flavorful, and full of complex flavors, but they are so simple to make, I know it’s a dish that will make everyone get along at the table.
And that’s the goal, isn’t it?
More Thai-style Recipes to Try
Give this recipe and The Spice Hunter a try! Visit The Spice Hunter and use the discount code KITCHEN20 at: https://spicehunter.com/discount/KITCHEN20
Disclosure: This post was created in partnership with The Spice Hunter. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Thai-style Shrimp Bowls
For Quick-Pickled Onions and Carrots
- 1/2 cup red onion thinly sliced
- 1/2 cup thinly sliced carrots
- 1/4 cup rice vinegar
- 1/8 cup water
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
For the Spicy Coconut Lime Dressing:
- 1 cup light coconut milk
- 1/4 cup lime juice about 1 medium lime
- 1/4 cup fish sauce
- 2 tablespoons The Spice Hunter Mild Sriracha Global Fusion Rub
- 1/4 teaspoon The Spice Hunter Thailand Lemongrass
For the Thai-Style Shrimp Bowls
- 1 tablespoon olive oil
- 1 pound shrimp peeled and deveined (16/10, also known as extra jumbo)
- 1 tablespoon The Spice Hunter Thai Seasoning
- 1 teaspoon fish sauce
- Cooked brown rice for serving
- 1 cup thinly sliced red cabbage
- 1 cup snow peas blanched and drained
- 1/2 cup thinly sliced red bell pepper
- Quick Pickled Onions and Carrots for serving
- Spicy Coconut Lime Dressing for serving
- cilantro for garnish
- basil for garnish
Make the Quick-Pickled Onions and Carrots
- Make the quick-pickled onions and carrots by stirring together onion, carrots, vinegar, water, sugar, and salt in a bowl. Let it sit at least 30 minutes. This can also be done in advance and stored in a glass jar in the refrigerator.
Make the Spicy Coconut Lime Dressing
- Make the dressing by stirring together the coconut milk, lime juice, fish sauce, Mild Sriracha Global Fusion Rub, and Thailand Lemongrass in a small bowl. The dressing can be made in advance and stored in the refrigerator up to two days before using.
Make the Thai-Style Shrimp Bowls
- Heat the olive oil in a non-stick sauté pan over medium heat. Toss the shrimp with the Thai seasoning in a bowl, and add to the hot pan. Season with the fish sauce and cook the shrimp, stirring periodically for 4 to 5 minutes, or until the shrimp is pink and opaque in the center. Set aside.
- To serve, arrange the brown rice, cabbage, snow peas, quick-pickled onions and carrots, and bell pepper in the bowls. Top with the shrimp, and drizzle with dressing. Garnish with cilantro and basil.