Crispy Asian Shrimp Bowls

Ahhhh, crispy asian shrimp bowls. This is one of my absolute faves right now. These bowls are a spin off of my asian shrimp tacos, which are really good, but I don’t usually eat tortillas, so eventually the tacos transformed into: the crispy asian shrimp bowl. I took a snapchat of these and shared it with some of my coworkers and multiple people asked me for the recipe, so I figured I’d share!

Think brown rice for the base, topped with creamy lime cole slaw, crispy shrimp, and a sauce that’s sticky, a lil sweet, and a lil spicy. Top it off with some crunchies (cause you can’t have a good bowl without some crunchies!) in the form of chopped peanuts, sesame seeds, or whatever else you desire. 

Side note: I know this recipe looks super long and like there is a ton of ingredients, but it’s pretty basic, I promise. I usually have all the ingredients on hand besides the cabbage and shrimp, and this is actually a pretty easy meal for weeknights.

Crispy Asian Shrimp Bowls | Odessa Darling

Crispy Asian Shrimp Bowls | Odessa Darling

Crispy Asian Shrimp Bowls | Odessa Darling

Crispy Asian Shrimp Bowls | Odessa Darling

Crispy Asian Shrimp Bowls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 3
Ingredients
For the slaw:
  • 4 cups shredded cabbage
  • 1 medium carrot, shredded
  • 3-4 green onions, sliced
  • ¼ cup mayo
  • 1 lime, juiced (2-3 tablespoons juice)
  • 1 tablespoon honey
  • Salt and pepper to taste
For the shrimp:
  • 1 lb shrimp, peeled (anywhere between 20-40 per lb works)
  • 3 tablespoons tapioca starch
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons avocado or coconut oil
For the sauce:
  • ¾ cup chicken or veggie broth
  • 2 tablespoons gluten-free tamari (can sub coconut aminos, but will have a slightly different flavor)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 2-3 teaspoons chili-garlic paste
  • 2 cloves garlic, minced
  • 2 teaspoons tapioca starch
For the bowls:
  • 1½ cups cooked brown rice
  • Prepared shrimp and slaw
  • Toppings (optional): chopped peanuts, sesame seeds, sliced green onions, etc
Instructions
For the slaw:
  1. Combine mayo, lime juice, and honey in a medium bowl. Mix well, then add cabbage, carrots, and green onions. Stir to coat, add salt and pepper to taste. Place in fridge until ready to assemble bowls.
For the shrimp:
  1. In a plastic bag, combine tapioca starch with salt, pepper, and garlic powder. Add shrimp and close off top, then shake bag until shrimp is completely coated with tapioca starch (like you're making shake-n-bake chicken)
  2. In a skillet, heat oil over medium-high heat (8-9 out of 10).
  3. Add shrimp and cook on one side for about 3 minutes, until breading begins to brown. Flip shrimp and cook a few more minutes, until shrimp reaches desired color. You may need to add in a little more oil depending on how crispy/dark you want your shrimp.
  4. When shrimp are done cooking, remove from pan and set aside.
  5. In a bowl, whisk together all sauce ingredients. Place pan from shrimp back on burner and reduce heat to medium (6 out of 10).
  6. Add sauce to pan and cook a few minutes, until sauce begins to thicken. Add shrimp and stir to coat all the shrimp.
To assemble:
  1. For each bowl, start with ½ cup cooked rice, top with ⅓ of the shrimp and ⅓ of the slaw. Top as desired, and enjoy!

 

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