YOUR SOLIN GENERATED RECIPE
Sweet and Spicy Shrimp Bowl
Sautéed shrimp tossed in a vibrant chili-garlic glaze, served over fluffy brown rice with crisp-tender vegetables and a sprinkle of toasted sesame seeds.
INGREDIENTS
6 oz Large shrimp
0.5 cup Cooked brown rice
0.5 cup Red bell pepper
0.5 cup Sugar snap peas
1 tsp Olive oil
1 tbsp Coconut aminos
1 tsp Sriracha
1 tsp Monk fruit sweetener
1 clove Garlic
0.5 tsp Fresh ginger
1 tbsp Green onions
0.5 tsp Sesame seeds
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
In a small bowl, whisk together the coconut aminos, sriracha, monk fruit sweetener, minced garlic, and grated ginger to create the glaze.
Pat the shrimp dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the shrimp to the skillet and sear for 2 minutes per side until they are pink and just cooked through, then remove and set aside.
Add the sliced bell peppers and snap peas to the same skillet, sautéing for 3 to 4 minutes until they are crisp-tender and bright.
Return the shrimp to the skillet and pour the glaze over the top, tossing everything together for 1 minute until the sauce becomes glossy and coats every piece.
Divide the cooked brown rice into bowls and top with the sweet and spicy shrimp and vegetable mixture.
Garnish with sliced green onions and toasted sesame seeds for a fresh finish.