Because I like spice. And I like Thai. But more importantly I have a deep love for all things shrimp
Rice bowls bring this comfort to me that not all food does. It satisfies a specific craving that my body and mind lust over when I’m feeling down or the weather is screaming gloom-droom.
This is not to align with the cheeseburger with sweet potato fries cravings I get or the fish tacos with chipotle crema that my heart desires at every single meal. No exaggeration there by the way.
A few weeks ago I got back to San Luis Obispo after visiting with Joey and the fam. Everytime I say bye to Joey it’s like someone is punching my stomach so hard I start to forget how painful it actually feels.
I am clearly feeling dramatic today, so just roll with it. Long story short, when I got home I needed comfort. A healthy comfort to fill that hole in my stomach but still leave me feeling good about myself. (aka trying not to have an obligatory ice cream-binge fest)
Thai food was calling my name. The next week was filled with these little bowls of spicy shrimp-coconut-mango-comfort. The ingredient list is bonkers awesome short, simple and to the point. So if you’re feeling the urge to indulge in Thai takeout, this recipe is here to help and not overwhelm you with a plethora of effort.
Brown rice is used instead of white because well, we gotta get that fiber lovin in. There’s some carrots, onions and celery to help out with your vegetables as well as peanuts to satisfy that crunch. Overall this ends up being a super satisfying meal in more ways than one. Boom shakashrimpbowls!
Spicy Thai Shrimp & Mango Rice Bowls
- Yield: 4 servings 1x
Ingredients
- 1 Tbsp sesame oil
- 1 medium onion, chopped
- 1/2 cup carrots, chopped
- 1/4 cup celery, chopped
- 2 garlic cloves, minced
- 2 Tbsp garlic chili sauce
- 3/4 cup lite coconut milk
- Sea salt to taste
- 1 lb cooked shrimp
- 1 large mango, chopped
- 1/2 cup chopped peanuts
- Green onion for garnish
- 2–4 cups cooked brown rice
Instructions
- Heat sesame oil in a skillet over medium high heat. Cook onions, carrots, celery and garlic until they begin to wilt/slighlty brown. Add in your coconut milk, garlic chili sauce and sea salt. Set to medium low and continue to stir. Add in your cooked shrimp, mango and peanuts. Continue to cook and stir until well combined for about 2 minutes.
- Serve over brown rice!