Giant Dynamite Shrimp tossed in a sweet and spicy chili sauce and plopped on top of the worlds tastiest quinoa and brown rice grain bowl!
Your homework for this weekend is to go through your fridge and grab one of every vegetable you can see, chop them up and mix them with some rice. This will earn you a bowl-makers degree and you’ll have an awesome dinner for the win.
Seriously though, I could eat bowls like this everyday, and they’re so easy to put together. Every time I eat one, I feel good, like Popeye good in a weird way. I mean, I wouldn’t say bowls are particularly low fat but neither are the majority of salads. And you can’t tell me that a meal loaded with vegetables, quinoa, brown rice and kale isn’t doing something nice for my insides?
They don’t need much flavor either but a splash of soy sauce or sesame oil always works or try making an easy Chimichurri sauce and drop it on top with some sliced grilled chicken.
Shake the shrimp is some paprika and cumin flour and pan fry. That’s another reason I love this recipe, Dynamite Shrimp are always deep fried but these suckers are sautéed in olive oil.
Once they’re cooked through, toss the shrimp in some of sweet Thai chili sauce. The stuff that looks like it’s going to be spicy but it totally isn’t!
Add the shrimp to your grains and veggies, and you’ve just made the tastiest and easiest meal forever. I kid you not!!
Healthy Dynamite Shrimp Grain Bowl
- 2 cups cooked quinoa
- 1 cup cooked brown rice
- 2 cups cooked chopped kale
- 8 ounce can water chestnuts
- 1/2 cup corn
- 1 cup edamame beans shelled
- 1/4 cup all purpose flour
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp fresh black pepper
- 1/2 pound large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 cup sweet chili sauce available in the Asian section of your grocery store
- 1/4 cup diced green onion
- 2 tbsp chopped cashew nuts
- 2 tbsp fresh basil leaves
- 1/2 cucumber peeled and sliced into thin strips
For The Sauce
- 3 tbsp mayonnaise
- 2 tsp Sriracha
- 1/2 tsp soy sauce
- Combine the mayonnaise, Sriracha and soy sauce and set aside.
- In a large bowl add the quinoa, rice, kale, water chestnuts, corn and edamame beans.
- In a smaller bowl whisk together the flour, paprika, cumin and black pepper. Heat the olive oil in a pan until hot.
- Toss the shrimp in the flour mixture and ad to the hot oil.
- Cook the shrimp for about 2 minutes and then turn them over and cook for a further 2-3 minutes and the center is cooked through.
- Pour the chili sauce into another bowl and add the shrimp. Toss until well coated.
- Fill two bowls evenly with the quinoa mixture and top with some of the shrimp.
- Garnish with green onion, cashew nuts, basil and cucumber strips. Drizzle some of the sauce over the shrimp or place on the side for dipping.