Toasted Rice Bowl
with Shrimp, Sweet Corn, and Red Bell Pepper
Toasted Rice Bowl
A warm, toasty rice bowl topped with juicy shrimp, sweet corn, and crisp red bell pepper for a colorful, satisfying meal with a hint of coastal sweetness.
Ingredients
For 4 servings
- 1 cup Basmati Rice
- 1 teaspoon Chili Flakes
- 1 can Corn
- 2 clove Garlic
- 1 unit Lime
- 2 ounce Peanuts
- 2 unit Red Bell Pepper
- 2 unit Scallions
- 1 tablespoon Sesame Oil
- 16 ounce Shrimp
- 8 unit Soy Sauce
Additional Ingredients
- 4 teaspoon Olive Oil
- unit Pepper
- unit Salt
Asian
PDF
DifficultyEasy
Total Time30m
Calories500
Protein27g
Carbs62g
Fat18g
Tags:
Gluten-freeCalorie SmartFiber SmartLow SugarFamily FriendlyChild friendlyEat FirstSpicy
⚠️Allergens:
🥜Peanuts🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For shellfish-free eating, swap the shrimp for tofu, edamame, or sautéed mushrooms and keep the rest of the bowl intact. For nut-free needs, leave out the peanuts and use toasted sunflower seeds or crispy shallots for crunch.
What to serve with it
Serve with a crisp cucumber salad, quick-pickled carrots, or extra lime wedges for brightness. A light miso soup or steamed greens also rounds out the bowl without weighing it down.
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