Spicy Peanut and Shrimp Thai Bowl

Spice, spice baby! Golly this one was so flavorful, light, but not too light, and really hit the spot because I miss Thai food dearly. Seriously considering making this one again this weekend..

Ingredients:

• Basmati Rice

• Shrimp (however much you think you’ll need!)

• 1 onion

• 1 carrot

• 3 tri-colored bell peppers

• 4 limes

• Chili oil

• Unsalted peanuts

• 1/4 cup green onions

• 1/4 cup of fresh basil

• 4 garlic cloves (2 for spicy chili sauce, 2 for crispy garlic)

• 2 TBSP cooking oil

• Spicy Peanut Sauce:

  • 1/4 cup peanut butter

  • 2 TBSP soy sauce

  • 1/4 cup apple cider vinegar

  • 2 TBSP sriracha

• Chili Oil Sauce:

  • 2 garlic cloves

  • Ginger- 2 garlic cloved sized - pressed

  • 2 TBSP chili oil

  • 2 TSP apple cider vinegar

  • 2 TBSP maple syrup

  • 1 pressed jalapeno

  • 1 TBSP lime juice

Oh, that’s a good bit of ingredients.. isn’t it. It’s cool - you got this!

1. Peel your carrot into ribbons and cut your peppers and onions length wise, set aside.

2. Add a drizzle of chili oil to a pan and add your peppers, onions, and about half of your basil. Cook until soft and steamy.

3. Boil water for rice, follow instructions on box.

4. Add shrimp to a pan (if raw, cook until pink and opaque) with your lime juice (leave 1 TSBSP behind) and half of what’s left of your basil.

5. Combine ingredients for spicy peanut sauce in blender.

6. Combine ingredients for chili oil sauce in small bowl.

7. Be sure to crush your peanuts and dice your green onions in downtime.

8. Once vegetables are complete, add press 2 garlic cloves into a teeny bit of cooking oil (vegetable, canola, etc.). Remove just before they look brown and crisp. Set aside on paper towel.

9. Get your bowl together! Add crushed peanuts, crispy garlic, green onions, basil, and both sauces for garnish.