Shrimp Bowl with Peanut Lime Dressing

Light and easy refreshing summer bowl. Pickled veggies, grilled shrimp skewers and yummy refreshing peanut lime dressing!

Ingredients

Ingredients
Servings:
Pickled Vegetables
Cucumber
Red Onion
tsp
Kosher Salt
tbsp
Honey
ml
Rice Vinegar
tbsp
Sesame Oil
ml
Tepid Water
Lime Rice
g
Rice
tsp
Kosher Salt
tbsp
Lime Juice
tsp
Lime Zest
tbsp
Honey
tsp
Cayenne Pepper
tbsp
Olive Oil
Shrimp Skewers
g
White Tiger Shrimps
tbsp
Olive Oil
tsp
Garlic Powder
tsp
Ground Ginger
tsp
Sriracha Sauce
Salt & Pepper to taste
Peanut Lime Dressing
tbsp
Peanut Butter
tbsp
Honey
Garlic Clove
tbsp
Fresh Ginger
tbsp
Lime Juice
tsp
Lime Zest
tsp
Soy Sauce
tbsp
Olive Oil
Bowl
g
Baby Leaf Salad

Instructions

Preparing In The Kitchen
  1. For the salad, prepare the rice according to the package instructions and allow to cool completely. Season the rice with lime juice, lime zest, honey, cayenne pepper and olive oil. Mix till evenly coated.
  2. Peel the cucumber and cut into thin slices. Peel the onion and cut into rings. In a bowl, whisk together the rice vinegar, sesame oil, honey, and salt. Add the vegetables and let them pickle for at least an hour.
  3. Rinse the shrimp under cold water and pat dry. In a bowl, toss the shrimp together with the olive oil, garlic powder, ginger powder, sriracha, salt and pepper. Leave covered for about 30 minutes and then thread onto skewers. Grill the skewers in a preheated grill pan for about 3 minutes, turning all over.
  4. For the dressing, peel and finely grate the garlic and ginger. In a tall container, mix all the ingredients with a hand blender until smooth. Wash and spin dry the lettuce.
  5. Divide the rice and salad between bowls and serve with the pickled vegetables and shrimp skewers. Drizzle with peanut lime dressing and serve.

Preparing In The Kitchen
  1. For the salad, prepare the rice according to the package instructions and allow to cool completely. Season the rice with lime juice, lime zest, honey, cayenne pepper and olive oil. Mix till evenly coated.
  2. Peel the cucumber and cut into thin slices. Peel the onion and cut into rings. In a bowl, whisk together the rice vinegar, sesame oil, honey, and salt. Add the vegetables and let them pickle for at least an hour.
  3. Rinse the shrimp under cold water and pat dry. In a bowl, toss the shrimp together with the olive oil, garlic powder, ginger powder, sriracha, salt and pepper. Leave covered for about 30 minutes and then thread onto skewers. Grill the skewers in a preheated grill pan for about 3 minutes, turning all over.
  4. For the dressing, peel and finely grate the garlic and ginger. In a tall container, mix all the ingredients with a hand blender until smooth. Wash and spin dry the lettuce.
  5. Divide the rice and salad between bowls and serve with the pickled vegetables and shrimp skewers. Drizzle with peanut lime dressing and serve.

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