Citrus Chili Glazed Shrimp Rice Bowl

Looking for a quick, vibrant, and incredibly delicious meal? This Citrus-Chili Glazed Shrimp Rice Bowl is your answer! Sweet, spicy, and tangy notes combine in a harmonious dance, coating succulent shrimp and fluffy jasmine rice. It’s a dish that’s both satisfying and light, perfect for a busy weeknight or a relaxed weekend lunch. We’ll be building layers of flavor, from the zesty citrus marinade to the gentle heat of chili flakes, creating a bowl that’s as beautiful to look at as it is to eat. Get ready to experience a flavor explosion!

What You’ll Need

• 400g (14oz) Peeled & Deveined Shrimp: We’re using shrimp that’s already peeled and deveined to save you time. Patting them dry is crucial for a good sear and to help the glaze adhere properly. Larger shrimp (21-25 count per pound) work best, but you can adjust the cooking time slightly for smaller sizes.
• 300g (1½ cup) Jasmine Rice: Jasmine rice is known for its fragrant aroma and slightly sticky texture, which complements the glaze beautifully. Long-grain rice can be substituted, but the texture will be different.
• 600ml (2½ cups) Water: The water is essential for cooking the jasmine rice to fluffy perfection. Using the correct water-to-rice ratio is key to avoiding mushy or undercooked rice.
• 2 Tbsp (30ml) Olive Oil: We’re using olive oil for sautéing the shrimp. Its mild flavor won’t overpower the other ingredients, and it has a good smoking point for medium-high heat.
• 1 tsp (5g) Fine Sea Salt, divided: Salt enhances all the flavors in the dish. We’ll be using it both in the rice and in the glaze. Fine sea salt dissolves easily and distributes evenly.
• 2 Tbsp (30ml) Honey: Honey provides a natural sweetness that balances the spice and acidity of the glaze. You can use maple syrup as a vegan alternative, but it will slightly alter the flavor profile.
• 2 Tbsp (30ml) Fresh Lime Juice: Freshly squeezed lime juice is essential for that bright, citrusy flavor. Bottled lime juice doesn’t have the same vibrancy.
• 1 tsp (5g) Lime Zest: Lime zest adds an extra layer of citrus aroma and flavor. Be careful to only zest the green part of the peel, avoiding the bitter white pith.
• 1 Tbsp (15ml) Low-Sodium Soy Sauce (Halal-Certified): Soy sauce provides umami and saltiness to the glaze. Using low-sodium soy sauce allows you to control the overall saltiness of the dish. Halal-certified ensures it meets specific dietary requirements.
• ½ tsp (1g) Red Chili Flakes: Red chili flakes add a touch of heat to the glaze. Adjust the amount to your preference – more for a spicier kick, less for a milder flavor.
• 1 Clove Garlic, minced: Garlic adds a savory depth to the glaze. Freshly minced garlic is always best for maximum flavor.
• 1 Tbsp (15g) Toasted Sesame Seeds: Toasted sesame seeds add a nutty flavor and a delightful crunch. Toasting them enhances their aroma and flavor.
• 2 Tbsp (8g) Chopped Fresh Cilantro Leaves: Fresh cilantro provides a bright, herbaceous finish to the dish. If you’re not a fan of cilantro, you can substitute it with chopped green onions.

Substitutions & Variations

Feel free to customize this recipe to your liking! Here are a few ideas:

• Shrimp: Chicken or tofu can be used instead of shrimp. Adjust cooking times accordingly.
• Rice: Brown rice or quinoa are healthy alternatives to jasmine rice.
• Spice Level: Adjust the amount of red chili flakes to control the heat. You can also add a dash of sriracha for extra spice.

Step-by-Step Instructions for Citrus‑Chili Glazed Shrimp Rice Bowl

1. Rinse the Rice: Place the jasmine rice in a fine-mesh sieve and rinse under cold running water. Gently agitate the rice with your hand until the water runs clear. This removes excess starch, resulting in fluffier, less sticky rice.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice, water, and ½ teaspoon of salt. Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes. Do not lift the lid during this time, as this releases steam and affects the cooking process.
3. Rest the Rice: After 15 minutes, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. This allows the steam to redistribute and finish cooking the rice, resulting in perfectly tender grains. Fluff with a fork before using.
4. Prepare the Citrus‑Chili Glaze: While the rice is cooking, whisk together the honey, lime juice, lime zest, soy sauce, red chili flakes, minced garlic, and the remaining ½ teaspoon of salt in a small saucepan. The combination of sweet honey, tangy lime, and spicy chili creates a complex and flavorful glaze.
5. Simmer the Glaze: Place the saucepan over medium heat and bring the glaze to a gentle simmer. Cook for 3-4 minutes, stirring constantly, until the glaze thickens slightly and becomes glossy. The glaze should coat the back of a spoon. Remove from heat once it reaches the desired consistency.
6. Glaze the Shrimp: Pat the shrimp dry with paper towels. This ensures they sear properly in the skillet. In a bowl, toss the shrimp with half of the warm citrus-chili glaze, ensuring each shrimp is lightly coated. Reserve the remaining glaze for later use.
7. Sauté the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the glazed shrimp in a single layer. Avoid overcrowding the skillet, as this will steam the shrimp instead of searing them. Sauté for 2-3 minutes per side, or until the shrimp turn pink and opaque.
8. Combine Glaze and Rice: Stir the remaining citrus-chili glaze into the cooked rice, spreading it evenly so each grain is lightly coated. This infuses the rice with the vibrant flavors of the glaze.
9. Assemble the Bowl: Spoon the glazed rice into a wide, shallow serving bowl. Arrange the sautéed shrimp on top of the rice. Drizzle any leftover glaze from the skillet over the shrimp for an extra glossy finish.
10. Garnish and Serve: Finish the Citrus‑Chili Glazed Shrimp Rice Bowl with a generous scattering of toasted sesame seeds and a handful of chopped fresh cilantro. Serve immediately while warm, encouraging diners to mix the shrimp through the rice to distribute the flavor.

Tips for Perfectly Cooked Shrimp

The key to succulent shrimp is to avoid overcooking them. Shrimp cook quickly, so keep a close eye on them while sautéing. They are done when they turn pink and opaque throughout. Using pre-peeled and deveined shrimp saves time, but ensure they are thoroughly patted dry before glazing to help them brown properly. For extra flavor, you can marinate the shrimp in the glaze for up to 30 minutes before cooking.

Variations and Additions

Feel free to customize this Citrus‑Chili Glazed Shrimp Rice Bowl to your liking! Add some sliced avocado for creaminess, diced mango for sweetness, or chopped cucumber for a refreshing crunch. A sprinkle of chopped peanuts or cashews adds a delightful textural element. For a spicier kick, increase the amount of red chili flakes or add a dash of sriracha to the glaze. You can also substitute the jasmine rice with brown rice or quinoa for a healthier option.

The Science Behind the Glaze

The combination of honey, lime juice, and soy sauce in the glaze isn’t just about flavor; it’s about chemistry. Honey provides sweetness and helps with caramelization during cooking, creating a beautiful glossy finish. Lime juice adds acidity, which balances the sweetness and tenderizes the shrimp. Soy sauce contributes umami, a savory flavor that enhances the overall taste profile. The chili flakes provide heat, stimulating the palate and adding complexity. The slight thickening of the glaze during simmering is due to the reduction of water content and the natural sugars in the honey becoming more concentrated.

Choosing the Right Shrimp

For this recipe, I recommend using medium or large shrimp (around 26-30 shrimp per pound). Fresh shrimp is always best, but frozen shrimp can be used if thawed completely and patted dry. When buying shrimp, look for firm, translucent flesh with a mild, ocean-like smell. Avoid shrimp that has a strong, fishy odor or appears slimy.

Frequently Asked Questions

Can I make this ahead of time?

The glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. However, it’s best to cook the shrimp and rice just before serving for optimal flavor and texture.

Is this recipe gluten-free?

This recipe is not inherently gluten-free due to the soy sauce. However, you can easily make it gluten-free by using a gluten-free soy sauce alternative, such as tamari.

Enjoy this vibrant and flavorful Citrus‑Chili Glazed Shrimp Rice Bowl! If you loved this recipe, be sure to save it to your Pinterest board for later.

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