Firecracker Shrimp Rice Bowls with Chili Butter

By Sprig Originals ✓ · cooked up in Sprig

Fast-casual chain energy at home: plump shrimp seared with peppers and onion, then tossed in a glossy sweet-hot chili butter that comes together while the rice steams. The sauce is mixed before the pan gets hot, so the shrimp never overcook — three minutes and they're done.

Ingredients

• 1 1/2 cups jasmine rice, rinsed until water runs clear
• 2 1/4 cups water
• 1/2 teaspoon kosher salt

• 3 tablespoons unsalted butter, softened
• 3 tablespoons sweet chili sauce
• 2 tablespoons sambal oelek or chili garlic sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch
• 1/4 cup water or low-sodium chicken broth
• 3 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely grated

• 1 1/2 pounds large shrimp (26/30), peeled and deveined, tails off
• 1/2 teaspoon kosher salt
• 1 tablespoon cornstarch
• 2 tablespoons neutral oil, such as canola or avocado
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow or orange bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch wedges and layers separated

• 3 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 lime, cut into wedges
• Thinly sliced fresno chile, for serving (optional)

Instructions

1. Start the rice first so everything lands together: combine the rinsed jasmine rice, 2 1/4 cups water, and 1/2 teaspoon salt in a saucepan. Bring to a boil over high heat, cover, reduce to low, and cook 15 minutes. Turn off the heat and let it steam, covered, at least 10 minutes.
2. Make the sauce while the rice cooks — this is the whole trick. In a small bowl, mash together the softened butter, sweet chili sauce, sambal oelek, soy sauce, honey, rice vinegar, and sesame oil until roughly combined (it will look broken; that's fine). In a second small bowl, whisk the 2 teaspoons cornstarch into the 1/4 cup water until smooth. Set both next to the stove along with the minced garlic and grated ginger.
3. Pat the shrimp very dry with paper towels — wet shrimp steam instead of searing. Toss them in a bowl with 1/2 teaspoon kosher salt and 1 tablespoon cornstarch until lightly coated.
4. Heat a 12-inch skillet or wok over high heat until a drop of water skitters, about 2 minutes. Add 1 tablespoon of the neutral oil, then add the bell peppers and red onion in a single layer. Cook, stirring only every 30 seconds or so, for 3 to 4 minutes, until edges are charred but the pieces are still crisp. Transfer to a plate.
5. Return the pan to high heat and add the remaining 1 tablespoon oil. Add the shrimp in one layer, spaced apart, and cook undisturbed 60 to 90 seconds until the underside is pink and lightly browned. Flip and cook 45 to 60 seconds more, just until the second side turns opaque. Transfer the shrimp to the plate with the vegetables — they will finish cooking in the sauce.
6. Reduce the heat to medium. Add the garlic and ginger to the empty pan and stir 20 to 30 seconds until fragrant, scraping up any browned bits. Add the butter-chili mixture and stir until it melts and bubbles, about 30 seconds.
7. Re-whisk the cornstarch slurry and pour it in. Simmer, stirring constantly, 45 to 60 seconds, until the sauce thickens to a glossy glaze that coats the back of a spoon.
8. Return the shrimp and vegetables to the pan and toss for 30 to 45 seconds, just long enough to coat everything and heat through. Pull the pan off the heat immediately — the shrimp should be tightly curled but still juicy. Taste and add a splash more vinegar or honey if you want it sharper or sweeter.
9. Fluff the rice with a fork and divide among 4 bowls. Spoon the shrimp, vegetables, and every bit of sauce over the top. Finish with scallions, sesame seeds, sliced fresno chile if using, and a lime wedge on the side.

Chef's tips

Nutrition (per serving, estimated)

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