Asian 6 Spice Chili Shrimp Bowl
DATE: September 27, 2022
- Serves: 4
Featured product
Spice Spice Baby
Asian 6 Spice
- 1 ½ lbs jumbo wild shrimp, peeled and deveined (16-20 count)
- 1 12 oz bag frozen cauliflower rice (here I used a premade blend of riced cauliflower and sweet potato)
- 2 medium-sized Japanese eggplants, sliced on the round
- 1 bunch swiss chard, chopped
- 6 tbsp tamari sauce
- 6 tbsp tomato paste
- 1 tbsp Healthy On You® Spice Spice Baby, Asian 6 Spice spice blend
- 4 tbsp chili paste (I used sambal oelek)
- 2 tbsp sugar
- 2 tbsp sesame oil
- 3 tbsp olive oil, divided
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4 tbsp fresh ginger, grated
- 2 scallion, sliced thinly on the diagonal
- sea salt and pepper for taste
Directions
MAKE THE SPICE SPICE BABY CHILI SAUCE
- In a bowl, whisk together the tamari, tomato paste, chili paste, sugar, sesame oil, Spice Spice Baby spice blend and two cups of water. Set aside.
MAKE THE CAULIFLOWER RICE
- In a large skillet, add 1 tablespoon of olive oil and heat over medium heat. Add the frozen cauliflower rice and allow to cook/thaw in the pan.
- Add sea salt and pepper. Continue to cook for 5-7 mins until lightly golden. Then transfer to a bowl and set aside.
MAKE THE SWISS CHARD
- In the same large skillet, add 1 tablespoon of the olive oil and heat over medium heat. Add the chopped swiss chard and saute until wilted, but still bright green. Cook for 5 minutes adding a tbsp of water halfway through. Remove from pan and set aside.
MAKE THE EGGPLANT
- In the same large skillet, add 1 tablespoon of olive oil and heat over medium heat. Add ½ the onion, garlic, and ginger to the pan stirring frequently.
- Add the eggplant sliced and stir-fry until they begin to soften. Then add ½ the marinade and cook for 3-5 minutes until the sauce thickens. Remove from heat and place in a bowl.
MAKE THE SHRIMP
- In the same large skillet, add 1 tablespoon of olive oil and heat over medium heat. Add the remaining onion, garlic, ginger, to the pan and stir frequently.
- When the onions begin to soften, add the shrimp and stir together.
- Cook until the shrimp begin to turn opaque in color, about 3-5 minutes.
- Add the remaining sauce and combine. Allow the sauce to thicken.
PUT THE BOWL TOGETHER
- In a deep wide pasta bowl, put a generous scoop of cooked cauliflower in the middle. Moving clockwise in the bowl, add the swiss chard, eggplant and shrimp.
- Garnish with chopped scallions and serve!
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