Spicy Shrimp Thai Buddha Bowl
Ingredients
For the bowl...
- 1 medium zucchini spiralized or julienne cut
- 1 red chili pepper sliced
- 10 Brussels sprouts ends trimmed & leaves separated
- fresh Thai basil cilantro and mint leaves
- 1 scallion thinly sliced
- 1/4 cup peanuts
- 1 1/2 cups chicken broth
For the shrimp & sauce...
- 1/2 lb. medium shrimp peeled & deveined
- 3 Tbl. soy sauce
- 2 Tbl. peanut butter
- 1 Tbl. sesame oil
- 1 Tbl. sriracha sauce or to taste
- 2 garlic cloves minced
- 1 Tbl. high heat oil such as avocado or peanut for sautéing
Instructions
For the bowl...
- Prepare fresh Ingredients.
- Blanch zucchini noodles in boiling water for 1-2 minutes. Drain.
- Divide zucchini, Brussels sprout leaves, red chili, and fresh herbs in two bowls.
For the shrimp & sauce...
- Whisk together the soy sauce, peanut butter, sesame oil, sriracha and garlic. Marinate the shrimp for 20 minutes. Heat 1 Tbl. high heat oil in wok or skillet. Sauté for 2 minutes; turning over once. Add in chicken broth and deglaze pan.
- Pour shrimp broth mixture over each zucchini bowl. Sprinkle with peanuts and scallion.