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Thai Spicy Shrimp Buddha Bowl

Spicy Shrimp Thai Buddha Bowl

Libby with Lemony Thyme
5 from 1 vote
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 2

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.