Asian 6 Spice Chili Shrimp Bowl

By Samantha Binkley

I’ve been revisiting some of the many cookbooks I own to find my inspiration for easy meals and adding a Healthy On You spin to them! ⁠

This Asian 6 Spice Chili Shrimp bowl was inspired by a recipe in one of my favorite cookbooks, Antoni in the Kitchen. I love this recipe because you can change it up every time you make it. In this bowl, I swapped the rice for cauli-rice and added eggplant and rainbow chard. Of course, we spiced it up with our Healthy On You Spice Spice Baby spice blend. ⁠

If your schedule is looking as hectic as mine, this is definitely the easy weeknight meal for you.

Ingredients

Makes 4 servings

  • 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

Preparation

Make the Spice Spice Baby Chili Sauce

  1. 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

  1. 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. 

  2. 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

  1. 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

  1. 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.

  2. 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

  1. 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.

  2. When the onions begin to soften, add the shrimp and stir together. 

  3. Cook until the shrimp begin to turn opaque in color, about 3-5 minutes. 

  4. Add the remaining sauce and combine. Allow the sauce to thicken.

Put the Bowl Together

  1. 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.

  2. Garnish with chopped scallions and serve!