Sweet Chili Shrimp Rice Bowl

Directions

• ~~~ Start the Rice ~~~
• Bring a small pot with rice water to a boil.
• Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.
• Remove from burner and set aside.
• While rice cooks, continue recipe.
• ~~~ Prepare the Ingredients ~~~
• Trim green beans and cut into 2" pieces.
• Coarsely chop peanuts.
• Trim and thinly slice green onions.
• Pat shrimp dry. In a mixing bowl, combine shrimp and cornstarch. Toss or gently stir until coated evenly. Set aside.
• ~~~ Finish the Rice ~~~
• Spray a large non-stick pan generously with cooking spray and place over medium heat. Add green beans to hot pan and cook, 1 minute.
• Stir in 1/4 cup water and cilantro lime pepper salt. Cover and cook until tender, 6-8 minutes.
• Uncover and stir in half the green onions (reserve remaining for garnish). Stir occasionally until bright green, 1-2 minutes.
• Stir in cooked rice until heated through, 2-3 minutes.
• Remove from burner. Cover and set aside.
• ~~~ Cook the Shrimp ~~~
• Place another large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let oil heat, 3 minutes.
• Add shrimp to hot pan and cook until shrimp are pink and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
• Add sweet chili sauce, ginger, soy sauce, and a pinch of salt. Stir often until sauce is bubbling and coats shrimp, 1-2 minutes.
• If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.
• ~~~ Finish Dish ~~~
• Plate dish as pictured, topping rice with shrimp, peanuts, and remaining green onions.

Notes