Spicy Shrimp Thai Buddha Bowl

I don’t think I’ve told you about my 2015 Challenge.  My Healthy Choices walking buddy Bethany and I signed up to walk a combined two thousand fifteen miles in 2015.  That’s five point five miles per day together or two point seven five miles each.  every day.  for 365 days.

All that walking during our lunch hour, makes these girls hungry.  I’m proposing Spicy Shrimp Thai Buddha Bowls all around.

I’m not sure when the whole ‘Bowl’ movement began.  Smirk. I couldn’t resist. For the record I said, wrote and thought Bowl.

Seriously though, my newest Pinterest Board is simply titled Lunch Bowls and in about one week’s time I have pinned 175, and counting, gorgeous Bowls.  All of which I’d like you to make for me…one by one.

I have six Lunch Bowl visions that I’m currently working on….some simultaneously.  I extended my weekend by two days with a rough plan to create and picture as many of those visions as possible.

The key to a great bowl is big flavor and fresh ingredients, served in a portion controlled….bowl.  At the end of every Lemony Thyme photo shoot I sample the dish.  If it is ‘flavor’ worthy I get busy photo editing and story telling.

It’s the last day of my mini stay-cation and we have three bowls that are ‘share’ worthy.  Winning.

Let’s talk about our first Buddha Bowl.  I spiralized zucchini.  Thank you Santa for my Paderno spiralizer.  If you don’t already own one, and are a veggie fanatic like me, invest the 35 bucks.  In about 2 minutes you can turn a medium sized zucchini, yellow squash, carrot, sweet potato, etc. into a big bowl of faux-noodles.  Simply blanch in boiling water for 2-3 minutes and voila!

Next, buy a wok.  Stir-fry is where it’s at.  Minimal oil required to flash cook your favorite mix of veggies and proteins.

I made a quick sauce for the shrimp that consisted of soy sauce, peanut butter, sesame oil, sriracha sauce, and garlic.  A quick 1-2 minute sizzle in our hot wok, followed by chicken broth, is how this awe-mazing hot & spicy broth came together.  Poured over zoodles and Brussels sprout leaves, garnished with red chili peppers, scallions, peanuts and fresh herbs.

Don’t skimp on the fresh herbs.  Thai basil, cilantro and mint are my favorite herb trilogy for this bowl.  The only pull-back on B’s part was because of the mint.

Thanks to my mom & dad-in law we own an Aero Garden.  You should too.  For our climate, it’s impossible to grow soft herbs outdoors in the winter.  But with our hydroponic Aero Garden we have fresh basil (and others) year round.

Spicy Shrimp Thai Buddha Bowl

Libby with Lemony Thyme

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes 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.