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Spicy Shrimp and Crispy Rice Bowls

This dish features juicy shrimp sautéed with bold spices like paprika, cumin, and cayenne, combined with toasted rice for crunch. Fresh lime and cilantro add brightness, while sautéed cabbage provides a tender, flavorful base, resulting in a vibrant, textural bowl with smoky and crispy elements.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked white rice preferably jasmine or basmati
  • 1 lb large shrimp peeled and deveined
  • 1 tablespoon paprika smoked or sweet
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper adjust to spice preference
  • 3 cloves garlic minced
  • 1/2 head cabbage shredded
  • 2 tablespoons vegetable oil for sautéing
  • 2 limes lime for juice and wedges
  • 1/4 cup cilantro chopped, for garnish

Equipment

  • Large skillet or sauté pan
  • Measuring spoons and cups
  • Spatula
  • Cooking spoon

Method
 

  1. Cook the rice: rinse the rice under cold water until the water runs clear. Bring a pot of water to a boil, add the rice, and cook until tender and fluffy, about 15 minutes. Drain and set aside.
  2. Meanwhile, season the shrimp: in a small bowl, combine paprika, cumin, cayenne, salt, and pepper. Toss the shrimp with half of this spice mixture until evenly coated.
  3. Heat one tablespoon of vegetable oil in a large skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side, until pink and cooked through. Remove from pan and set aside.
  4. Add the remaining oil to the skillet. Once hot, add the minced garlic and cook for about 30 seconds until fragrant and slightly golden.
  5. Add the shredded cabbage to the skillet and sauté for 4-5 minutes, stirring often, until tender and slightly caramelized around the edges.
  6. In a small dry pan, toast a bit of the cooked rice until lightly golden and crispy, about 3 minutes, stirring frequently. This gives the rice a crunchy texture.
  7. Return the crispy rice to the skillet with cabbage, mixing well so the textures combine and the rice warms through.
  8. Squeeze fresh lime juice over the cooked shrimp and the cooked rice mixture. Garnish with chopped cilantro and lime wedges.
  9. Layer the crispy rice and cabbage into bowls, then top with the spicy, sautéed shrimp. Finish with extra lime wedges and cilantro for a fresh, vibrant presentation.
  10. Serve immediately, enjoying the combination of smoky spices, crunchy rice, tender shrimp, and bright citrus flavors.

Notes

Feel free to adjust spice levels by adding more or less cayenne. For extra color, include sliced tomatoes or avocado topping.