Quick Answer
Keep the shrimp dry, the pickle sharp, and the rice portion intentional for a fresh bowl that feels bigger than its calories.
When you are on a fat loss phase (the cut), finding meals that are low in calories but high in protein and flavor is the ultimate game-changer. This Sweet Chilli Shrimp Bowl is designed exactly for that. It is clean, incredibly fresh, packs 38g of high-quality protein, and tastes like a cheat meal instead of dry prep food.
Ingredients You'll Need
- For the Shrimp: 150g frozen shrimp (thawed and peeled), 1 tsp olive oil, 0.5 tsp minced garlic, 0.5 tsp paprika, and 2 tbsp sweet chilli sauce.
- For the Base: 70g dry jasmine rice.
- For the Mango Tomato Salad: 75g diced mango, 60g halved cherry tomatoes, 1 tbsp chopped fresh coriander, and 2 lime wedges.
- For the Quick Pickled Onion: 40g thinly sliced red onion, 3 tbsp rice vinegar, 3 tbsp water (boiled), 1 tsp sugar, and 0.3 tsp salt.
Quick pickling red onions in rice vinegar transforms them into sweet, tangy, vibrant pink pops of acidity that cut through the sweet chili glaze perfectly.
Step-by-Step Instructions
1. Quick pickle the onion: Combine 3 tbsp rice vinegar, 3 tbsp boiled water, 1 tsp sugar, and 0.3 tsp salt in a small bowl. Stir until dissolved, add the red onions, press them down, and set aside for at least 15 minutes.
2. Cook the rice: Rinse the jasmine rice until the water runs clear. Cook according to package instructions, then fluff with a fork and keep warm.
3. Prep the salad: Toss the diced mango, cherry tomatoes, half of the chopped coriander, and a squeeze of lime juice together in a small bowl.
4. Sear the shrimp: Pat the thawed shrimp completely dry with paper towels (vital for a good sear!). Heat olive oil in a pan over high heat. Cook the shrimp in a single layer for 1 minute on each side until pink.
5. Glaze: Reduce heat to medium. Add the minced garlic and paprika, tossing for 30 seconds. Pour in the sweet chilli sauce, coating the shrimp until sticky, then remove from heat immediately.
6. Assemble: Build your bowl with a rice base, topped with mango salad, pickled onions, and glazed sweet chili shrimp. Garnish with remaining coriander and serve with lime wedges.
Macros & Pro Tips
- Macros per serving: 38g Protein / 68g Carbs / 6g Fat / ~475 kcal.
- Cutting Tip: Reduce jasmine rice to 50g dry to instantly drop the macros to ~380 kcal and 52g carbs without losing volume or satisfaction.
- Shrimp Sear: Do not skip patting the shrimp dry. If they are wet, they will steam in the pan instead of getting that beautiful golden caramelization.
Keep the shrimp dry, the pickle sharp, and the rice portion intentional for a fresh bowl that feels bigger than its calories.
