Sweet Chili Shrimp & Jasmine Rice Bowls
This meal prep is not only deliciously sweet with a little kick but it’s also super healthy!
Equipment
- 1 Pressure Cooker
- 1 Fry Pan
- 4 Glass Lunch Storage Containers
- 4 Condiment Containers
Ingredients
- 3/4 Cup Jasmine Rice
- 7 oz Tail off shrimp
- 2 Mini sweet red pepper
- 1/2 cup Pineapple
- 4 tbsp GHughes Sweet Chili Sauce
- 1/8 tsp Sriracha
- 1/8 tsp Apple Cider Vinegar
- 1 tsp Swerve Brown Sugar
- 2 tsp garlic
- 1 tbsp Olive Oil
Instructions
- Set up your pressure cooker and make 4 cups of jasmine rice.
- Dice up your sweet red peppers and set aside.
- While your rice cooks, pan fry the shrimp with a little olive oil, garlic and dried red pepper flakes until the shrimp are almost done then add in your sweet red peppers. Cook that for just a couple minutes until the peppers are shiny.
- While your shrimp is cooking, mix in your sauce pan the GHughes Sweet Chili Sauce, apple Oder vinegar, brown sugar and Sriracha.
- When the sauce is warmed up, pour a little in four condiment containers.
- Add your pineapple to the sauce, mix and then pour into your pan with the shrimp and mix it all together.
- Once everything was done, add the rice to your containers then top each with your shrimp mixture, weighing each portion.
- Top with dried red pepper flakes, sesame seeds and parsley.
Notes
Total of 6 Weight Watchers points.
Tried this recipe?Let us know how it was!