30 Minute Spicy Shrimp and Zespri Kiwifruit Black Rice Bowls
Everybody’s looking for quick, convenient, healthy meals that can do double duty at the dinner table as well as in the lunchroom. Lucky for you, I have just what you need…quick and easy shrimp bowls!
It’s no secret that I’m a super-busy mom of two who is always looking for ways to make my meal prep a bit easier. One of my rules is to always have some staple food items on hand in my kitchen, and one of those things is frozen shrimp. A bag of frozen shrimp is a budget-friendly protein that can be multi-purposed in a number of ways, but my favorite way to prepare it is by quickly pan-frying it with Asian-style seasonings.
I thaw the frozen shrimp under running water in my kitchen sink and it’s ready to go!
In this easy bowl, spicy Asian shrimp pair perfectly with brightly-colored veggies and antioxidant-rich black rice. The vibrant Zespri Green Kiwifruit are the perfect cooling foil for the spice, taking it down a notch and adding some addictive sweetness to this delicious, 30 minute meal.
I use Zespri Kiwifruit because they are committed to quality so I always know I’m getting the best-tasting kiwifruit. Feel free to improvise with the vegetables and grain though – you can sub in anything you have in your fridge, including avocados, baby corn, tomatoes, or broccoli.
The black rice can be swapped out for white or brown rice, quinoa, buckwheat, or sorghum, to name a few. You can also swap out the green kiwifruit for Zespri SunGold Kiwifruit, which has a yellow flesh and tropical-sweet taste. The possibilities are endless.
Double this recipe so you can bring it to work and make all of your colleagues jealous 😉
Watch me make this recipe here:
These spicy rice bowls combine the fresh flavour of Zespri kiwifruit with spicy Asian-style shrimp to create an addictive, easy-to-make meal!
- 1 cup black rice dry
- 3 Zespri Green Kiwifruit peeled and cubed
- 1 lb raw shrimp peeled
- 1 tablespoon neutral oil I use avocado oil
- 1 clove large garlic minced or pressed
- 1 teaspoon heaping freshly grated ginger
- 1/2 teaspoon Chinese five spice powder
- 1/4 teaspoon cayenne pepper or more to taste
- 1/8 teaspoon salt
- 1/3 cup mayonnaise
- 2 tablespoons sriracha or other hot sauce
- White and black sesame seeds optional
- 3 cups assorted vegetables for topping
Cook the rice according to package directions.
While the rice is cooking, rinse the shrimp and pat dry.
In a frying pan, heat the oil with the garlic and ginger and cook for 1-2 minutes.
Add the Chinese five spice powder, cayenne pepper, and salt to the pan and stir to thoroughly coat the aromatics. Cook for another minute, then add the raw shrimp.
Cook the shrimp for 5-10 minutes on medium heat, stirring often to coat with the spices and to ensure even cooking. Do not overcook.
Prepare the sriracha mayonnaise by combining the mayonnaise with the sriracha and stirring to mix thoroughly.
Once the rice is done, assemble the bowls by layering the rice, then adding the Kiwifruit, shrimp, vegetables, and topping with the sriracha sauce. Garnish with white and black sesame seeds.