The unbeatable combo of sweet and heat is heighted with our addictive Sticky Chili Sauce which coat succulent shrimp, then served on top of jasmine rice with a side of tangy cucumber radish salad. Welcome to your new favorite meal!

Sticky Chili Shrimp Bowls with Tangy Cucumber & Radish Salad


10 oz shrimp

6 oz jasmine rice

3 oz ginger/garlic/sesame oil mixture 

2 oz mirin/rice vinegar blend

4 oz cucumber

2 oz radishes

8 oz Zesty Sticky Chili Sauce*

1 oz cornstarch

1 oz sesame seeds

2 oz green onion

1 oz fresh chili

1 oz lime (1/2)


*Zesty Sticky Chili Sauce: Sriracha, sweet soy, liquid aminos, sesame oil, brown sugar, rice vinegar



Olive oil

Salt and pepper




Large bowl

Medium bowl

Cutting board and knife

Large skillet



Wooden Spoon

Medium saucepan

12 oz water

Sticky Chili Shrimp Bowls with Tangy Cucumber & Radish Salad

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*Approximate Values Based On My Fitness Pal


    Finely slice green onion

    Finely cut fresh chili into rounds, removing the seeds

    Thinly slice radishes into rounds

    Cut cucumbers in half lengthwise. Cut into thin half moons

    Cut lime into wedges

    Rinse shrimp in colander, pat dry with paper towel, season with salt & pepper


      Step 1: Prepare Rice

      Pour rice into a medium saucepan and add measured water with a pinch of salt. Cover and bring to boil, reduce to low heat and simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside.

      Step 2: Make salad

      In a medium bowl add cucumber, radish and mirin/rice vinegar blend. Mix together well and set aside.

      Step 3: Sear shrimp

      Heat a drizzle of olive oil in a large skillet over high heat. Add shrimp and sear for about 45 seconds on each side until golden. Remove with tongs and place into a large bowl.

      Remove skillet from stove to cool down slightly, turn down to medium.

      Step 4: Prepare sauce

      Return skillet to stove and add garlic/ginger/sesame oil mixture to the heated skillet. Cook for 1-2 minutes until fragrant. Add cornstarch, stir well, then add Sticky chili sauce. Cook for 1 minute until sauce is thickened.

      Step 5: Finish shrimp

      Return shrimp into skillet and toss to coat in sauce and reheat and cook for 1 - 2 minutes until sauce coats the shrimp well.

      Step 6: To Serve

      Divide rice into bowls. Pile shrimp evenly on top of rice and pour all the sticky sauce over it. Add cucumber salad to the noodle bowl. Garnish with sesame seeds, fresh chili and green onion. Squeeze with lime and enjoy!