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Inside this 30-minute spicy shrimp bowl recipe are two mini recipes — a clever, flavor-bomb of a sauce and a quick spiced-nut technique.

I’ve committed both to memory and have since carried them over to other dishes.

One great thing about it is that I could make it with ingredients that I already have in my kitchen. 

Maybe you can, too. It begins with a 1/4 cup of low-sodium soy sauce. You whisk in three tablespoons rice vinegar (or you can use any vinegar you have) and ketchup.

Then, you season that with a little sesame oil, fresh garlic, ginger and a bit of jarred chili sauce to create a thick, spicy-sweet mixture.

(If you don’t like sesame oil, add olive oil or any neutral oil, but you do need a little fat in the mix. 

I have made it without the chili sauce as well and it was a bit less wonderful, but still quite good.

The nuts are toasted in a skillet on the stovetop. 

Moniz describes the cashews as kickin’ because you cook them in a tablespoon of the chili sauce (I used Huy Fong Chili Garlic Sauce) until lightly browned, dry and a little sticky. 

Then, while still warm, sprinkle them with orange zest and sesame seeds and lightly toss.

The cashews were so good, I had to stop myself from snacking on them while I pan-fried the shrimp. 

So far, I’ve tried this easy treatment with slivered almonds and pumpkins seeds, too.

The sauce, I’ve tossed with plain chicken strips that I first pan-fried in a bit of olive oil until browned. 

I’ve also used it to lightly coat battered, fried catfish strips, too.

Oh, and, of course, try the components in this rice bowl just as Moniz recommends. We greedily devoured the shrimp bowl. Bet you will, too.

Ingredients

• 3 tablespoons olive oil, divided, plus more as needed
• 1 cup cashews, dry roasted
• 2 tablespoons chili garlic sauce, such as Huy Foy brand, divided
• 1 teaspoon finely grated orange zest (from 1 large orange)
• 1 teaspoon white sesame seeds, plus more for serving
• 1 pound peeled, deveined medium (41-50 count) shrimp, defrosted if frozen
• 1/4 cup fine white cornmeal
• 1/4 teaspoon fine black pepper
• 1/4 cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons ketchup
• 1 teaspoon sesame oil
• 1 teaspoon minced or grated garlic
• 1/2 teaspoon minced or grated fresh ginger
• Steamed white rice, for serving
• 1/4 cup sliced scallions, for serving

Method 

Step 1

In a large cast-iron or nonstick skillet over medium heat, heat 1 tablespoon of the olive oil until shimmering. Add the cashews and 1 tablespoon of the chili sauce. Cook, stirring frequently, until lightly toasted, 3 to 4 minutes. Move the cashews to a plate, and sprinkle with the orange zest and sesame seeds. Toss to distribute the zest and seeds.

Step 2

Pat the shrimp dry. In a large bowl, whisk together the cornmeal and pepper until combined. Toss the shrimp with the seasoned cornmeal to coat. Shake off any excess flour before cooking.

Step 3

Line a platter with a paper towel or a kitchen towel. In the same skillet over medium heat, heat 2 tablespoons of olive oil until hot, about 1 minute. Drop a bit of cornmeal into the oil: If it sizzles vigorously, the oil is hot enough. Working in batches, fry the shrimp until golden and cooked through, about 2 minutes on each side, adjusting the heat and adding more oil, as needed. Transfer the cooked shrimp to the prepared platter when they are done.

Step 4

In a small bowl, whisk together the soy sauce, vinegar, ketchup, sesame oil, garlic, ginger and remaining 1 tablespoon of chili sauce until well combined.

Step 5

When all of the shrimp are fried, reduce the heat to low. Return the cooked shrimp to the skillet and pour the sauce mixture over. Toss the shrimp with the sauce and simmer until the sauce thickens and coats the shrimp, 2 to 3 minutes. Remove from the heat.

Serve the shrimp over steamed rice, topped with cashews, scallions and more sesame seeds, if desired.

This is one of the best spicy shrimps with cashew receipt that will boost your breakfast nutritional benefits. 

Try out this amazing beef and potato with harissa recipe. 

7 homemade condiments to add that perfect finishing touch to your dishes

Have a wonderful breakfast!