Easy Chili Crisp Shrimp Bowls (with Roasted Veggies)
These Chili Crisp Shrimp Bowls feature roasted squash, broccoli and shrimp with an incredible no-cook chili crisp sauce. The recipe actually fits the bill as both a sheet pan dinner and a one bowl meal!
Servings: 4
Ingredients
Chili Crisp “Special Sauce”
- ¾ cup mayonnaise (regular or vegan)
- 1 tablespoon chili crisp (well stirred)
- 2 teaspoons maple syrup
- 1 teaspoon fresh lime juice
- Salt and pepper
Shrimp, Squash and Broccoli
- 1 pound broccoli, cut into medium florets
- 3 cups (½-inch) diced butternut squash (from a small squash)
- 4 garlic cloves, divided
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 2 tablespoons chili crisp (well stirred), plus more for serving
- 1 pound peeled and deveined shrimp (aim for medium-sized shrimp)
- Juice from ½ lime
For Serving
- Rice or quinoa (optional)
- Chopped cilantro and scallions
- Chopped cashews (optional)
- Lime wedges
Instructions
- Preheat the oven to 450˚F (230˚C). Line a large sheet pan with parchment paper.
Make the Chili Crisp Sauce
- In a small bowl, whisk together the mayonnaise, chili crisp, maple syrup and lime juice. Season with a touch of salt and pepper. You can thin the sauce with a splash of water if you prefer (this will depend on the type of mayonnaise you use and how thick you like your sauces). Do Ahead: The sauce can be refrigerated for up to 1 week.
Cook the Shrimp, Squash and Broccoli
- Arrange the broccoli, squash and 3 garlic cloves (unpeeled) on the large lined baking sheet. Drizzle with the oil, and season with salt and pepper. Toss to coat. Spread the vegetables in a single layer and bake for 20 minutes
- Meanwhile, place the shrimp in a bowl and grate in 1 garlic clove. Add 2 tablespoons of chili crisp, and season with salt and pepper. Toss to coat. If your chili crisp is thick and dry, add a splash of olive oil (the shrimp should glisten). Refrigerate until needed.
- Remove the veggies from the oven and give them a stir. Scatter the marinated shrimp over top. Return the pan to the oven and bake until the shrimp are opaque throughout and cooked through, about 8-12 minutes, depending on the size of your shrimp. Drizzle the lime juice over everything.
Serve
- Scoop rice or quinoa (or you can omit the grains) into shallow bowls and arrange the vegetables and shrimp over top. Drizzle the bowls with the chili crisp special sauce, and garnish with chopped cilantro, scallions and cashews. Serve with lime wedges and more chili crisp on the side.
Notes
Recipe Tips & Variations
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- You can swap out the shrimp for 4-6 chicken thighs (depending on their size), and I also suspect tofu would work great. If you use chicken thighs, arrange them over the uncooked vegetables, and bake everything for 30-40 minutes, stirring the veggies halfway through, until the chicken is cooked through.
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- I love these bowls over rice, but you can omit the grains altogether or use cauliflower crumbles instead.
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- I use Fly By Jing Chili Crisp, which is gluten-free. Some other brands are thicker or drier, so adjust as needed.
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- You can use pre-cut butternut squash, but be sure to cut it down into ½-inch-sized pieces so that they cook through. You can also swap out the squash for sweet potatoes and swap the broccoli for cauliflower (or really use any roasted veggies you like, although the timing will change. Good options include green beans, roasted shallots, bell peppers, etc.).
Serving Tips
You can watch how the bowls come together in this video. Let your people build their own bowls (or plates, as my youngest prefers), with chopped scallions, cilantro, and cashews for sprinkling. Be sure to serve any leftover sauce at the table.Storage Tips
Store leftover sauce in an airtight container in the fridge for up to a week. The bowls are best eaten right away, however leftover veggies and shrimp can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave for 2-3 mintues, or on the stovetop until the shrimp and veggies are warmed through. I recommend making a fresh batch of rice or quinoa to serve with your bowls. Loved this recipe? Check out @nickisizemore for more!