Crispy Shrimp, Rice and Veggies with Soy Ginger Sauce
This crispy shrimp and rice bowl is a healthy way to satisfy your fried-food cravings! It’s loaded with veggies and drizzled with a soy-ginger glaze.
Being pregnant and becoming a mom changed me in a lot of ways. Yes, it made me more patient, my heart more full, and my days more busy (yet fun!). Oh, and it made me like fried food. Like, a lot.
When I was pregnant, even though many people said it was fine, I couldn’t bring myself to eat raw sushi. Knowing my luck, I’d be the one to get the bacteria fish and end up with a ton of problems. So, I skipped it. Instead, I went for the “cooked” rolls. “Cooked” = “fried” at the sushi bar. And it was delicious.
While I’m pretty much back to my old eating ways and cravings, the fried food love has stuck around a little bit. Since it’s more of a treat type thing than everyday food, I love to make healthy versions of restaurant fare at home. This is especially prevalent with the sodium content; I control how much salt goes into the food, and can still wear my wedding ring the next day. 😉
Crispy Shrimp and Rice Bowl
Here’s a delicious twist on crispy shrimp with rice and veggies. It’s much lighter than standard restaurant rice bowls, with bold, savory flavors. It makes the entire house smell amazing, and is especially wonderful with a sweet and spiced soy ginger sauce on top.
The secret ingredient:
This is one of my favorite uses for this beloved cereal. It makes a light and crunchy coating for fish, baked chicken, and veggie sticks. Simply grind up in the food processor,
season,
dip,
and fry. I mean “cook.”
The Chex has simple ingredients, and by cooking the shrimp in coconut oil, it yields a lovely earthy taste, beautiful crisp, and dose of healthy fat.
Here’s the recipe if you’d like to give it a try! My friends at Chex are also our featured sponsor for Winter Shape Up this week, so be sure to check in with your workout here and enter to win an awesome goodie package.
Crispy Shrimp and Rice Bowls with Soy-Ginger Glaze
Ingredients
Scale
- 1 lb shrimp, cleaned, deveined and tails removed (I used medium shrimp, but think that large would have been even better)
For the coating
- 2 1/2 cups rice Chex, ground in the food processor
- 1/4 teaspoon garlic powder
- Salt and pepper
For frying
- 1 egg
- Coconut oil (a heaping tablespoon)
For the veggies and rice
- 16 oz stir fry veggies
- 2 cups cooked brown rice
- Tamari or soy sauce
For the sauce
- 1 teaspoon sesame oil
- 1/4 cup olive oil
- 2 teaspoons soy sauce or Tamari
- 1 teaspoon rice vinegar
- 1 clove of minced garlic
- 1-inch piece of fresh ginger, grated
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Process the Chex until almost a flour, but still with a little bit of texture.
- Season well with the garlic powder, salt and pepper.
- Pour into a bowl.
- Rinse the shrimp, pat dry, and season with salt and pepper.
- Whisk the egg in a small bowl.
- Dip the shrimp into the egg, then into the Chex mixture and press to make sure it’s fully coated. Since my shrimp were smaller, I did this in batches and just made sure to really press the Chex crumbs onto the shrimp.
- Place the breaded shrimp on a large plate and heat the coconut oil in a large skillet on medium to medium-high.
- Cook the shrimp in the coconut oil for 1-2 minutes per side, until cooked through and golden brown.
- Transfer to a plate lined with paper towels.
- While the shrimp is cooking, make the veggies and rice.
- In a large wok or skillet, heat the veggies on medium-high heat with a little coconut oil and season well with salt and pepper.
- Stir frequently.
- After 5 minutes, add in the rice, a splash of Tamari and remove from heat.
- Next, make the sauce.
- Whisk all of the sauce ingredients in a small bowl.
- Taste and adjust seasonings as needed.
- In each serving bowl, add the rice and veggie mixture with some shrimp on top.
- Garnish with sesame seeds and or chopped scallions, and serve with the sauce on the side. Before feasting, pour a little of the sauce on top and enjoy!
Nutrition
- Serving Size: 4
What’s your favorite restaurant food to cook at home? I used to be intimidated by lobster, but it’s become one of my favorites for a fancy dinner at home.
I was hit with a nasty virus, but before I got sick, I had time to make a meal prep post for the week. Coming ‘atcha this afternoon!
xoxo
Gina
22 Comments
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I NEVER realized how much I can tell where my sodium intake landed the day before until I got engaged and started wearing a ring (wasn’t really a ring wearer before that) – my fingers fluctuate SO much in size! The morning after a salty meal, that puppy isn’t coming off until I have a few hours of hydration in me 🙂
mine do too- it’s crazy! i’m always afraid if we go out to eat that it’s going to get stuck on my finger hahah
This post has funny timing because I actually got sushi last night (including a fried tofu side dish) and my rings are super tight today! I actually just bought Chex cereal- didn’t think of using it as breading, love this idea.
Shrimp is my favorite food in the world! I would never have thought to use Chex to make them crispy but I’m definitely trying this! This looks so good oh my gosh.
Oh man I love cooked sushi! So so good!
Very timely for me too Gina! The hubs died when I ordered TEMPURA at the sushi bar (preggers)…glad to know I’m not alone:-
Gonna try this recipe so I don’t feel like death after…
hahah you are NOT alone 🙂
What a great breading substitute idea! It’s like shrimp “light-tura”.
I feel like everyone is all about the chex mix bread crumbs lately, I’ve tried it in meatballs and I can’t decide if I like it. However, it’s gluten free which is a plus for my hubby so I’ll have to try these shrimp and see how it goes!
Ooh love this! Can’t wait to try. 🙂 One of my favorite restaurant foods to cook at home is nigiri sushi! Pretty easy. I also love shabu shabu or hot pot 😉
where do you get your fish? i’m always scared to make raw sushi at home even though we have so many options here
That’s fair. Food poisoning is no joke O.O
I go to the metropolitan market here in tacoma which is basically a gourmet supermarket. I get ahi tuna from costco though, and that has been fine! Also I follow a japanese food blogger too (Just One Cookbook) and she has her own shop where you can buy raw fish – I haven’t tried it yet, but I am very curious! It’s fishforsushi.com
Let me know if you end up trying to make raw sushi at home! I’d love to see your lobster recipe too 😉
Aww Gina I hope you’re feeling better!
thank you <3
My favorite ‘restaurant food’ to cook at home is shrimp alfredo. I use little butter and mostly greek yogurt with a bit of sour cream and parmesan cheese (plus a ton of Cajun seasoning of course!).
I am currently living in Japan…….I wonder what there take on this recipe would be. I have been surprised by how much fried food is in the culture here.
that sounds amazing!!
yes i would be interested to hear what they would think. it’s how i feel about mexican food. it’s greasy to an entirely different level in the states
This looks delicious. My favorite restaurant meals to make at home are California rolls, I make them about once a week.
yum! i have the stuff to make sushi at home and very rarely do it. we need to get back into it
Looks yummy ! Im in Tucson and good restaurant recommends ?
This looks tasty – I never thought to use Chex. For some reason my default gluten free “breading” is almond flour, but it can be awfully heavy, especially on something like shrimp.
Feel better soon!
Nice recipe! It looks yummy! Gonna try it!
It looks really good!
Rice is the staple food in my home, and this is definitely one creative way to play around it! Can’t wait to try.