Home RECIPES Thai Rice Bowl

Thai Rice Bowl

Total Time: 30 mins.
Prep Time: 20 mins.
Cook Time: 10 mins.
Serves: 4


Lime Peanut Dressing:
1/3 cup (75 mL) peanut butter, creamy
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) honey
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) sriracha hot sauce
1 clove garlic, minced 

Rice Bowl:
2 pkg (250 g each) Tilda® Coconut Basmati Rice Ready to Heat
1 tbsp (15 mL) canola oil
1 lb (500 g) peeled deveined large shrimp, tails removed
2 tsp (10 mL) minced fresh ginger
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
4 tsp (20 mL) soy sauce
1 cup (250 mL) thinly sliced red cabbage
1 ripe mango, peeled and sliced
1/2 red pepper, thinly sliced
2 green onions, thinly sliced
1/4 cup (60 mL) chopped toasted cashews
2 tbsp (30 mL) finely chopped cilantro

Star Product

Coconut Steamed Basmati Rice
Coconut Steamed Basmati Rice


  1. Lime Peanut Dressing: Whisk together peanut butter and 1/4 cup (60 mL) hot water until smooth. Stir in lime juice, honey, soy sauce, hot sauce and garlic until combined; set aside.
  2. Rice Bowl: Heat oil in wok or large skillet set over medium-high heat; sauté shrimp, ginger, garlic, salt and pepper for about 4 minutes or until shrimp start to curl and turn pink. Stir in soy sauce; cook for about 1 minute or until shrimp are cooked through.
  3. Meanwhile, heat rice according to package directions. Divide among 4 bowls. Top with shrimp, cabbage, mango, red pepper, green onions and cashews. Drizzle with Lime Peanut Dressing and garnish with cilantro.


Use a vegetable peeler to peel the mango.