This Weight Watchers-friendly Thai-inspired shrimp rice bowl features juicy shrimp, fragrant lemongrass, garlic, lime, and a sweet-spicy chili sauce served over rice. It delivers restaurant-style flavor while keeping calories and WW Points reasonable.
Servings
4 servings
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Estimated WW Points
Depending on your specific ingredients and rice portion:
- 4–6 Points per serving with light sauce and ½ cup cooked rice
- 6–8 Points per serving with a larger rice portion
(Always verify with the current WW app, as Points can vary by plan.)
Ingredients
Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tsp sesame oil
- 1 tsp olive oil
- 1 tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 tbsp finely minced lemongrass (tender inner part only)
- ½ tsp black pepper
Rice
- 2 cups cooked jasmine rice or brown rice
- Cooking spray
For lower Points, use:
- cauliflower rice
- half rice and half cauliflower rice
Thai Chili Lemongrass Sauce
- 2 tbsp sweet chili sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp honey or sugar substitute
- 1 tsp grated fresh ginger
- 1 tsp minced lemongrass
- ¼ tsp red pepper flakes (optional)
Vegetables
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 2 green onions, sliced
- 1 cup shredded carrots
Garnishes
- Fresh cilantro
- Lime wedges
- Sliced green onions
- Red chili slices (optional)
Step 1: Marinate the Shrimp
In a bowl combine:
- shrimp
- sesame oil
- olive oil
- garlic
- lemongrass
- lime juice
- black pepper
Mix well.
Marinate for:
- 15–20 minutes
Do not marinate much longer, as the lime juice can start to “cook” the shrimp.
Step 2: Prepare the Sauce
In a small bowl whisk together:
- sweet chili sauce
- soy sauce
- rice vinegar
- lime juice
- honey or sweetener
- ginger
- lemongrass
- red pepper flakes
Set aside.
Step 3: Cook the Vegetables
Lightly coat a large skillet or wok with cooking spray.
Cook:
- bell peppers
- snap peas
- carrots
Stir-fry for:
- 3–4 minutes
The vegetables should remain slightly crisp.
Transfer to a plate.
Step 4: Cook the Shrimp
Heat the skillet over medium-high heat.
Add shrimp in a single layer.
Cook:
- 1½–2 minutes per side
The shrimp should become pink and opaque.
Avoid overcooking.
Step 5: Add the Sauce
Pour the prepared sauce into the skillet.
Cook:
- 1–2 minutes
The sauce should lightly glaze the shrimp.
Return vegetables to the skillet and toss everything together.
Step 6: Prepare the Rice
Warm the cooked rice.
For extra restaurant-style flavor:
- lightly spray a skillet with cooking spray
- sauté the rice for 2–3 minutes
Step 7: Assemble
Divide rice among 4 bowls.
Top with:
- Thai chili lemongrass shrimp
- vegetables
Garnish with:
- cilantro
- green onions
- lime wedges
- chili slices
Restaurant-Style Tips
Use Fresh Lemongrass
Fresh lemongrass provides a bright citrus aroma that dried lemongrass cannot fully replicate.
Cook Shrimp Quickly
Shrimp become rubbery when overcooked. Remove them from heat as soon as they turn opaque.
Keep Vegetables Crisp
Thai restaurant stir-fries usually feature vegetables that retain some crunch.
Finish with Lime
A squeeze of fresh lime just before serving brightens all the flavors.
Variations
Extra-Spicy Version
Add:
- 1 finely chopped Thai chili
- extra red pepper flakes
Lower-Point Version
Serve over:
- cauliflower rice
- broccoli rice
High-Protein Version
Add:
- extra shrimp
- edamame
Vegetable-Packed Version
Add:
- broccoli
- mushrooms
- bok choy
- zucchini
Meal Prep
Store rice and shrimp mixture separately.
Refrigerator
- Up to 3 days
Reheating
Warm gently in a skillet or microwave until just heated through.
Avoid prolonged reheating, which can toughen the shrimp.
Approximate Nutrition (Per Serving)
Using ½ cup cooked rice:
- Calories: 280–340
- Protein: 24–28 g
- Carbohydrates: 25–30 g
- Fat: 5–8 g
- Fiber: 2–4 g
