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

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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.)

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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

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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)

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Vegetables

• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 2 green onions, sliced
• 1 cup shredded carrots

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Garnishes

• Fresh cilantro
• Lime wedges
• Sliced green onions
• Red chili slices (optional)

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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.

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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.

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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.

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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.

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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.

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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

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Step 7: Assemble

Divide rice among 4 bowls.

Top with:

• Thai chili lemongrass shrimp
• vegetables

Garnish with:

• cilantro
• green onions
• lime wedges
• chili slices

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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.

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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

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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.

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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