A bold, satisfying bowl that comes together in under 20 minutes. Fluffy quinoa or rice, tender shrimp, and steamed broccoli, all brought together with a generous drizzle of B'Cubs® Voodoo Peanut Sauce. Rich, nutty, and just the right amount of heat. This is weeknight dinner done right.
Ingredients
- ¾ cup B'Cubs® Voodoo Peanut Sauce (plus more for serving)
- 1 cup cooked quinoa or white rice
- 1 cup medium shrimp, peeled and deveined (or swap for diced chicken breast)
- 1 cup steamed broccoli
- 1 tbsp vegetable oil
- 1 lime, cut into wedges
- Fresh cilantro, chopped (optional)
Instructions
- Cook the protein: Heat vegetable oil in a skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side until pink and cooked through. If using chicken, cook until no longer pink inside, about 5 to 6 minutes.
- Build the bowl: Divide cooked quinoa or rice between two serving bowls. Top with shrimp and steamed broccoli.
- Add the sauce: Drizzle B'Cubs® Voodoo Peanut Sauce generously over each bowl. Don't be shy. The sauce is the star.
- Finish and serve: Squeeze a lime wedge over the top, garnish with fresh cilantro if using, and serve immediately.
Serve it With
This bowl pairs well alongside our Sweet Corn and Edamame Skillet if you're feeding a crowd. Add extra B'Cubs® Voodoo Peanut Sauce on the side for dipping or drizzling.
Tips
- For quinoa, use a 2:1 water ratio. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Or use a microwavable quinoa or rice pouch to save time.
- Pull shrimp off the heat as soon as they curl into a C shape and turn pink. An O shape means overcooked.
- B'Cubs® Voodoo Peanut Sauce already has peanut pieces in it. If you want even more crunch, scatter a few crushed peanuts on top before serving.
- Add extra B'Cubs® Voodoo Peanut Sauce right before serving for more punch and heat.
This recipe uses ¾ cup of B'Cubs® Voodoo Peanut Sauce, so stock up. Grab a single bottle or pick your heat level with a 2-Pack and keep your bowls saucy all week.