asian shrimp and veggie bowls

Asian Shrimp and Veggie Bowls

In preparation for the overindulgence of Thanksgiving, it seems fitting that we make a light dish with some shrimp and veggies. Ginny has been making up a lot of delicious sauces lately and has really outdone herself with this one. The sauce fuses together soy sauce, olive oil, coconut milk and peanut butter along with a host of other ingredients to make the perfect stir fry and topping sauce for shrimp and roasted veggies.

asian shrimp and veggies on plates

Roasted cabbage has not always been at the top of my veggie list. Ginny has really changed my opinion. I had only tried cabbage boiled or mixed in with some other concoction. Little did I know that the glory of cabbage is a solo show. Oh, and these mushrooms will make your palate sing with the tang they pack when topped in Ginny’s secret sauce.

As the days get shorter and my complexion slowly fades to ghost white, I am always looking for ways to lighten things up in the dark of winter. It’s really important to get plenty of fresh veggies during this time and curry powder does wonders with its bright color and healing properties when you throw it in a sauce. Ginny has a way of knowing exactly what needs to go in even when she is working just on instinct. Maybe someday I will learn this gift by osmosis.

asian shrimp and veggies from top

The colors in this dish are spectacular. You can do lots of different veggies with this sauce. We chose sweet potatoes, purple cabbage, mushrooms, onions, cauliflower and red peppers.

asian shrimp and cauliflower in bowls

This sauce would work well with chicken breast or grilled fish. It would do well as a marinade for pork also. Grilled pork chops with a layer of roasted purple cabbage and Ginny’s sauce on top….mmmmm.

asian shrimp and veggie bowls from top

PREP TIME: 20 minutes     COOK TIME: 20 minutes     SERVINGS: 6


  • 2 large sweet potatoes, peeled and cubed
  • 16 oz. baby portabellas, sliced thin
  • 1 red onion, chopped
  • 1 head cauliflower, chopped
  • 1 red cabbage, cut into 1/2 inch thick slices
  • 1 red bell pepper, sliced thin
  • 2 lbs. thawed shrimp

for the sauce:

  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1/8 cup coconut milk
  • 4 tbsp. peanut butter
  • 2 tsp sriracha sauce
  • 2 tsp sesame oil
  • 2 tbsp. honey
  • 2 tbsp. rice vinegar
  • 1 tsp ginger
  • 1 tsp curry powder
  • 2 tsp hoisin sauce


  1. Heat oven to 400 degrees. Place sweet potatoes, mushrooms, onion, cauliflower, cabbage and bell pepper on baking sheet. Cook for about 20 minutes or until veggies are soft. Remove from oven.
  2. Heat one cup of sauce in a medium pan high heat. Add shrimp and cook for about five minutes. Serve shrimp and veggies in bowls and top with extra sauce.






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