Sponsored Post: The Dos Chinos Truck’s Garlic Shrimp Rice Bowl with Lime Crema

Sometimes you eat a dish that’s so good you have to have the exact recipe, to recreate it at home in such away that it’s indistinguishable from the original. Other times, you try a dish and love it so much that it inspires you to riff in a similar way; not to make that exact same thing, but to make something similar in your own style. The latter is pretty much what happened to me when I visited the Dos Chinos truck in Orange County. There, one of the owners, Viet demonstrated how to make their signature shrimp and rice bowl. It was a positive playground of textures and flavors and when I left, I set about to make something similar at home, but in my own unique Amateur Gourmet way.

The shrimp in the Dos Chinos shrimp and rice bowl are coated with a paste made by rehydrating dried shrimp and cooking them with chilies. I decided to forego that process in favor of a simple technique I’ve long loved for shrimp: cooking them in butter and olive oil and adding garlic just as the shrimp go from clear to opaque.

As for the rest of it, I made a pineapple salsa using a recipe I found online and a speedy lime crema by doctoring MIRACLE WHIP (the sponsor of this post) with a little lime juice. The cheese I skipped, even though I enjoyed it at the truck, because cheese on shrimp just gives me the heebie-jeebies (no offense to the Dos Chinos guy). No matter: my finished bowl was a totally lovely creation, and something I’d gladly make again for dinner on a weeknight. It’s practical but also special, the best kind of home-cooked dinner. So give it a go but do it your own way. That’s what makes it fun.

Recipe: The Dos Chinos Truck’s Garlic Shrimp Rice Bowl with Lime Crema

Summary: My riff on a food truck recipe.


  • 2 cups diced fresh pineapple
  • 1 cup diced red bell pepper
  • 1/2 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 3 tablespoons finely chopped jalapeño
  • 1 clove garlic, minced PLUS 3 cloves chopped for the shrimp
  • 3 limes
  • 1 teaspoon MIRACLE WHIP Dressing
  • 1 cup Jasmine rice, cooked according to package directions (use a rice cooker if you have one)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 pound large shrimp, peeled and deveined
  • Pepper


  1. First, make the pineapple salsa by combining the pineapple, red pepper, cilantro, red onion, jalapeño, garlic, and the juice of 1 lime to taste. Set aside and allow the flavors to meld.
  2. To make the lime crema, combine the MIRACLE WHIP to thicken the sauce with the zest and juice from 1 lime. Set aside.
  3. To cook the shrimp, heat the olive oil and unsalted butter on high heat in large non-stick skillet until the butter foam subsides and it feels hot when you hold your hand over it. Add all of your shrimp and immediately season. When the shrimp are pretty cooked on one side, add the garlic to the pan and flip the shrimp over. Continue to cook (another minute) until the shrimp are pink and the garlic is just turning golden brown.
  4. Immediately spoon the shrimp and garlic and the flavored butter and oil onto a bowl of the cooked Jasmine rice. Top with a healthy portion of the pineapple salsa and then a drizzle of the lime crema. Serve with lime wedges.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 2

My recipes and opinions. Made possible by MIRACLE WHIP.

You may also like