Recipe Friday: The Shrimp Bowl at Sprouts at the Spa at Camelback Inn

Marilyn HawkesMay 31, 2019
Share This

If you haven’t been to Sprouts at the Spa at Camelback Inn, you’re missing out on one of the Valley’s best breakfast and lunch spots. Tucked away at the back of the property, nestled up against Mummy Mountain, Sprouts offers a bounty of fresh and healthy dishes. This week, Jeffrey Pilditch, Camelback Inn’s executive chef, shares one of the restaurant’s mainstay dishes – the Shrimp Bowl.

Many cooks struggle with cooking shrimp because they fear under or overcooking them, Pilditch says. He offers this tip: Cut the shrimp in half horizontally and during the cooking process they will turn into a corkscrew shape. “It’s a surefire way to know when the shrimp is ready.”

Sprouts will be getting a new menu sometime in June, but the popular Shrimp Bowl will remain, Pilditch says. “It’s healthy. There’s hardly any fat in the dish and it’s gluten-free.”

Shrimp Bowl


  • Shrimp
  • 7 shelled shrimp (16-20 count), cut in half horizontally
  • Marinade
  • ½ tsp. Togarashi spice (available at grocery store)
  • ½ tsp. granulated garlic
  • Pinch salt and pepper
  • 1 tbsp. vegetable oil

Vegetable Brown Rice

  • 1 cup brown rice cooked ahead with celery, carrot, mushrooms, onions, spinach, all small diced
  • ½ cup purple cabbage, roughly chopped
  • ½ cup carrot, julienned
  • ½ cup broccoli, cut into small florets
  • ¼ cup scallions, sliced
  • 1 splash sweet chili sauce (Mae Ploy – can buy at the grocery store)

Honey Garlic Glaze

  • 1 tbsp. honey
  • 1 tsp. granulated garlic
  • ½ cup water
  • Lemon juice to taste
  • 1 tsp. cornstarch


  • Mix together and set aside.


  • Precook brown rice with small diced vegetables and chill.
  • Marinate the shrimp one to 24 hours before cooking.
  • Saute shrimp in small saucepan for about 30 seconds and then deglaze with the honey garlic glaze and set aside.
  • Saute cabbage, carrot and broccoli in vegetable oil. When vegetables get tender, add rice and a splash of sweet chili sauce and salt. Saute for about 45 more seconds.
  • Plate with about 1 ½ cups vegetable fried rice in bowl and top with about 14 pieces of the corkscrew shrimp. Drizzle with any residual glaze and top with sliced scallions.


For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.