Spicy grilled shrimp rice bowls (Print Version)
# Ingredients:
→ Rice Base
01 -
2 cups uncooked rice
02 -
3 cups water
→ Shrimp Seasoning
03 -
1 pound raw shrimp, peeled and deveined
04 -
3/4 teaspoon kosher salt
05 -
1/4 teaspoon garlic powder
06 -
1/8 teaspoon ground black pepper
07 -
2 tablespoons cooking oil
→ Fresh Vegetables
08 -
Half a seedless cucumber, cut into thin strips
09 -
Half a red bell pepper, sliced thinly
10 -
1 ripe avocado, sliced
11 -
1 bunch green onions, chopped for garnish
→ Bang Bang Sauce
12 -
1/2 cup mayo
13 -
3 tablespoons sweet chili sauce
14 -
1 tablespoon sriracha hot sauce
15 -
1/4 teaspoon toasted sesame oil
16 -
1/4 teaspoon red pepper flakes
# Instructions:
01 -
Combine rice and water in a pot with a tight-fitting lid. Bring to a simmer over low heat until all the water is absorbed, about 15-20 minutes. Let it rest off the heat for another 5-10 minutes with the lid on, then fluff with a fork.
02 -
Pat the shrimp dry with paper towels and sprinkle with salt, garlic powder, and black pepper. Make sure they're evenly coated for the best flavor.
03 -
Heat your grill or a large skillet over medium-high heat. Add a little oil to prevent sticking. Cook the shrimp for 4-8 minutes, turning occasionally, until they're pink, opaque, and have some tasty browned edges.
04 -
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, sesame oil, and red pepper flakes until smooth and well combined. This sauce is the perfect balance of creamy, sweet and spicy!
05 -
Start with a base of fluffy rice in each bowl. Arrange the cucumber, bell pepper, and avocado around the edges. Place the grilled shrimp in the center and drizzle generously with the bang bang sauce. Sprinkle with chopped green onions.
# Notes:
01 -
These vibrant bowls are perfect for meal prep - just keep the sauce separate until ready to eat!
02 -
For a low-carb option, substitute cauliflower rice or serve over mixed greens.
03 -
The bang bang sauce also makes a great dip for vegetables or spread for sandwiches.