Description
Spicy shrimp rice bowls with crisp veggies and creamy chili sauce. A fresh, high protein dinner ready in 30 minutes.
Ingredients
- 1 cup uncooked jasmine rice
- 2 cups water
- 1/4 teaspoon kosher salt
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/3 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon honey
- 1 teaspoon fresh lime juice
- 1 cup shredded red cabbage
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1 avocado sliced
- 2 tablespoons chopped fresh cilantro
- Lime wedges
Instructions
- Combine jasmine rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Pat shrimp dry. Toss shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper.
- Heat a skillet over medium-high heat. Add shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque.
- Whisk together mayonnaise, sriracha, honey, and lime juice until smooth.
- Divide rice evenly among four bowls.
- Top each bowl with shrimp, shredded cabbage, cucumber, shredded carrots, and sliced avocado.
- Drizzle with creamy chili sauce and sprinkle with cilantro. Serve with lime wedges.
Notes
- Cook shrimp until opaque and firm to an internal temperature of 145 degrees F.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American