DIRECTIONS
Clean and peel shrimp, defrosting if needed. Lately I’ve been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like. Pat dry and season with a little salt and pepper.
Cook rice via desired method. You can take a shortcut with easy heat rice or leftover rice, or cook it from scratch on the stove, in a rice cooker, or in a pressure cooker. I aim for 1 cup cooked rice per bowl which is 2 servings each. If less rice is desired you can add a half cup or so of shredded lettuce to each bowl.
Whisk together sauce ingredients in a small bowl: soy sauce, sweet chili sauce, sriracha, garlic, ginger and red pepper flakes. Set aside.
For the spicy mayo, whisk together mayo and sriracha sauce until desired spiciness is reached. Set aside.
Prep the veggies! Steam shelled edamame (or shell if using pods) and thinly slice an english cucumber into halves or quarters. Slice jalapeño and either use pre-shredded carrots or shred them at home from whole.
Bring a pan or high-sided skillet to medium heat with a little light sesame oil or avocado oil. Add shrimp and sauce. Allow to simmer for a couple minutes, uncovered, to thicken the sauce and fully cook the shrimp, stirring occasionally for approx. 3-4 minutes. Adjust cook time based on the shrimp size chosen. Look for slightly curled, opaque shrimp then check for doneness.
Assemble bowls first starting with base of fluffy cooked rice (or a rice and lettuce combo) and then add cucumber, jalapeño, carrots, edamame and saucy shrimp.
Top with a hearty drizzle of spicy mayo, toasted sesame seeds, and sliced green onion.
You can even add extra sriracha if you want. Enjoy!