Spicy Shrimp Rice Bowls

Ingredients:

250g fresh raw shrimp or frozen shrimp (thawed)

salt and pepper (to taste)

1-2 tsp sesame or avocado oil

1½ tbsp low-sodium soy sauce

1½ tbsp sweet chili sauce

1 tbsp SRIRACHA sauce (plus more for serving)

1 clove garlic, minced

½ tsp freshly grated ginger

1/4-1/2 tsp crushed red pepper flakes (to taste)

2 cups cooked rice

1 cucumber

1 cup shelled EDAMAME beans (steamed)

1 jalapeno (Jalapa pepper)

2 tbsp fresh cilantro leaves

1 cup grated carrots

1/4 cup chopped spring onions

To serve: SRIRACHA chili sauce, toasted sesame seeds, spicy mayonnaise (see below)

For the spicy mayonnaise sauce:

1/4 cup mayonnaise

2-3 tablespoons SRIRACHA chili sauce (to taste)

Optional toppings:

garlic chili oil

fried mushrooms

bell peppers

pickled red onions

fresh pickled vegetables

radishes

nori (seaweed sheets)

Directions:

1. Thaw shrimp if frozen; shell if unshelled. Drain and season with a little salt and pepper.

2. Cook rice.

3. In a small bowl, whisk together the sauce ingredients (for the stir-fry): soy sauce, sweet chili sauce, SRIRACHA sauce, garlic, ginger, and red pepper flakes. Set aside.

4. Prepare the mayonnaise sauce (for serving): mix the mayonnaise and SRIRACHA chili sauce (until you reach your desired heat). Set aside.

5. Prepare the vegetables and beans: steam the EDAMAME beans; thinly slice the cucumber and jalapeno pepper. Grate the carrots.

6. Heat a skillet over medium heat with a little sesame or avocado oil. Add the shrimp and sauce. Saute for a couple of minutes (uncovered) to thicken the sauce and cook the shrimp until fully cooked (about 3-4 minutes, stirring occasionally). The exact time depends on the size of the shrimp you choose.

7. To prepare the bowls for serving, start with a base of cooked fluffy rice (or a combination of rice and green leafy salad). Then add cucumber, jalapeno pepper, carrots, EDAMAME beans, and shrimp simmered in sauce.

8. Top with a generous drizzle of spicy mayonnaise, toasted sesame seeds, and chopped scallions. You can add more spicy SRIRACHA sauce!

Yield: 2 bowls

Recipe: peasandcrayons.com