Fresh Spicy Shrimp Rice Bowls (Print Version)

# Ingredients:

→ For the Spicy Shrimp

01 - 8-10 oz fresh or thawed shrimp, peeled and deveined
02 - Salt and fresh ground pepper
03 - 1-2 teaspoons light sesame oil or avocado oil
04 - 1 ½ tablespoons low-sodium soy sauce
05 - 1 ½ tablespoons sweet chili sauce
06 - 1 tablespoon sriracha, plus extra for topping
07 - 1 garlic clove, smashed and minced
08 - ½ teaspoon fresh grated ginger
09 - ¼-½ teaspoon crushed red pepper flakes, to taste

→ For the Bowl Base

10 - 2 cups fluffy cooked rice
11 - 1 English cucumber, sliced thin
12 - 1 cup shelled edamame, steamed
13 - 1 jalapeño, sliced
14 - 2 tablespoons fresh cilantro leaves
15 - 1 cup shredded carrots
16 - ¼ cup green onions, sliced
17 - Toasted sesame seeds for sprinkling

→ For the Spicy Mayo

18 - ¼ cup mayonnaise
19 - 2-3 tablespoons sriracha sauce, depending how spicy you like it

# Instructions:

01 - Start with your shrimp - if they're frozen, thaw them out first. Peel and devein them if needed (or grab the easy-peel kind to save time). Pat them dry with paper towels and give them a sprinkle of salt and pepper.
02 - Get your rice cooking however you like - stovetop, rice cooker, or even heat up leftover rice. You want about a cup of fluffy rice per bowl. Want to lighten it up? Mix in some shredded lettuce.
03 - For the shrimp sauce, whisk together soy sauce, sweet chili sauce, sriracha, minced garlic, grated ginger, and red pepper flakes in a small bowl. In another bowl, mix up your spicy mayo - just mayo and sriracha until it's as spicy as you like it.
04 - Steam your edamame until tender. Slice up your cucumber nice and thin, cut your jalapeño (remove seeds if you want it milder), and get your carrots shredded. Chop up your green onions and cilantro.
05 - Heat up your sesame or avocado oil in a pan over medium heat. Add the shrimp and pour in that tasty sauce you made. Let it bubble away for 3-4 minutes, stirring now and then, until the sauce gets a bit thick and the shrimp turn pink and slightly curled.
06 - Start with a base of hot rice in each bowl. Top with your cucumber slices, jalapeño, shredded carrots, and edamame. Add those saucy shrimp right on top. Drizzle generously with spicy mayo, sprinkle with sesame seeds and green onions. Add an extra squirt of sriracha if you're feeling brave!

# Notes:

01 - Mix shredded lettuce with the rice to make a lighter bowl
02 - Try adding extras like garlic chili oil, snow peas, bean sprouts, or pickled veggies
03 - Cook time varies if using fresh rice versus pre-cooked or leftover rice

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