Name: Bang Bang Shrimp Rice Bowl
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: ¼ cup mayonnaise; 2 Tbsp sriracha; 2 Tbsp Thai sweet chili sauce; ¼ tsp garlic powder; ¼ tsp paprika; 6–8 large peeled/deveined shrimp; 1 tsp avocado oil (divided); ¼ tsp paprika; ⅛ tsp garlic powder; ⅛ tsp salt; ¾ cup cooked rice; 1 cup shredded red cabbage; 1 small carrot (ribboned or thinly sliced); ½ avocado (diced); optional 2 Tbsp chopped green onions

Directions

Stir the sauce ingredients together and set aside.
Toss the shrimp with ½ teaspoon of the oil and the shrimp’s paprika, garlic powder, and salt.
Heat the other ½ teaspoon of oil in an 8-inch skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes per side, until opaque.
Toss the shrimp with 1 to 2 tablespoons of the sauce.
Put the rice in a bowl and top with the cabbage, carrot, and avocado. Add the shrimp, drizzle with more sauce, and sprinkle with green onions, if you like.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); peeled/deveined shrimp counted as raw shrimp (one large peeled shrimp 14 g), ¾ cup cooked rice counted as cooked white rice, shredded red cabbage counted as shredded cabbage (a bag 397 g), carrot (the first choice counted). Brands and portions vary, so use it only as an approximation.

Bang Bang Shrimp Rice Bowl