Bang Bang Shrimp Rice Bowls

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 cup rice

1 teaspoon rice wine vinegar

½ teaspoon salt

½ teaspoon sugar

1 avocado (diced)

1 English cucumber (sliced)

Green onions and/or sesame seeds (garnish)

⅓ cup sweet chili sauce

¼ cup mayonnaise

1 teaspoon fresh lime juice

1 pound small shrimp (skinned and deveined)

¼ cup all-purpose flour

2 tablespoons cornstarch

3 tablespoons olive oil

Directions

Cook the rice

Rinse the rice under cool water for about a minute or until it runs clear.

Next cook the rice per the package directions, on the stove top or in a rice cooker.

After cooking the rice, place it in a large bowl and add the rice wine vinegar, sugar and salt and stir to combine.

Make the Bang Bang Sauce

In a large bowl, add the sweet chili sauce, mayonnaise, and lime juice and mix to combine.

Cook the Shrimp

Add the flour and cornstarch to a large bowl and then add the shelled shrimp and toss until the shrimp are lightly coated.

Add the oil to a large pan and heat over medium-high heat.

When the oil is hot, add the shrimp in a single layer so the pan is not crowded. Work in batches if necessary.

Cook the shrimp for 2 minutes and then flip and cook them for another 1-2 minutes or until they are pink and no longer limp.

Immediately add the cooked shrimp to the bowl of bang bang sauce and toss to combine.

Assemble the bowls

Divide the cooked rice between 4 serving bowls. Then top with shrimp, avocado, and cucumber.

Garnish with sesame seeds and green onion

Nutrition

• Calories: 635 kcal
• Total Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0.03 g
• Cholesterol: 188 mg
• Sodium: 735 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 5 g
• Total Sugars: 12 g
• Protein: 29 g