Step 1

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.

Step 2

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.

Step 3

Whisk together sauce ingredients in a small bowl: soy sauce, sweet chili sauce, sriracha, garlic, ginger, and red pepper flakes. Set aside.

Step 4

For the spicy mayo, whisk together mayo and sriracha chili sauce until desired spiciness is reached. I like to heavy hand my sriracha. Set aside.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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!