Bang Bang Shrimp Bowl
ONE OF MY ALL TIME FAVORITE MEALS! Easy for a quick weeknight dinner yet also elevated for weekend dinner parties! YUM!
Ingredients
- 1lb large raw shrimp, peeled and deveined
- 1/2 cup Stock Market Cayenne Chile Pepper Extra Virgin Olive Oil
- 1 Tbsp Honey Meadows raw honey
- 2 cloves garlic, minced
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp Finch & Fennel Here Fishy Fishy seasoning blend
- 1 lime, cut into wedges
- 1/2 tsp crushed red pepper flakes
- Jacobsen’s Himalayan Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- 1 cup jasmine rice, cooked
- 2 cups romaine lettuce, chopped
- 2 green onions, diced
- 1 large avocado, sliced
- 1/2 cup English cucumber, diced
- 1/2 cup shredded carrots
- 1/4 cup red cabbage, shredded
- 1/4 cup chopped fresh cilantro
- 1 Tbsp black sesame seeds
- Stock Market Honey-Ginger White Balsamic Vinegar, for finishing
- Stock Market Bang Bang Squeeze sauce, for finishing
Directions
To make the shrimp marinade, whisk together the Stock Market Cayenne Chile Pepper Extra Virgin Olive Oil, Honey Meadows raw honey, mined garlic, freshly chopped parsley, Finch & Fennel Here Fishy Fishy seasoning blend, lime zest, red pepper flakes, and Jacobsen’s Himalayan Sea Salt and Jacobsen’s freshly ground black pepper in a small bowl. In a large zip-lock bag, combine the shrimp and prepared marinade; seal and refrigerate for at least 15 to 20 minutes (or up to 1 hour before cooking).
When ready to cook, drain the marinade from the shrimp and discard it. In a medium size frying pan, sauté the shrimp for about 3 minutes per side (or until pink and cooked through). Transfer to a bowl and set aside.
Assemble the bowls by starting with the jasmine rice, topped with the cooked shrimp, chopped lettuce, shredded red cabbage, shredded carrots, diced cucumber, sliced avocado, and diced green onions. Top with freshly chopped cilantro and black sesame seeds. Drizzle with Stock Market Honey-Ginger White Balsamic Vinegar and Stock Market Bang Bang Squeeze sauce.
Enjoy!
