Shrimp Rice Bowl (Print)

Seasoned shrimp sit atop fluffy rice with crisp veggies, creamy avocado, and a bold spicy mayo drizzle. Ready in no time and full of flavor.

# Ingredients:

01 - 1 tablespoon rice vinegar.
02 - 2 tablespoons sriracha sauce.
03 - 1/4 teaspoon cayenne pepper, optional.
04 - 2 tablespoons sesame seeds.
05 - 1/2 teaspoon onion powder.
06 - 1 teaspoon lime juice.
07 - 1 tablespoon olive oil.
08 - 1 cup cucumber slices.
09 - 1 cup shredded carrots.
10 - 1 pound medium shrimp, cleaned.
11 - 1 cup jasmine or brown rice.
12 - 1 teaspoon smoked paprika.
13 - 1/4 teaspoon black pepper.
14 - 1 ripe avocado, cut into slices.
15 - 1/2 cup mayonnaise.
16 - 1/2 teaspoon garlic powder.
17 - 2 green onions, diced.
18 - 1/2 teaspoon salt.

# Steps:

01 - Toss shrimp in oil, cayenne (if using), along with garlic, onion, paprika, black pepper, and salt.
02 - Cook shrimp in a hot pan, flipping after 2-3 minutes, until both sides are pink and cooked through.
03 - Stir together sriracha, lime juice, and mayo in a small bowl until creamy.
04 - Follow rice cooking instructions, then stir in rice vinegar once done.
05 - Distribute rice into individual bowls, layering on shrimp, avocado, cucumber, carrots, and green onions.
06 - Top it all off with the spicy sauce and a sprinkle of sesame seeds.

# Notes:

01 - Separate ingredients can be prepped ahead.
02 - Switch up the veggies to suit your taste.
03 - Control the heat by adding more or less sriracha.

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