Honey Sriracha Shrimp Rice Bowl
Ingredients:
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon sriracha (or more, to taste)
1 tablespoon soy sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups cooked rice (white or brown)
1 cup shredded carrots
1 cup shredded red cabbage
1/2 cup chopped green onions
1/4 cup chopped cilantro
Sesame seeds (for garnish, optional)
Lime wedges (for garnish, optional)
Instructions:
1. In a medium bowl, whisk together the honey, sriracha, soy sauce, ginger, garlic powder, and black pepper.
2. Add the shrimp to the bowl and toss to coat evenly in the honey sriracha mixture. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator for more intense flavor.
3. Heat the olive oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until they are pink and cooked through. Be careful not to overcrowd the pan; you may need to cook the shrimp in batches.
4. While the shrimp is cooking, prepare the rice bowl toppings. Shred the carrots and red cabbage. Chop the green onions and cilantro.
5. Once the shrimp is cooked, divide the cooked rice evenly among four bowls.
6. Top each bowl with an equal portion of the cooked shrimp, shredded carrots, shredded red cabbage, chopped green onions, and chopped cilantro.
7. Garnish with sesame seeds and a lime wedge, if desired.
8. Serve immediately and enjoy!