Ingredients
Shrimp
- 8 oz shrimp, peeled and deveined
- 2 tbsp cornstarch
- 1 tbsp tamari or soy sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp chili flakes
Bang Bang Sauce
- 3 tbsp mayo
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tbsp maple syrup
- 1 tsp lime juice
Bowl
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup chopped greens (kale or spinach)
- 1 tbsp sesame seeds
- 2 tbsp chopped green onions
Instructions
- Toss the shrimp with the cornstarch until they are lightly coated. This helps give them that slightly crispy texture once cooked.
- Heat a pan over medium heat and add a splash of water or broth. Add the garlic and ginger and cook for about 30 seconds until fragrant.
- Add the shrimp to the pan and cook for about 2 to 3 minutes per side until they are pink and slightly golden.
- Pour in the tamari and chili flakes and let everything cook together for another minute so the shrimp are nicely coated and flavorful.
- In a small bowl, whisk together the mayo, sweet chili sauce, sriracha, maple syrup, and lime juice until smooth.
- Turn off the heat and toss the shrimp in the sauce until fully coated and glossy.
- To build the bowl, add the rice, carrots, and greens, then spoon the shrimp over the top. Finish with sesame seeds and green onions.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories (per serving) | 520kcal |
| Protein | 28.0g (21.5%) |
| Carbs | 65.0g (50.0%) |
| Fat | 16.0g (27.7%) |
|
Protein (21.5%)
Carbs (50.0%)
Fat (27.7%)
|
|
-
Le livre « Ralentissez votre propre bocal »
Prix habituel À partir de $15.00 USDPrix habituelPrix unitaire par -
Pull ras du cou Sun and Wave Pocket
Prix habituel $62.00 USDPrix habituelPrix unitaire par -
Ralentissez votre réservoir
Prix habituel $45.00 USDPrix habituelPrix unitaire par
