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Shrimp Crunch Bowl

Raquel Hazlett

SHRIMP CRUNCH ROLL BOWL:

Guys this recipe is IMMACULATE and I truly can’t get enough. Inspired by the flavors in a Dragon Roll, it’s got spice, it’s got crunch, it’s got freshness, and it’s got spicy mayo, so really what could be better?


Serves 2.

Ingredients:

For the Shrimp Crunch Bowl:

  • 10 large shrimp or 14 medium

  • 2 tsps tamari or soy sauce

  • 1 tsp sesame oil

  • 1 tsp sriracha

  • 1 tsp honey

  • ½ tsp grated ginger or ginger paste

  • ½ tsp grated garlic

  • 1 tbsp avocado oil for frying

  • Rice, furikake, edamame, avocado, cucumber, and carrots for serving


For the Spicy Mayo:

  • ¼ cup kewpie mayo

  • 3 tbsps sriracha

  • 2 tsps tamari or soy sauce

  • 2 tsps lime juice

  • ½ tsp sesame oil


For the Crunchy Topping:

  • 2 tsps sesame oil

  • 1 small clove garlic, minced

  • ¼ cup gluten free or regular panko breadcrumbs


Directions:

For the Shrimp Crunch Roll Bowl:

  • Start off by making your rice: you can use sushi rice or regular rice depending on personal preference.

  • Add the shrimp to a bowl with the tamari or soy sauce, sesame oil, sriracha, honey, ginger, and garlic and toss. Set aside to marinate while you prep your toppings.

  • Slice your cucumber and carrots into matchsticks, and slice your avocado.

  • Make the sriracha mayo by whisking together the mayonnaise, sriracha, tamari or soy sauce, lime juice, and sesame oil. Taste to adjust for seasoning and add more sriracha or tamari to your preference.

  • For the crunch topping, add sesame oil and garlic to a nonstick skillet and bring to medium heat. Once the garlic is starting to sizzle, add the panko breadcrumbs and cook tossing often until just starting to turn golden brown, about 60 seconds. Shut off the heat and set aside. The residual heat of the pan will get them golden brown.

  • Heat a cast iron or regular skillet on medium high heat and add in your avocado oil. Once hot, add the shrimp in a single layer and cook on the first side for 1-2 minutes or until golden brown and slightly charred. Flip and cook 1 minute more or until cooked through. Set aside.

  • To assemble your bowls, add the rice to a bowl and top with furikake. Top with the shrimp, edamame, cucumber, carrots, and avocado. Drizzle with spicy mayo and top with the crunchy topping. I like to season a bit more with tamari too, but up to you. Enjoy!