Crispy Shrimp Bowls
This recipe has become one of our favorite dinners. I was inspired by an old Blue Apron dish and have continued to make this gourmet “take out” recipe, almost weekly! The combination of warm rice, fresh cabbage slaw with a delicious Asian style vinaigrette, and lastly, that perfectly crispy shrimp.. Just talking about it make me crave it! So, let's dive in!
Cook rice according to instructions. Cover and set aside.
While rice cooks, chop vegetables for the slaw. Chop half a head of green cabbage, half a bunch of cilantro, half of one cucumber, 2 large carrots (one per person), ¼ of a red onion, and 3 radishes, add to a large bowl for mixing.
In a small bowl, mix:
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp ACV
1 tsp Sriracha
1 tsp ginger powder
1 Tbsp sesame seeds
Pour homemade dressing over the slaw greens, mix together and let sit to “marinate”.
Remove tails from shrimp and pat dry with a paper towel.
Coat shrimp in a mixture of 1/3 cup cornstarch, 1 tsp cayenne, 1 Tbsp garlic powder & 1 Tbsp ginger powder.
In a skillet, heat half an inch of canola oil on med-high.
When hot, add in shrimp one by one and cook, turning over once, until golden and crispy. Remove from oil and let the excess oil drain off onto a paper towel.
Assemble your bowl with cooked rice, cabbage slaw and crispy shrimp. Top with freshly chopped green onion and drizzle with sesame oil.
At this point, I'm sure you've realized that this is one of the least complicated recipes, but I hope you love it as much as we do! A great combo of delicious flavors to give you that delicious "take out" meal right in the comfort of your own kitchen.
-The Happy Egg