Bang Bang Shrimp Rice Bowls

Bang bang shrimp rice bowls with creamy sweet-chili sauce, fluffy rice, cucumber, and lime. A quick stovetop seafood dinner ready in about 25 minutes.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb shrimp
• 3 cups white rice
• 0.333 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 lime
• 1 medium cucumber
• 2 cloves garlic
• 1 tbsp neutral oil
• 0.5 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Rinse the rice under cool water. Cook it according to the package directions until tender, then keep covered off the heat. (about 15 min)
2. While the rice cooks, stir together the mayonnaise, sweet chili sauce, juice from half the lime, and a pinch of salt. (about 2 min)
3. Pat the shrimp dry. Season with the remaining salt and black pepper. (about 1 min)
4. Heat the oil in a large skillet over medium-high heat. Add the shrimp and garlic; cook for 2 to 3 minutes per side, until the shrimp are opaque and reach 145°F. (about 6 min) — Medium-high heat
5. Reduce the heat to low. Add the bang bang sauce and stir for 1 minute, just until warmed through and coating the shrimp. (about 1 min) — Low heat
6. Slice the cucumber and remaining lime. Divide the rice among bowls, top with the shrimp and cucumber, and spoon over any remaining sauce. (about 2 min)