Shrimp Power Bowl
Directions
- 1Start with 1lb wild peeled deveined shrimp. Drizzle 1 tbsp oil, season with salt, pepper, then add 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp Chile lime seasoning. Mix well.
- 2Bring a pan on medium heat, add 1 tsp oil, then cook the shrimp for about 60-90 secs on the first side, flip and cook for another 60 secs on the second side. Dont overcook shrimp as it becomes rubbery.
- 3To make the sauce, grab a small bowl and add 1 tbsp of canned red curry paste (i used Maesri brand), 2 tablespoons mayo, a pinch of salt, and the juice of 2 limes.
- 4Next, prep your veggies! I used some fun ettuce, Persian cucumber, red onion, & avocado, but again, use whatever you like and get those veggies in!
- 5Lastly, get your base ready. I boiled a bag of my Kaizen lowcarb rice (just 6 net carbs and 20g protein a serving) in salted water for 6 mins, strained, & added to a serving bowl.
- 6To the rice, add 4-6 oz cooked shrimp, a handful of lettuce, about 1/2 Persian cucumber diced, a few red onion slices, 1/3 to 1/2 sliced avocado, then top with as much sauce as you like, and sesame seeds.
Ingredients
- 1 lb wild peeled deveined shrimp
- 1 tbsp oil
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp Chile lime seasoning
- 1 tsp oil
- 1 tbsp canned red curry paste
- 2 tbsp mayo
- 1 pinch salt
- 2 limes lime juice
- 1 handful lettuce
- 0.5 Persian cucumber
- 1 few slices red onion
- 0.5 avocado
- 1 bag Kaizen lowcarb rice
- 1 pinch sesame seeds
Equipment
panbowlknifespoon
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