Bowls are great because you can customize them to add whatever ingredients you like! This bang bang sauce combines sweetness from honey with heat.
1/4 cup mayonnaise
2 1/2 tbsp. sriracha
1 tbsp. rice vinegar
2 tbsp. Peace River Honey
2-3 tbsp. cornstarch
1 lb. medium pre-cooked shrimp shells and tails removed, deveined, defrosted
2 tbsp. olive oil
2 cups cooked rice
2 cups shredded cabbage (green and/or purple)
2 medium tomatoes, diced
2 stalks green onion chopped
To make the bang bang sauce add mayo, Sriracha, rice vinegar, and honey to a jar or bowl. Whisk until completely combined. Cover and refrigerate until ready to use.
Heat olive oil in a heavy bottom pan over medium head. Pat shrimp dry and coat with corn starch. Carefully at shrimp to pan. Cook for 3-4 minutes or until golden brown. Add a bit of the bang bang sauce to the shrimp and mix to coat.
To assemble the bowls, add a 1/2 cup rice to the bowl, add 1/2 cup cabbage, add 1/4 of the shrimp, add with tomatoes and green onion. Top with bang bang sauce.