Description
A vibrant and flavorful Spicy Shrimp Bowl featuring crispy pan-fried rice, tender kale dressed in a tangy sesame vinaigrette, creamy avocado slices, and succulent jumbo shrimp coated with cornstarch and sautéed to a golden crisp. Topped with a zesty homemade spicy mayo and garnished with sesame seeds and green onions, this meal combines textures and spicy, savory notes perfect for a quick and satisfying 30-minute dinner.
Ingredients
Spicy Mayo
- ½ cup mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons sambal oleak (spicy chili paste)
- 1 tablespoon togarashi shichimi (Japanese seven spice blend)
- 1 tablespoon soy sauce
- 1 tablespoon water (to thin sauce)
Kale Dressing
- 4 cups roughly chopped Tuscan kale
- 2 tablespoons sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
Crispy Rice and Shrimp
- 3 cups cooked day-old long-grain white rice
- 1¼ pounds 26/30 jumbo shrimp, peeled and deveined
- Kosher salt, to taste
- ¼ cup cornstarch
- 5 tablespoons vegetable oil, divided
Additional Toppings
- 2 medium Haas avocados, pitted, peeled, and sliced
- 1 teaspoon white and black sesame seeds
- 3 green onions, thinly sliced
Instructions
- Prepare the Spicy Mayo: In a small mixing bowl, whisk together mayonnaise, lime juice, sambal oleak, togarashi shichimi, and soy sauce until well combined. Add a tablespoon of water and whisk until the sauce is thinned. Cover and chill in the refrigerator until needed.
- Toss the Kale: Place the chopped Tuscan kale in a large bowl. Pour sesame oil, rice vinegar, and soy sauce over it. Massage and toss the kale until the dressing is evenly distributed and the kale softens slightly. Set aside.
- Make Crispy Rice: Heat a large nonstick skillet over medium heat. Add the day-old cooked rice, spreading it evenly in the pan. Cook without stirring until the bottom turns crispy and golden, about 3 minutes. Stir the rice to expose more surface area and cook an additional 3 minutes for more crispiness. Remove from heat and set aside.
- Season and Coat the Shrimp: Season the shrimp with kosher salt, then place them in a bowl and toss with cornstarch until evenly coated.
- Sauté Shrimp in Batches: Heat a large skillet over medium heat and add half of the vegetable oil. Once hot, add half of the shrimp and cook for about 2 minutes until the bottoms are crispy and golden brown. Flip and cook another 2 minutes until the shrimp are cooked through and golden on both sides. Remove the shrimp to a plate. Repeat with the remaining oil and shrimp.
- Assemble the Bowl: Divide the dressed kale among four serving bowls. Top with crispy rice, then layer with sliced avocado and the cooked shrimp. Drizzle the spicy mayo over the bowls. Garnish with white and black sesame seeds and thinly sliced green onions.
Notes
- Using day-old rice is key for achieving crispiness without it becoming mushy.
- Adjust the amount of sambal oleak in the spicy mayo to control the heat level.
- Massaging the kale softens the leaves and helps it absorb the dressing.
- Cook shrimp in batches to avoid overcrowding the pan, ensuring crispiness.
- Leftover spicy mayo can be stored refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion