🍤 Ingredients
For the Firecracker Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
Firecracker Sauce:
- 1/4 cup mayonnaise (Kewpie mayo recommended)
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey or brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar or lime juice
- 1/2 teaspoon garlic powder
For the Rice Bowl:
- 2 cups cooked jasmine rice or short-grain rice
- 1/2 cup shredded carrots
- 1/2 cup cucumber, thinly sliced or julienned
- 1/4 cup red cabbage, thinly sliced (optional)
- 2 green onions, chopped
- 1 tablespoon sesame seeds (white or black)
- Fresh cilantro, chopped (optional)
- Lime wedges for serving
🔥 Instructions
1. Make the Firecracker Sauce:
In a small bowl, whisk together:
- Mayo
- Sriracha
- Honey (or brown sugar)
- Soy sauce
- Vinegar (or lime juice)
- Garlic powder
Set aside.
2. Prep the Shrimp:
- Pat the shrimp dry with a paper towel.
- Toss them with cornstarch in a bowl to coat lightly.
3. Cook the Shrimp:
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and slightly crispy.
- Reduce heat to low and pour in the firecracker sauce.
- Stir and toss to coat shrimp evenly. Let it simmer for 1–2 minutes until slightly thickened. Remove from heat.
4. Assemble the Rice Bowls:
- Divide the cooked rice into bowls.
- Top with firecracker shrimp.
- Add shredded carrots, cucumbers, cabbage, and green onions.
- Sprinkle with sesame seeds and fresh cilantro.
- Serve with a lime wedge on the side.