Boom Boom Shrimp Bowl
How many of you eat bok choy? Did you know that it’s chalk full of vitamins A, C, K, fiber, and folate? Did you know it’s considered both a leafy green AND a cruciferous veggie? Did you know that these happy little cabbages will make your next stirfry that much more delightful?
It’s easy to get in a rut. But it’s so important to give not only ourselves, BUT OUR KIDS, a variety of interesting eating experiences. We gotta mix it up a little, Mama, and this fast and simple recipe is a great place to mix up flavor, health, and convenience. You’ll be done with this one dish wonder in 20 minutes flat. So many veggies, you don’t even need an extra side.
By the way, this is my new favorite way to make Asian-flared cauliflower rice. And, um, also, I prefer it over regular white rice. Oh no, she didn’t! Oh, yes, she did. Kids didn’t even ask; just licked their bowls clean. Here’s what you need to know…
Boom Boom Shrimp Bowl
ingredients:
- 6 stalks green onion
- 1 head bok choy
- 1/3 cup avocado oil mayo (Primal Kitchen)
- 1 teaspoon sriracha
- 2 teaspoons sweet chili sauce
- 1 teaspoon minced garlic
- 4 teaspoons lime juice
- 2 lb shrimp (peeled and deveined)
- 1/2 cup cornstarch
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon coconut oil (divided)
- 6 cup frozen cauliflower rice
- 2 tablespoons coconut aminos
- 1 cup frozen shelled edamame (thawed)
instructions:
How to cook Boom Boom Shrimp Bowl
- Trim and thinly slice green onions, keeping white and green portions separate. Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves.
- Make boom boom sauce by combining mayo with sriracha, sweet chili sauce, garlic, and lime juice.
- Place shrimp, corstarch, garlic powder, and cumin in a mixing bowl and gently combine until shrimp are coated. Working in batches, place a large pan over medium-high heat and add (divided) coconut oil. Add shrimp to hot pan and cook undistrubed until seared on one side, 2-3 minutes. Flip and cook until shrimp cooked through, 1-2 minutes more. Wipe pan clean and reserve.
- Cook cauliflower rice according to directions. Stir in edamame and coconut aminos until heated through, 1-2 minutes. Remove from burner. Set aside.
- Return pan used to cook shrimp to medium-high heat and add another tablespoon coconut oil. Add bok choy (stems and leaves), along with white portions of green onions, to hot pan and stir occasionally until beginning to soften, 2-3 minutes. Remove from burner.
- Plate dish by topping cauliflower rice with vegetables and shrimp. Drizzle boom boom sauce over bowl and garnish with green portions of green onions.