Bang Bang Shrimp Bowls with Crunchy Slaw

Name: Bang Bang Shrimp Bowls with Crunchy Slaw
Total time: 30 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 2 lb large shrimp, peeled; ¾ cup plain Greek yogurt; 2 tbsp honey; 5 cups coleslaw mix; ¾ cup rice; ½ English cucumber, sliced; ⅔ cup shelled edamame; 3 green onions, sliced; 1 lime; 1 tbsp cornstarch; 2 tbsp oil; 1 tbsp mayo; 2 tbsp sriracha; 1 tbsp rice vinegar; ½ tsp garlic powder; salt

LunchAmerican comfort30 minServes 4510 kcal57 g protein

Photo: Dana Moos · CC BY 2.0 · source

Crisp pan-seared shrimp tossed in a sweet, creamy, spicy bang bang sauce made with Greek yogurt, over rice with a crunchy cabbage slaw, edamame and cucumber.

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Ingredients

2 lb large shrimp, peeled
¾ cup plain Greek yogurt
2 tbsp honey
5 cups coleslaw mix
¾ cup rice
½ English cucumber, sliced
⅔ cup shelled edamame
3 green onions, sliced
1 lime

From your pantry: 1 tbsp cornstarch, 2 tbsp oil, 1 tbsp mayo, 2 tbsp sriracha, 1 tbsp rice vinegar, ½ tsp garlic powder, salt.

Instructions

Cook the rice and warm the edamame.
Whisk the yogurt, mayo, honey, sriracha, garlic powder and a pinch of salt for the bang bang sauce. Toss the coleslaw with the vinegar, lime juice, 2 tbsp of the sauce and a pinch of salt.
Pat the shrimp dry and toss with the cornstarch and ½ tsp salt.
Heat the oil in a large skillet over medium-high heat and sear the shrimp in one layer until golden and pink, about 2 minutes per side. Toss the hot shrimp with half the remaining sauce.
Divide the rice among bowls and top with shrimp, slaw, edamame and cucumber. Drizzle with the last of the sauce and sprinkle with green onions.

Tip: A light dusting of cornstarch gives seared shrimp a crisp edge without breading or deep-frying.