Bang Bang Shrimp Bowls

Bang Bang shrimp reminds me of Anna Maria island, probably because the first time I had it was there, or maybe because bang bang shrimp and sunshine go hand and hand. Either way, I knew I had to create a version with some more nourishing ingredients, and thus this recipe was created. Honestly we have this recipe multiple times a month. It is a favourite in our home all year long, and although the instructions seem long, I promise you it is super easy to make and takes max 20 minutes. It is also a great recipe to make if you are hoping to have leftovers for lunch the next day and is just as delicious cold as it is warm. I hope you enjoy this one as much as we do!

Bowl Ingredients: Serves 6
400g of raw shrimp
​1 tbsp avocado oil - divided
1 cup cauliflower rice
1 cup rice
1 red pepper
1/2 medium red onion
3 cups snap peas
3 cups arugula 

​Bang Bang Sauce Ingredients:
1/2 cup avocado oil based mayo
2 tbsp sriracha sauce
1/2 tsp garlic powder
2 tsp coconut aminos
1 1/2 tsp honey

Instructions:
1. Slice your onion, red pepper and snap peas into thin slices. 
2. In a skillet put in 1/2 tbsp avocado oil, your onion , red pepper and snap peas, and cook on medium het for 5 mins until the vegetables start to soften, but still have their bright colour. 
3. Cook your rice per package instructions. (Highly recommend using a rice cooker for ease!)
4. In a medium pot, heat up your cauliflower rice until warm.  Once done, mix in with your regular rice.
​5. In a frying  pan, put in your shrimp and 1/2 tbsp avocado oil. Cook on medium heat, stirring occasionally, until shrimp is pink all the way through (about 5mins). Once cooked, toss them in 1 tbsp of the bang bang sauce. 
6. To make the sauce, put the mayo, sriracha sauce, garlic powder, coconut aminos and honey in a small bowl and whisk together until combined. 
7. Now, make your bowl! Put 1/2 cup of rice mixture on the bottom, add in 1/2 cup arugula, a handful of the sautéed vegetables, and some shrimp. Drizzle with the bang bang sauce, and enjoy!