Description
A vibrant dish featuring succulent shrimp, colorful veggies, and fluffy rice, topped with a homemade yum yum sauce.
Ingredients
- ½ cup mayo
- 2 tbsp. ketchup
- ½ tsp. garlic powder
- ½ tsp. paprika
- Few dashes of hot sauce (optional)
- 3 tbsp. unsalted butter (divided)
- 1 lb. raw shrimp (peeled, deveined, and patted dry)
- 4 tbsp. soy sauce (divided)
- 1 medium zucchini (sliced)
- 1 small-medium onion (chopped)
- 1 egg
- 2 cups frozen peas and carrots (unthawed)
- 4 cups cooked rice (cooled)
Instructions
- Whisk together the mayo, ketchup, garlic powder, paprika, and hot sauce (if desired) in a bowl. Refrigerate this mixture until ready to serve.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and cook the shrimp in the butter for about one minute on each side. Remove the shrimp from the skillet and set aside.
- Heat another tablespoon of butter, then add the chopped onion and sliced zucchini. Sauté for about 4 to 5 minutes until the onion turns translucent and the zucchini softens.
- Pour in another 2 tablespoons of soy sauce and cook until it’s mostly evaporated. Set this mixture aside.
- Crack an egg into the skillet, break the yolk, and scramble it. Then add the cooled rice and unthawed peas and carrots. Sauté for 2 to 3 minutes.
- Pour in 2 tablespoons of soy sauce and stir-fry for another 2 to 3 minutes or until everything is warmed throughout.
- Assemble the bowls by layering fried rice, sautéed vegetables, and shrimp on top. Drizzle the yum yum sauce over the assembled bowls.
Notes
Adjust seasoning and vegetable choices as desired. Store leftovers in an airtight container in the fridge for up to three days.