Description
A healthier twist on the classic Po Boy sandwich, these rice bowls combine crispy shrimp, fluffy rice, and vibrant vegetables drizzled with zesty remoulade sauce.
Ingredients
- 6 butterfly shrimp per bowl
- 3/4 cup cooked rice per bowl
- 1 cup shredded cabbage per bowl
- 2-3 tablespoons remoulade sauce per bowl
- For the remoulade sauce:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons relish or chopped pickles
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
Instructions
- Cook the rice according to the package instructions and set aside.
- Cook the shrimp according to the package instructions and set aside.
- Prep the vegetables, shredding the cabbage and gathering all components for assembly.
- Assemble the rice bowls by dividing the cooked rice among serving bowls.
- Top the rice with the vegetables and cooked shrimp.
- Drizzle remoulade sauce over the shrimp and vegetables as preferred.
- Garnish with optional toppings such as chopped green onions, sliced avocado, or diced pickles.
- Serve immediately and enjoy!
Notes
Consider marinating shrimp for extra flavor. Adjust remoulade sauce consistency if needed.