Firecracker Shrimp Bowls

  • ½ cup soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons sesame oil, divided
  • 1 tablespoon white sugar
  • 2 tablespoons minced garlic
  • 1-2 tablespoons minced red pepper — choose a sweet pepper for a milder sauce and a spicy pepper for more heat
  • 1 tablespoon grated fresh ginger
  • 8 oz. large shrimp, peeled and deveined
  • ½ English cucumber, quartered lengthwise and sliced
  • 2 green onions, sliced
  • 1 tablespoon rice vinegar
  • 1 teaspoon olive oil
  • Salt & pepper, to taste
  • 1 shallot, peeled and sliced
  • Hot cooked rice or noodles, for serving
  • 1 medium carrot, shredded
  • 1 beauty heart radish, shredded

Whisk together the soy sauce, hoisin sauce, 1 tablespoon of the sesame oil, sugar, garlic, and ginger in a bowl. Add the peeled shrimp and stir to coat. Allow to rest while you prepare the cucumber and shallots.

Combine the cucumber, green onion, rice vinegar, olive oil, salt, and pepper in a small bowl. Stir to combine; set aside.

Heat the remaining 1 tablespoon of sesame oil in a medium nonstick skillet. Add the sliced shallots and sauté them until browned and crisp. Remove to a small plate and reserve for later.

Add the shrimp to the hot pan and sauté the shrimp until they are cooked through. Keep warm.

To assemble the bowls, place ½ cup of rice or noodles into the bottom of each bowl. Arrange shredded carrot and radish, cucumber salad, and hot cooked shrimp in the bowl and garnish each dish with the sautéed shallots. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 20 minutes
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