Sriracha Shrimp Bun Bowls!
Shrimp Bun Bowls
This bowl was inspired by one of my favorite Vietnamese dishes the Chicken Bun from a place called Slanted Rice here in Phoenix, Az. Full of flavor, spice, and also a healthy bite, its something I could eat a couple times a week.
Since being home I have been trying to re create more of my favorite meals I used to eat out and some that also taste better in a restaurant then take out.
When cooking, its important to always try to hit all of the top food flavor aspects, spicy, acidic, salty, sweet and umami.
This bun bowl I believe balances out all these flavors nicely :]
Another thing I love about this bowl, is if you are looking for something healthy and hearty, and without dairy this is the perfect recipe. It can also be made without protein and just veggies so very versatile for feeding a family or friend with dietary restrictions.
While not only tasting good, this dish can be ready in no time making it for the perfect quick and easy week night meal.
9 cook/frozen Baja Shrimp ( 3 shrimp per bowl, so depending on how many bowls you want to make get what you need)
2 tbsp butter
3 garlic cloves
1 tsp chili powder
1/2 tsp salt
1/2 tsp cumin
1/2 tsp paprika
3 tbsp Sriracha sauce
2 tbsp chicken stock
2 tbsp olive oil
1/2 package Rice Noodles
1 serrano chili
1 jalapeño pepper
1 cup shredded carrots
1 cup sliced cucumber
3 cups shredded lettuce
Bun Bowl Dressing:
3 tbsp rice wine vinegar
2 tbsp fish sauce
3 tbsp water
1 tsp red pepper flake
1 tsp chopped garlic
1 tsp sugar
1/2 lime juiced
Step 1: Make your bun bowl dressing. In a small bowl add all your dressing ingredients and with a fork mix together for 30 seconds. This helps dissolve the sugar. Then place the dressing in the fridge and let it marinate.
Step 2: In a large bowl add warm water and soak your rice noodles for 5 minutes. ( This is what my package instructions said, however if your rice noodle says other wise, follow those instructions.) Soaking your noodles softens them and also slightly cooks them.
Step 3: While the noodles soak, take out a skillet, turn the stove on a medium heat, and add your olive oil to the pan. Let the pan get hot while you season your shrimp.
Step 4: In a bowl, season your shrimp with the cumin, salt, chili powder, and paprika.
Step 5: Sauté your shrimp for 3 minutes. Flipping the shrimp halfway, to sear both sides evenly.
Step 6: Once cooked, discard your shrimp in a new bowl while you finish the rest of the dish.
Step 7: Using a colander, discard the water and noodles. Let them sit in the colander until you are ready to build your bowl.
Step 8: Add butter to the skillet, and once it fully melts, add the chicken stock. Using a wooden spoon scrape the bottom of the pan to get up all the yummy spices and leftover goodness from the shrimp.
Step 9: Add the garlic and sauté for 30 seconds.
Step 10: Add in the Sriracha sauce and turn up the heat just until the sauce bubbles. Once it bubbles turn the heat down to a low simmer and let the sauce simmer for 3 more minutes.
Step 11: Cut up your cucumber, slice your peppers ( jalapeños and serrano), chop your cilantro and dish our the lettuce and carrots.
Step 12: Build your bowl, start with lettuce on the bottom, top with a handful of noodles. Then add a little bit of each of your toppings.
Step 13: Add 3 shrimp to each bowl. And take a spoon then drizzle your sauce onto the shrimp.
Step 14: Take the dressing out of the fridge then top your bowls with 2 tbsp each.
Step 15: Top with fresh squeezed lime. ( I also add a little extra Sriracha, but i love spice)
Step 16: ENJOY!!