sesame seeds, for garnishblack or white sesame seeds, optional
For the sriracha mayo
1/2cupmayo
1tbspsrirachamore or less to taste!
1tbsprice vinegar
2tspsugar
Instructions
To make the sauce, whisk together all ingredients and refrigerate until ready to use. Adjust spiciness as needed by adding more sriracha.
Season shrimp with salt and pepper. Heat oil a large pan. To the hot pan, add the shrimp. Cook over medium heat until no longer pink (about 2 minutes). Toss shrimp with about a tablespoon of the sauce; set aside.
Divide rice between 4 bowls.
Top with shrimp, edamame, cucumber, tomatoes, cabbage/slaw, carrots, avocado and scallions. Drizzle with a generous spoonful of the sauce and a sprinkle of sesame seeds, if you like! Serve immediately.
Notes
Note 1: I use 30-40 count shrimp but feel free to use whatever kind you want!