Description
A creative twist on the classic shrimp po’ boy, this rice bowl features crispy shrimp, fresh vegetables, and a tangy remoulade sauce for a delightful meal.
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)
- 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.
- 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. Use as much or as little as you prefer.
- Garnish the rice bowls with optional toppings such as chopped green onions, sliced avocado, or diced pickles.
- Serve the po’ boy shrimp rice bowls immediately and enjoy!
Notes
Ensure all ingredients are fresh and consider preparing the remoulade sauce a day ahead for improved flavor. Explore various toppings for a unique twist.
