Honey Sriracha Shrimp Bowls

Ingredients

• 600 graw shrimp, peeled
• 1½ tbsphoney
• 1¼ tbspsriracha
• 1 tbsplow-sodium soy sauce
• 3 tsplime juice
• 2 tspcanola or avocado oil
• 240 gdry long-grain white or basmati rice
• 200 gcoleslaw mix
• 2 tsprice vinegar
• 1¼green onions
• 1¼ tspsesame seeds

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Toss the coleslaw mix with the rice vinegar and a pinch of salt.

3. Whisk the honey, sriracha, soy sauce and lime juice. Pat the shrimp dry.

4. Heat the oil in a large skillet over medium-high heat. Sear the shrimp in one layer for about 2 minutes per side, until pink and opaque all the way through.

   4 min timer

5. Pour in the sauce and toss for about 1 minute until it bubbles and glazes the shrimp.

   1 min timer

6. Serve over the rice with the slaw, sliced green onion and sesame seeds.

Storing and reheating

Keeps 2 days.