Yum Yum Shrimp Rice Bowl Recipe

Cook rice

Rinse 1 cup long-grain rice under cold water until the water runs clear. Combine rinsed rice, 1.5 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Finish rice with veggies

While rice rests, heat a medium skillet over medium heat and add 1/2 tsp sesame oil. Add 3/4 cup frozen peas and carrots and the white parts of the sliced green onions (reserve greens for garnish). Sauté 2–3 minutes until heated through. Fluff the rested rice with a fork, fold in the warmed peas & carrots and adjust seasoning with a pinch of salt. Keep warm.

Whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet chili sauce, 1 tsp rice vinegar, 1 tbsp melted butter, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp hot sauce (optional), 1 tbsp water and 1/4 tsp salt in a small bowl until smooth. Taste and adjust: add a little more hot sauce for heat, more ketchup for sweetness, or a teaspoon of water to thin. Chill in refrigerator at least 10 minutes to let flavors meld.

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp garlic powder until evenly coated.

Heat a large skillet or nonstick pan over medium-high heat and add 1 tbsp vegetable oil. When oil is shimmering, add shrimp in a single layer (cook in two batches if necessary to avoid crowding). Cook 1.5–2 minutes per side until pink and opaque with a slight golden sear.

Transfer cooked shrimp to a plate and immediately toss with 1–2 tbsp of prepared yum yum sauce (reserve remaining sauce for serving). This step gives the shrimp a light glaze and carries the signature flavor onto the protein.

Divide the rice and vegetable mixture between 3-4 bowls (servings depend on appetite). Top each bowl with equal portions of sauced shrimp.

Drizzle an additional 1/2 to 1 tbsp yum yum sauce per bowl (or more to taste). Sprinkle sliced green onion greens and toasted sesame seeds over each bowl. Serve with lime wedges on the side for squeezing.

Optional: Serve extra yum yum sauce at the table. Enjoy warm.