Many moans while eating this. I have not yet, made it for my family, but given their healthy and justified obsession with all things sushi; I can imagine they will love it. This makes a terrific take-along lunch because you can prep in advance. Or make for dinner, or--what am I saying, make it whenever the hell you want, because, yes. It's so good and satisfying.
Also, you don't have to use white beans, as I have. You can use leftover cooked rice, barley, lentils, and quinoa; you get the idea. Options.
Notes: Mayo is Hellmann's light.
SPICY SHRIMP & WHITE BEAN BOWL
Ingredients: 2 cans of white beans (28 ounces), 1 tbsp. garlic-infused olive oil, 12 ounces of large raw shrimp, de-veined and skins removed, 2 tsp. sesame oil, 2 tsp. soy sauce or coconut aminos, 1/3 cup mayonnaise, 2 tbsp. Sriracha, 1 tsp. grated or minced garlic, 1 tsp. lemon juice, sea salt, pepper, 1 cup chopped cucumber, 1 chopped avocado, 2 tbsp. chopped cilantro, 1 tbsp. sesame seeds.
1. Roughly chop the shrimp (make sure the skin is removed and they are de-veined) and add to a skillet pan with the sesame oil and soy sauce—salt and pepper to taste. Cook over medium heat until just bouncy and no longer translucent. Remove to cool slightly.
2. While the shrimp cook, heat the white beans in a separate pan over medium-low heat with the garlic infused olive oil, seasoning with salt and pepper to taste.
3. Make the spicy mayo by combining mayonnaise, Sriracha, garlic, lemon juice, and salt and pepper (to taste). When the shrimp is done, drain and mix with most of the spicy mayo, reserving some for drizzling at the end.
4. Plate everything between two bowls: white beans on the bottom, then the shrimp, cucumber, and avocado. Top with a few drops of soy sauce, extra spicy mayo, chopped cilantro, and sesame seeds.