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marinated kale and crispy fried rice topped with green onions spicy mayo and avocado in a grey stone bowl with wood chopsticks on a white wood board
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Spicy Shrimp Bowl with Crispy Rice and Kale

These bowls are similar to poké, and since they include cooked crispy shrimp, they are the perfect alternative if you don’t have access to high-quality sushi-grade fish.
Course Main Course
Cuisine Asian
Keyword crispy rice, grain bowl, kale, marinated, rice bowl, shrimp, spicy mayo
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4

Ingredients

For the spicy mayo:

  • ½ cup mayonnaise
  • 2 tablespoons lime juice
  • 2 tablespoons sambal oleak
  • 1 tablespoon togarashi shichimi
  • 1 tablespoon soy sauce

For the kale:

  • 4 cups roughly chopped Tuscan kale
  • 2 tablespoons sesame oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon soy sauce

For assembly:

  • 3 cups cooked day old long-grain white rice
  • pound 26/30 jumbo shrimp, peeled and deveined
  • Kosher salt as needed
  • ¼ cup cornstarch
  • 5 tablespoons vegetable oil divided
  • 2 medium Haas avocados, pitted, peeled and sliced
  • 1 teaspoon white and black sesame seeds
  • 3 green onions thinly sliced

Instructions

For the spicy mayo:

  • In a small mixing bowl whisk together the mayonnaise, lime juice, sambal oleak, togarashi, and soy sauce until thoroughly combined. Add a tablespoon of water to thin the sauce and whisk until completely combined. Cover and refrigerate until ready to use.

For the kale:

  • Add the kale to a large mixing bowl. In another small mixing bowl, whisk together the sesame oil, rice vinegar and soy sauce. Pour the dressing over the kale, and massage the dressing into the kale. Set aside.

For assembly:

  • Heat a large nonstick skillet over medium heat. Add the rice into the pan in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes. Remove the pan from heat and set aside.
  • Season the shrimp with salt then add to a bowl and toss with the cornstarch. Heat a large skillet over medium heat, add half of the vegetable oil and heat through.
  • Working in two batches, add the shrimp and sauté until crispy and the outside is golden brown, about 2 minutes. Flip the shrimp and continue to cook until just cooked through and golden brown, about an additional 2 minutes.
  • Remove to a paper towel-lined plate and add the remaining oil to the pan and cook the remaining shrimp.
  • To serve, divide the kale among bowls. Top with the crispy rice followed by avocado and shrimp. Top with the spicy mayo, sesame seeds and green onions.

Notes

*Note: Togarashi shichimi is a Japanese seasoning mix typically made up of a blend of seven spices: ground red chili pepper, ground Japanese pepper, roasted orange peel, black sesame seeds, white sesame seeds, hemp seed and ground ginger.  
If you can't find it, substitute with either an additional teaspoon of sambal or sriracha.