Sesame-Ginger Shrimp Bowls

There’s a lot to love about this Asian fusion dinner - umami flavors, wholesome ingredients, and a quick 20-minute cook time! These bowls are packed with protein by stir-frying tender shrimp zucchini, cabbage, and carrots, then topping it all with fried eggs. A drizzle of boom boom sauce lends a creamy kick to the meal, and a dash of sesame seeds adds a nutty crunch.

Ingredients

  • 10 oz shrimp

  • 1 zucchini

  • 3 1/2 oz shredded red cabbage

  • 1 3/4 oz shredded carrots

  • 1/4 cup sesame-ginger amino sauce

  • 2 1/2 tbsp boom boom sauce

  • 1 tsp black & white sesame seeds

Directions

  • Trim ends off zucchini and discard. Halve lengthwise. Lay flat and slice across into half moons, about 1/2 inch thick.

  • Roughly chop cabbage and carrots if necessary

  • Rinse shrimp. Pat dry with paper towels. Place in medium bowl. Season with salt and pepper. Drizzle with about 1 tablespoon oil. Stir to coat.

  • Heat 1 1/2 tablespoon oil in large saute pan over medium heat. Add zucchini to hot pan. Season with about 1/4 teaspoon salt and pinch of pepper. Cook 5-6 minutes or until zucchini begins to brown, stirring occasionally.

  • Move zucchini to sides of pan. Add shrimp to center of pan. Cook 3-4 minutes, stirring occasionally.

  • Move shrimp and zucchini to sides of pan. Add cabbage and carrots to center of pan. Add sesame-ginger amino sauce and 1 tablespoon water. Stir to coat. Cook 1-2 minutes, or until shrimp are fully cooked and veggies are tender, stirring occasionally. Salt and pepper to taste.

  • Divide shrimp and veggie stir-fry between bowls. Top with fried eggs. Drizzle with boom boom sauce to taste. Garnish with black and white sesame seeds.