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    Shrimp Barbecue Bowl

    Contributed by Barbara Singer

    2899 days ago

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    Shrimp Barbecue Bowl

    Shrimp Barbecue Bowl

    1 Serving
    Print Recipe

    Ingredients

    Salad

    • 2/3 cup cooked brown rice
    • 2 cups fresh baby spinach
    • 1/3 cup shredded cabbage
    • 1 ounce shiitake or cremini mushrooms, sliced and seared in 1/2 teaspoon canola oil
    • 1/4 cup match-stick cut carrots
    • 1 tablespoon chopped green onion
    • 3 ounces pan-seared large shrimp
    • 1 fried egg

    Spicy Aioli Dressing

    • 2 teaspoons Sriracha sauce
    • 1 1/2 teaspoons canola mayonnaise
    • 1/4 teaspoon dark sesame oil
    • 1 small clove garlic, finely minced
    • Whisk all ingredients in a small bowl.

    Directions

    1. Arrange the rice, spinach and cabbage in the bottom of a large salad bowl.
    2. Top with mushrooms, carrots, green onion and shrimp.
    3. Place fried egg in middle of bowl and drizzle everything with dressing.

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    Barbara Singer

    About Barbara Singer

    Cutco's Home Cook

    Barbara Singer was Cutco’s first resident home cook and was part of the Cutco family for nearly 30 years. Her love of cooking was nurtured by her Italian heritage, including her mother who was an excellent cook. Barb often turned to her mother's recipe box for inspiration. The recipes were decades old but still resonated in modern day. Barb enjoyed cooking all kinds of cuisines, trying new recipes and adding touches to make them her own. She especially enjoyed baking and considered various kinds of cheesecake to be one of her specialties. Barb officially retired from Cutco in 2019 and has left behind a treasure trove of delicious recipes.

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