{Recipe} ~ Bang Bang Shrimp and Edamame Fried Rice

Another recipe from last weekend! This one is great for summer - I love the flavors of the shrimp. And edamame fried rice? So. darn. good. I never would've thought to put the beans in the rice! My first attempt at fried rice was with grilled pineapple, and I never realized how easy it was to make myself! Great for nights when I'm in a hurry and craving Chinese food.

We actually ended up grilling the shrimp, but they were probably too small for the skewers. I want to try this version of the recipe next (in a wok on the stove) - a favorite from Bonefish Grill.

Bang Bang Shrimp
adapted from SkinnyTaste

Ingredients:

• 5 tbsp light mayonnaise
• 3 tbsp Thai Sweet Chili Sauce
• 1 tsp Sriracha (to taste)

For the Shrimp:

• 1 lb large shrimp, shelled and deveined (weight after peeled)
• 2 tsp cornstarch
• 1 tsp canola oil
• 4 tbsp scallions, chopped

Directions:

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.

Coat shrimp with cornstarch, mixing well with your hands.

Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.

Top shrimp with scallions.

(Shrimp can also be served on a bed of lettuce and purple cabbage mix).

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Edamame Fried Rice

Ingredients:

• 3 cups brown rice
• 2 eggs, scrambled
• 1 tbsp oil (I used olive oil)
• 1/2 onion, chopped
• 2 cloves garlic, diced 
• 5 scallions, chopped
• 1/2 cup shredded carrots
• cooking spray
• 1 cup ready-to-eat shelled edamame
• 2 tbsp low sodium soy sauce
• salt and fresh pepper to taste

Directions:

Whisk eggs, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. 

Add oil and cook onions, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.