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Looking for a way to switch up dinner? Try making your favorite sandwich into a rice bowl! I love shrimp Po’ Boys sandwiches. I made this Shrimp Po’ Boy rice bowl, and it was delicious! I also added shredded cabbage as a filler and to add some crunch.
My family does not eat meat on Fridays during Lent. I promised myself that this year, I would not just rely on grilled cheese on Lenten Fridays. I love making up recipes, so I decided that I would try to come up with some new seafood recipes this year.
I have been really into Shrimp recipes lately. I made this Shrimp Po’ Boy rice bowl using SeaPak® Butterfly shrimp. This shrimp was juicy and flavorful.
My favorite part about this Po’ Boy Rice bowl? I loved getting a little bit of everything in the bowl and eating it all together. My kids ate all their shrimp before anything else. They loved it.
Shrimp Po’ Boy Rice Bowls – Ingredients below make one bowl. Multiply it for additional servings.
3/4 cup of rice, cooked and heated.
One cup of chopped cabbage- you can use purple cabbage, green cabbage, or both.
6 SeaPak Butterfly Shrimp- cooked
1-2 tablespoons of Remoulade sauce
optional: additional vegetables. Chopped tomatoes, zucchini, carrots, or whatever is in the season would make great additions to these bowls.
Two tablespoons of mayonnaise
Two tablespoons of horseradish sauce
One tablespoon ketchup
1/2 teaspoon of paprika
1/2 teaspoon of garlic powder
One teaspoon parsley flakes
optional: hot sauce or cayenne pepper
Method: In a bowl, add rice, and chopped cabbage. Toss rice and chopped cabbage together. Bake shrimp pieces in the oven according to the instructions on the Seapak package. Arrange the cooked shrimp on top and drizzle remoulade sauce on top.
This was a beautiful, flavorful meal. I can’t wait to try some more shrimp recipes this season. I know that this Po’ Boy rice bowl will be used in our dinner rotation again.
You can find some awesome Shrimp recipes here. Also, don’t forget to visit them on social media for more inspiration.