Chili Crisp Shrimp Bowl

1 lb  Uncooked shrimp, peeled and deveined

1 Tbsp. Coconut aminos

1 tsp. Spice Witch Chili Crisp

1/2 Toasted sesame oil

BROCCOLI SLAW

1 (12oz.) bag broccoli slaw or cabbage slaw mix

2 Tsp  Coconut aminos

 1 Tsp. Toasted sesame oil

 2 Tsp. Maple syrup

 1 Tsp. Rice vinegar

 1/2 Lime, juiced

 2 Toasted sesame seeds

 INSTRUCTIONS

In a medium bowl toss the shrimp with coconut aminos, Spice Witch Chili Crisp and toasted sesame oil. Set aside while you prep the slaw.

To a small mixing container, add the coconut aminos, sesame oil, maple syrup, rice vinegar, lime and sesame seeds. Whisk to combine. In a large bowl, add broccoli slaw. Pour dressing over the slaw and toss well. Set aside.

 To cook the shrimp, heat a cast iron pan over medium high heat. Remove the shrimp from the marinade (making sure to reserve leftover marinade) and add to the hot pan. Cook for 2-3 minutes per side. Before removing from pan, toss the shrimp in reserved marinade. Cooking for one more minute. Remove from pan.

 To assemble, add rice to individual bowls. Top with slaw and then divide shrimp between bowls.

Garnish with sesame seeds and serve with additional Spice Witch Chili Crisp.

Enjoy!