Meal Prep Directions: 

Prep rice

• Add 1 cup jasmine rice to a large sauce pan with 1 cup of water, a drizzle of olive oil and sprinkle of salt. Stir until well combined. Bring to a simmer, cover, and cook until liquid absorbs and rice is soft, 10-15 min. Let it cool completely before refrigerating in an airtight container for no more than 24 hours before you plan on making the meal or it will dry out – this is also easy to make when assembling the meal if you want the rice fresh!
• Make Spicy Yum Yum Sauce
• To a small mason jar add 1/4 cup mayonnaise, 1 tbsp sriracha, 1 tsp honey, 1 tsp apple cider vinegar , 1/2 lime. Whisk until very well combined – add water a 1/4tsp at a time to thin to desired pourable texture. Refrigerate for up to 2 days.

Meal Assembly Directions: preheat oven to 425

Bread Shrimp

• Beat 1 egg in a small bowl

  Mix 1/2 cup shredded coconut , 1/2 cup panko crumbs , 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp paprika into another small bowl

  Dip each raw, peeled, de-veined shrimp into egg mixture, then into coconut mixture, making sure it is well coated on each side. Place on a parchment lined baking sheet. Drizzle generously with olive oil – this will help give it that extra crunch and color!

  Bake for 10-12 minutes flipping half way through (drizzling again) until crispy and golden. Remove and cool slightly.

Prep bowls

• While shrimp cooks, slice up 1 large cucumber, shred 1 large carrot, thaw 1 cup edamame, slice 1 avocado, chop up 1/4 cup cilantro.

Assemble Bowls

• to bowls add even pieces of shrimp, cucumber, carrot, edamame, cilantro and scoop of prepped rice. Drizzle each with spicy yum yum sauce, enjoy!