2 tablespoons lime juice (fresh or bottled)

2 teaspoons fish sauce

1 tablespoon avocado mayonnaise (or regular mayonnaise)

1 teaspoon olive oil

Ground pepper to taste

1 pound large shrimp, peeled and deveined

¼ teaspoon salt

1 tablespoon olive oil

1 teaspoon fish sauce (or more, to taste)

1 tablespoon lime juice (fresh or bottled)

½ cup chopped cilantro (packed)

2 cups cooked rice (short grain rice preferred, or any rice of choice)

2 cups red cabbage, very thinly sliced

1 medium carrot, peeled into ribbons using a peeler

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In a small bowl, whisk together lime juice, fish sauce, mayonnaise, olive oil, and ground pepper until smooth. Set aside.
In a separate bowl, combine shrimp, salt, olive oil, fish sauce, lime juice, and chopped cilantro. Toss to coat the shrimp evenly, then let it marinate for 10-15 minutes.
Heat a skillet over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side until the shrimp are opaque and cooked through. Remove from heat and set aside.
In each serving bowl, layer the cooked rice, red cabbage, and carrot ribbons.
Top with the cooked shrimp and drizzle with the cilantro lime dressing.
Garnish with additional cilantro if desired and serve immediately.

Use any type of rice you prefer, such as brown rice or quinoa, for a gluten-free option.

For a creamier dressing, you can add a spoonful of Greek yogurt or sour cream to the sauce.

For added texture, consider adding avocado slices or other veggies like bell peppers or cucumber.

This recipe can easily be made vegetarian by swapping shrimp for tofu or tempeh.

If you prefer a spicier dish, add chili flakes or a diced jalapeño to the shrimp marinade or dressing.