Instructions
Step 1: In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated. /n
Step 2: Preheat a grill or grill pan over medium-high heat. /n
Step 3: Grill the shrimp for 2–3 minutes per side until they are pink, opaque, and slightly charred. /n
Step 4: In a separate bowl, whisk together sweet chili sauce, mayonnaise, lime juice, lime zest, soy sauce, and honey to create the sauce. /n
Step 5: Divide the cooked rice into serving bowls and top with grilled shrimp. /n
Step 6: Drizzle the sweet chili lime sauce generously over the shrimp and rice. /n
Step 7: Garnish with chopped parsley, sesame seeds, and red pepper flakes if desired. /n
Step 8: Serve immediately with lime wedges on the side.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate if possible to maintain texture. Reheat the rice and shrimp gently in a skillet over medium heat or in the microwave in short intervals. Add a splash of water to prevent drying out. Avoid overcooking the shrimp during reheating as they can become rubbery.
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