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Shrimp Rice Bowl

Shrimp Rice Bowls Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp neutral oil, divided
  • 3 cups cooked short-grain white rice
  • 1 large avocado
  • 1 small cucumber
  • 1 cup shelled edamame
  • 2 scallions
  • 1 tbsp sesame seeds
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp grated fresh ginger
  • 1 tsp toasted sesame oil
  • 1 tsp honey

Method
 

  1. Pat shrimp dry and toss with 1 tbsp oil and a pinch of salt. Sear in a hot skillet over medium-high heat 2 minutes per side, until pink and opaque.
  2. Whisk together soy sauce, rice vinegar, ginger, sesame oil, and honey until combined.
  3. Halve the avocado, remove the pit, and slice. Cut cucumber into half-moons. Toss cucumber with edamame and a pinch of salt.
  4. Divide warm rice among bowls, top with shrimp, avocado, and cucumber mix. Spoon half the sauce over the shrimp, scatter scallions and sesame seeds, then pass the remaining sauce at the table.

Notes

If using frozen edamame, thaw them under warm water for a minute and drain well. You can also swap in blanched snap peas or steamed broccoli if that is what you have.