Shrimp and Avocado Rice Bowl

Shrimp and Avocado Rice Bowl

Photo by Dunja B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 16

    medium cleaned, shelled, tail-on shrimp (about ¾ pound), thawed if frozen

  • 2

    teaspoons sesame oil

  • teaspoons honey

  • small pinch cayenne pepper

  • 2

    eggs, lightly beaten

  • 1

    tablespoon light soy sauce

  • 1

    tablespoon rice wine vinegar

  • 1

    cup shelled edamame, steamed

  • 2

    teaspoons toasted sesame seeds

  • cups short-grain brown rice, cooked according to package directions

  • 1

    ripe avocado, sliced

Directions

Makes: 1. 4 servings 2. Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1 teaspoon each of the sesame oil and the honey. Add the cayenne. 3. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate. 4. Heat a small nonstick skillet over medium heat and add the remaining teaspoon of sesame oil. Pour in the eggs. Cook undisturbed until set, about 2 minutes. Flip and cook until just set on the second side, 1 more minute. Transfer to a board and cut into strips. 5. In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 teaspoon honey. 6. Fold the edamame and sesame seeds into the rice. Serve the rice in bowls topped with the egg strips, shrimp and avocado. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.


Nutrition

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