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Shrimp and Avocado Rice Bowl


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Rate this recipe 4/5 (3 Votes)


  • 16 medium cleaned, shelled, tail-on shrimp (about 3/4 pound), thawed if frozen
  • 2 teaspoons sesame oil
  • 1 1/2 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
  • 1 1/4 cups short-grain brown rice, cooked according to package directions
  • 1 ripe avocado, sliced


Servings 4
Preparation time 10mins
Cooking time 20mins


Step 1

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.


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