Shrimp and Avocado Rice Bowl
(from otenma’s recipe box)
Source: Eating Well
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: main dish
Ingredients
- 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 (can replace with jasmine rice), cooked according to package directions
- 1 ripe avocado, sliced
Directions
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Preheat the broiler.
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In a medium ovenproof pan, toss the shrimp with 1 teaspoon each of the sesame oil and the honey.
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Add the cayenne.
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Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.
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Heat a small nonstick skillet over medium heat and add the remaining teaspoon of sesame oil.
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Pour in the eggs. Cook undisturbed until set, about 2 minutes. Flip and cook until just set on the second side, 1 more minute.
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Transfer to a board and cut into strips.
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In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 teaspoon honey.
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Fold the edamame and sesame seeds into the rice.
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Serve the rice in bowls topped with the egg strips, shrimp, and avocado.
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Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.