Classic Shrimp Rice Bowls
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ½ tsp salt
For the sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp cornstarch
For the shrimp
- 1 ¼ lb large shrimp (21–25 count), peeled and deveined, tails removed
- 1 tbsp neutral oil (such as avocado or canola oil)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
For the bowls
- 1 medium english cucumber, thinly sliced
- 2 medium carrots, peeled and shredded
- 1 medium avocado, sliced
- 3 scallions, thinly sliced
- 1 tbsp sesame seeds (optional)
- sriracha or chili garlic sauce, for serving (optional)
Instructions
- 1
Rinse the jasmine rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups water and 1/2 tsp salt, and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and cornstarch in a small bowl until the cornstarch is fully dissolved. Set aside.
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