Pescatarian Classic Shrimp Rice Bowls

Total time40 min

Prep time20 min

Cook time20 min

4.8

(5)

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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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