Chili Crisp Shrimp & Avocado Rice Bowl
Seared shrimp tossed in garlicky chili crisp over warm rice, topped with creamy avocado and tangy seaweed salad. Ready in 15 minutes—salty, spicy, and totally craveable.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 24g
quicksatisfyingamericanshrimpcrispycreamytenderweeknight
Ingredients
- 1.5 cups cooked rice (white, brown, or sushi rice)
- ½ lb large shrimp, peeled and deveined
- 3 tbsp chili crisp (Lao Gan Ma or similar)
- 1 whole avocado, ripe
- ¾ cup seaweed salad, chilled
- 2 cloves garlic, minced
Instructions
- 1
Divide rice between two bowls and set aside.
- 2
Heat a skillet over medium-high until it shimmers, about 60 seconds.
- 3
Add shrimp and cook, stirring, until they turn pink and opaque, 3–4 minutes.
- 4
Stir in minced garlic and chili crisp until fragrant, about 30 seconds.
- 5
Scoop shrimp and sauce over rice, then top each bowl with sliced avocado and seaweed salad.
- 6
Serve immediately.
Tools you’ll need
- two bowls
- 12-inch skillet
- spoon or wooden spoon
- knife
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