Crispy Shrimp & Avocado Bowl

Ingredients

• 1.5 cups jasmine rice
• 12 oz large shrimp, peeled and deveined
• 2 tbsp soy sauce
• 3 cloves garlic, minced
• 1 whole lime (zested + juiced, divided)
• ¼ cup sour cream
• 1 whole avocado
• ½ whole cucumber
• 3 tbsp crispy fried shallots
• 2 tbsp olive oil

Instructions

1. 1

   Boil jasmine rice in salted water per package. Set aside.

2. 2

   Pat shrimp dry with paper towels. Toss with soy sauce, garlic, and lime zest.

3. 3

   Whisk sour cream with lime juice in a small bowl. Season with salt and pepper.

4. 4

   Heat oil in a 12-inch skillet over medium-high until shimmering, ~90 seconds.

5. 5

   Add shrimp in a single layer. Cook 2 minutes per side without moving until edges curl.

6. 6

   Divide rice between two bowls. Top each with shrimp and drizzle with lime crema.

7. 7

   Slice avocado and cucumber. Arrange alongside shrimp. Garnish with crispy shallots.

8. 8

   Serve immediately with lime wedges if desired.

Tools you’ll need

• medium pot
• 12-inch skillet
• small bowl
• whisk
• cutting board
• knife

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