Garlic Sriracha Shrimp Bowl
Tender shrimp tossed in a spicy-garlicky sauce over fluffy rice, topped with avocado, cucumber, and a drizzle of lime. Ready in 25 minutes with minimal cleanup.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 32g
Ingredients
- 1 cup long-grain white rice
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tbsp sriracha
- 1 whole lime (juiced)
- 1 whole avocado
- ½ whole cucumber
- 2 tbsp olive oil
Instructions
- 1
Bring 2 cups salted water to a boil in a medium saucepan.
- 2
Pat shrimp dry with paper towels. Halve the avocado lengthwise, remove pit, scoop into a bowl.
- 3
Slice cucumber into 1/4-inch rounds. Whisk together sriracha, lime juice, and 1 tbsp water.
- 4
Stir rice into boiling water. Cover, reduce heat to low, and cook 15 minutes until tender.
- 5
Heat olive oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 6
Add garlic and cook 30 seconds, stirring constantly, until fragrant.
- 7
Add shrimp and cook 2 minutes without stirring, then toss and cook 1 minute more until pink.
- 8
Pour sriracha mixture into the skillet. Toss shrimp to coat, then remove from heat.
- 9
Divide rice between two bowls. Top with shrimp and sauce, avocado slices, and cucumber.
- 10
Serve immediately.
Tools you’ll need
- medium saucepan with lid
- large skillet
- paper towels
- knife and cutting board
- small bowl
- whisk
- spoon
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