Ginger Shrimp Rice Bowl
Tender shrimp tossed in a bright ginger-soy glaze over fluffy jasmine rice, topped with avocado, cucumber, and a drizzle of sesame oil. Ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 cup jasmine rice
- 1 lb shrimp, peeled and deveined
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 2 tbsp lime juice
- ½ large cucumber, sliced
- 1 whole avocado, sliced
- 1 tsp sesame oil
Instructions
- 1
Bring 2 cups water to a boil in a medium pot. Add rice and a pinch of salt.
- 2
Reduce heat to low, cover, and cook until water absorbs, ~15 minutes. Remove from heat.
- 3
Pat shrimp dry with a paper towel. Whisk together soy sauce, ginger, and lime juice in a small bowl.
- 4
Heat 1 tbsp olive oil in a large skillet over medium-high until it shimmers, ~90 seconds.
- 5
Add shrimp in a single layer. Cook without stirring until pink and opaque, ~3 minutes per side.
- 6
Pour soy-ginger sauce over shrimp. Toss to coat and cook for 30 seconds until fragrant.
- 7
Divide rice between two bowls. Top with shrimp, cucumber slices, and avocado.
- 8
Drizzle with sesame oil and any pan sauce. Serve hot.
Tools you’ll need
- medium pot with lid
- large skillet
- small mixing bowl
- whisk
- paper towels
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