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shrimp rice bowl

Garlic Ginger Shrimp Rice Bowl

Seared garlic ginger shrimp and crisp vegetables in a homemade coconut aminos glaze over rice.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Asian
Calories: 490
Ingredients Method Notes

Ingredients
  

Sauce
  • 3 tbsp coconut aminos
  • 1 tsp raw honey
  • 1/2 lime juiced
  • 1 tsp toasted sesame oil
  • 1/2 tsp red pepper flakes
Bowl
  • 1 tbsp avocado oil
  • 3/4 lb large shrimp peeled, deveined and patted dry
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 cup snap peas
  • 1 red bell pepper sliced
  • 1/2 tsp sea salt
  • 2 cups cooked jasmine or brown rice cooked ahead
To finish
  • 2 scallions sliced
  • 2 tbsp cilantro chopped
  • 1 tsp toasted sesame seeds

Method
 

  1. Whisk the coconut aminos, honey, lime juice, sesame oil and red pepper flakes in a small bowl.
  2. Reheat the rice in a skillet with a splash of water for 2 to 3 minutes. Divide between bowls.
  3. Heat the avocado oil in the same skillet over high heat. Add the shrimp in one layer with the salt and sear 1 1/2 minutes per side.
  4. Add the garlic and ginger and stir for 30 seconds. Add the snap peas and pepper and toss for 1 minute.
  5. Pour in the sauce and toss until glossy. Spoon over the rice and top with scallions, cilantro and sesame seeds.

Notes

Uses rice cooked ahead. For fresh rice, add 18 minutes.