Shrimp Rice Bowl
A composed rice bowl combining cooked shrimp, seasoned grain base, and fresh or cooked vegetables. Components are assembled warm or at room temperature for flexible meal composition.
Ingredients
Method
Peel and devein shrimp if not already done. Mince ginger and garlic. Slice green onion into thin rounds. Julienne bell pepper and thinly slice cucumber. Measure soy sauce and lime juice.
Cook rice according to package directions using vegetable broth for additional flavor. Cool slightly or to room temperature before assembly.
Heat sesame oil in a large skillet over medium-high heat. Add minced ginger and garlic, stirring constantly for 30 seconds until fragrant.
Add shrimp to the skillet in a single layer. Cook 2–3 minutes per side until pink and opaque. Pour soy sauce and lime juice over shrimp, tossing to coat. Remove from heat.
Divide cooked rice between two bowls. Top with cooked shrimp and any pan sauce. Arrange fresh cucumber slices, bell pepper, and green onion around the bowl.
Toast sesame seeds in a dry skillet over low heat for 1–2 minutes until fragrant. Sprinkle over the bowls. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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