Description
A bold and flavorful rice bowl filled with tender shrimp, fluffy jasmine rice, crisp vegetables, and a spicy sauce that brings everything together.
Ingredients
2 cups jasmine rice
4 cups water
1/2 teaspoon salt
1 pound (450 g) raw shrimp, peeled and deveined
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon chili flakes
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded carrots
1 cup sliced cucumber
1 avocado, sliced
2 green onions, chopped
1 tablespoon sesame seeds
1/2 cup steamed broccoli
3 tablespoons mayonnaise
1 tablespoon chili sauce
1 teaspoon lime juice
1/2 teaspoon garlic powder
Instructions
Rinse the jasmine rice under cold water until clear.
In a saucepan combine 2 cups rice, 4 cups water, and 1/2 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let rest 5 minutes and fluff with a fork.
In a bowl mix shrimp with paprika, cayenne pepper, chili flakes, soy sauce, honey, lime juice, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat. Add garlic and ginger and cook for 30 seconds.
Add shrimp and cook 2–3 minutes per side until pink and fully cooked.
In a small bowl mix mayonnaise, chili sauce, lime juice, and garlic powder to make the spicy sauce.
Divide rice into bowls and top with shrimp, carrots, cucumber, avocado, broccoli, and green onions.
Drizzle with spicy sauce and sprinkle sesame seeds before serving.
Notes
Use fresh or properly thawed frozen shrimp for the best texture.
Adjust cayenne pepper and chili flakes to control the spice level.
Fresh lime juice enhances the flavor of the shrimp and sauce.
For meal prep, store rice, shrimp, and vegetables separately and assemble before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes