Zesty Garlic Ginger Shrimp and Rice Bowl
A vibrant and flavorful shrimp and rice bowl featuring zesty garlic and ginger, perfectly cooked shrimp, and a variety of fresh toppings.
Equipment
- Skillet or Wok
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined (fresh or frozen, thawed)
- 1 cup uncooked jasmine rice
- 2 cups chicken broth (for cooking rice)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Marinade & Sauce
- 2 tbsp low-sodium soy sauce
- 1 tsp honey
- 1 tbsp fresh lime juice
- 1/2 tsp red pepper flakes
- 1/2 tsp sesame oil
Toppings
- Sliced avocado (for topping)
- Diced cucumber (for topping)
- Shredded carrots (for topping)
- Chopped green onions (for topping)
- Toasted sesame seeds (for topping)
- Sriracha (for topping, optional)
Instructions
Cooking Steps
- Cook jasmine rice according to package directions using chicken broth, then keep it warm.
- Whisk together soy sauce, honey, lime juice, red pepper flakes, and sesame oil in a small bowl to create the marinade.
- Heat olive oil in a large skillet over medium-high heat, then add minced garlic and grated ginger and cook for about 30 seconds until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
- Pour the marinade over the shrimp, toss to coat, and cook for another 30 seconds until the sauce slightly thickens.
- Divide the cooked rice among serving bowls and top with the sautéed shrimp.
- Garnish generously with avocado, cucumber, carrots, green onions, and sesame seeds; add sriracha if desired.
Notes
For extra flavor, consider marinating the shrimp for 15-30 minutes before cooking. Adjust red pepper flakes to your preferred spice level.