Shrimp Rice Bowls
Garlic butter shrimp glazed with soy sauce over jasmine rice with edamame, avocado and a drizzle of sesame-honey dressing. Shrimp cooks in 3 minutes. If the rice is already done, this is a 10-minute meal. Around 30g of protein per bowl.
Ingredients
- 500 glarge shrimp
- 300 gjasmine rice
- 150 gedamame, shelled
- 2 avocados
- 4 garlic cloves
- 3 tbspbutter
- 2 tbspsoy sauce
- 1 tbspsesame oil
- 1 tbsphoney
- 1 tbsprice vinegar
- 1 tspfresh ginger
- 1 tbspolive oil
- 3 scallions
- 1 tbspsesame seeds
Method
- Cook the rice according to package instructions. While it cooks, pat the shrimp completely dry — this is the one step most people skip and it's why shrimp comes out pale and steamed rather than properly seared. Dry shrimp hits the pan and browns; wet shrimp releases moisture and poaches.
- Make the sesame dressing: whisk together sesame oil, honey, rice vinegar and a pinch of salt. Set aside.
- Heat olive oil in a large skillet over high heat. Add the shrimp in a single layer — don't crowd them. Cook undisturbed for 1.5–2 minutes until pink and slightly charred on the bottom. Flip and cook 1 more minute.
- Reduce heat to medium. Add the butter and minced garlic. Cook 30 seconds until the garlic is fragrant but not brown. Add the soy sauce and toss quickly to coat the shrimp — keep this step fast, about 30 seconds. If the butter starts to break and look greasy rather than glossy, pull the pan off the heat.
- Assemble the bowls: rice at the base, shrimp and any pan sauce on top, edamame and sliced avocado alongside. Drizzle the sesame dressing over everything.
- Scatter green onions and sesame seeds on top. Serve immediately.
FAQ
Rubbery shrimp is overcooked shrimp. Shrimp is done the moment it turns pink and curls into a C shape — this takes about 2 minutes per side depending on size. If the shrimp curls into a tight O, it's already overcooked. The cooking window is narrow: 30 seconds too long makes a noticeable difference. Pull the pan off the heat as soon as the shrimp are done, even if they look like they could use another moment. Residual heat in the pan continues cooking them.
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Comments (1)
Fresh seafood should smell like the ocean, not like fish. If your large shrimp smells strongly when you buy it for shrimp rice bowls, it's past its prime. Your nose is the most reliable freshness test.