Shrimp Rice Bowls

Method

1. 1Cook 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. Meanwhile cook the frozen shelled edamame in boiling salted water as the package directs, until hot and tender, then drain.
2. 2Make the sesame dressing: whisk together sesame oil, honey, rice vinegar and a pinch of salt. Set aside.
3. 3Heat 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.
4. 4Reduce heat to medium. Add the butter, minced garlic and 1 tsp grated fresh ginger. 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.
5. 5Assemble the bowls: rice at the base, shrimp and any pan sauce on top, edamame and sliced avocado alongside. Drizzle the sesame dressing over everything.
6. 6Scatter green onions and sesame seeds on top. Serve immediately.