Shrimp and Avocado Rice Bowl

This started as me going out on a limb and has quickly become a household favorite. It can be found in the cookbook Fresh Flavors Fast, from the Kitchens of Martha Stewart. It can be modified to incorporate other vegetables, and you could probably even try it with chicken if shrimp is not your thing. Hope you enjoy as much as we do!

Shrimp and Avocado Rice Bowl
Prep 10 minutes
Cook 20 – 45 minutes
Serves 2

1 cup white or brown rice
2 cups water

1/4 cup soy sauce
1/4 cup fresh lemon juice (approx. 2 lemons)
2 tbsp rice vinegar
2 tsp brown sugar

Vegetable oil for sautéing
1/2 lb fresh or frozen shrimp, peeled and deveined
4 ounces snow peas, stem ends and strings removed
1 piece fresh ginger, grated, or 1-2 tsp

1 ripe avocado, pitted, peeled, and cut into chunks

Cook rice according to directions in rice cooker or in pot on stove. White rice takes approx. 20 minutes, brown rice will be closer to 45 minutes.

Combine soy sauce and next 3 ingredients into a bowl for the sauce.

Heat oil in frying pan over medium heat. Add shrimp, snow peas, and ginger. (It’s up to you to keep shrimp tails on or off. I remove them before cooking and butterfly my shrimp.) Season with salt and pepper if needed (I usually don’t). Cook until shrimp are opaque throughout, 2-4 minutes.

Fluff rice with fork and divide among bowls, top with shrimp mixture and avocado chunks. You can either drizzle the sauce on top or serve on the side.

Eat and enjoy!

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