Description
This Spicy Shrimp and Avocado Rice Bowl combines tender juicy shrimp cooked in a flavorful chili garlic and soy sauce glaze, served over fluffy jasmine rice and topped with creamy diced avocado, fresh cherry tomatoes, cilantro, and toasted sesame seeds. A perfect blend of spicy, tangy, and fresh flavors makes this bowl a quick and satisfying meal.
Ingredients
Scale
Rice
- 1 cup jasmine rice
- 2 cups water
Shrimp
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- Salt and pepper to taste
- 1 tablespoon soy sauce
- 1 teaspoon chili garlic sauce
- 2 teaspoons lime juice
Toppings
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
Instructions
- Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch and ensure fluffy rice.
- Cook the Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, cover, reduce heat to low, and cook for 15-20 minutes until tender and water is absorbed. Fluff with a fork and keep warm.
- Heat the Oil and Cook Shrimp: While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet.
- Season and Cook Shrimp: Season shrimp with salt and pepper. Cook for 2-3 minutes per side until they turn opaque and are cooked through.
- Add Sauce to Shrimp: Stir in soy sauce, chili garlic sauce, and lime juice. Cook for another minute making sure shrimp are well-coated. Remove from heat.
- Assemble the Bowl: Divide cooked rice into serving bowls. Top each with spicy shrimp, diced avocado, cherry tomatoes, and chopped cilantro.
- Garnish and Serve: Sprinkle with toasted sesame seeds and add an extra squeeze of lime juice if desired. Serve immediately.
Notes
- Rinsing the rice is key for fluffy texture; don’t skip this step.
- Adjust chili garlic sauce according to your spice preference.
- Use fresh lime juice for the best tangy flavor.
- To toast sesame seeds, dry roast them in a skillet over medium heat until golden and fragrant.
- This dish can be served warm or at room temperature.
- For a gluten-free version, use tamari instead of soy sauce.
