Shrimp Bowl Recipe

Rinse and cook rice

Rinse 1 cup rice under cold water until the water runs mostly clear to remove excess starch. Drain. In a small saucepan combine rinsed rice, 1.5 cups water, 1/4 tsp salt, and 1 tsp olive oil or butter. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Quick-pickle cabbage and carrot

In a small bowl or jar whisk together 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar, and 1/2 tsp salt until dissolved. Place the thinly sliced red cabbage and julienned carrot in the bowl or jar, pour the brine over them so they are submerged, and let sit at room temperature for at least 10 minutes (up to 1 hour) while you prepare other components. Drain before assembling.

Prep remaining veg

While pickling, slice the cucumber and avocado, and chop the cilantro and scallion. Keep avocado slices in a small bowl with a squeeze of lime juice to slow browning.

Season shrimp

Pat shrimp dry with paper towels. In a medium bowl combine 1.5 tbs olive oil, 2 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbs lime juice. Add shrimp and toss to coat. Let sit 5–10 minutes to marinate briefly.

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add the shrimp in a single layer (cook in two batches if necessary). Sear 1.5–2 minutes per side until pink and opaque and edges are slightly browned — total 3–4 minutes depending on size. Remove from heat. Do not overcook. Transfer shrimp to plate and keep warm.

Make creamy citrus sauce

In a small bowl combine 1/4 cup Greek yogurt (or mayo), 1 tbs lime juice, 1/2 tsp sriracha (optional), 1/2 tsp honey, and 1/4 tsp salt. Whisk until smooth and adjust seasoning to taste. If too thick, thin with 1 tsp water.

Divide the cooked rice between two bowls (about 1/2 cup cooked rice per serving as a base).

Top rice with equal portions of pickled cabbage and carrot, cucumber, avocado slices, and the cooked shrimp.

Drizzle the creamy citrus sauce over the shrimp and bowls. Sprinkle with chopped cilantro, sliced scallions, and sesame seeds. Serve with a lime wedge on the side for extra brightness.

Optional: add hot sauce or extra sriracha to taste.