Shrimp Rice Bowl
By Connor Forbes
My wife had the idea to make shrimp rice bowls. I love when she throws out a meal that I don’t normally make. It forces me to think differently and approach a new meal from a fresh perspective. It’s always super fun.
She was thinking about a lemony vibe to the shrimp, so I went in on that idea and also made some lemon potatoes to go with it. As well as some other veggies to round it out.
This bowl was fresh, healthy and delicious. Makes 4 bowls easily.
Ingredients
- 2 lbs shrimp
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp seasoned rice vinegar
- 1 tsp fish sauce
- 2 green onions chopped
- 5 cloves of garlic sliced
- 5 red potatoes
- 2 lemons, juiced
- 1 cup water
- 1 cucumber sliced
- 1 mango cubed
- 10 sweet peas chopped
- 1 bell pepper sliced
- Salt to taste
- 1 tbsp cooking oil
- 2 cups rice
To Make
To make the shrimp sauce, in a bowl combine the garlic, soy sauce, 1/2 a juiced lemon, rice vinegar, fish sauce and chopped green onion and mix. Set aside for the time being.
To make the lemon potatoes – add 5 red potatoes to a saucepan. Add the water and 1.5 juiced lemons. Add salt. Simmer the potatoes until they are fully soft throughout. When potatoes are done pull them out and place in a bowl and continue to simmer the lemon water until thickened. Pour thickened lemon water over the cooked potatoes.
For the shrimp, make sure shrimp are fully dried. I use a paper towel to pat dry. In a large pan heat the oil over medium heat. When oil is shimmering add shrimp. Don’t over fill the pan, cook in batches if necessary. Cooke shrimp on each side for 1-2 minutes, until they are pink. Add the sauce and simmer for another 3-4 minutes stirring occasionally.
Cook the rice to the directions on the package.
To make the bowl, put rice on the bottom then build up with potatoes, cucumber, sweet peas, bell pepper, and mango. Put the shrimp on top. Optionally finish off with fresh green onion, basil, and pickled onions. And EAT!
For More Recipes Visit www.zapinin.com/food.
