Shrimp Rice Bowl

Mmmmmm… shrimp! I feel like if you polled the world about their favorite seafood, shrimp would win hands down. Shrimp is like the gateway drug of seafood – even people who “hate seafood,” seem to like shrimp. In fact, I’m pretty sure my sister’s introduction to the seafood world was with deep-fried shrimp, doused in ketchup. She now eats shrimp, crabs, scallops, the occasional fish, and lobster.

This recipe incorporates this delicious shellfish with fresh veggies and herbs, brought together with a great Asian umami flavors. It’s easy enough to throw together for a weeknight dinner, full of flavor, and contains more vegetables than average American dinner plate. Enjoy!

Shrimp Rice Bowl

Ingredients: 

• 3/4lb of shimp, peel & de-vein
• 1 tsp coconut oil
• 2 garlic cloves, minced
• 5 tbsp low sodium soy sauce, divided
• 2 tsp rice wine vinegar, divided
• Splash of fish sauce
• 2 bell peppers, sliced
• 20 baby carrots, sliced length-wise
• 2 tbsp brown sugar, divided
• 1/8 tsp crushed red pepper flakes
• 3-4 large leaves of fresh basil, chopped
• Rice, prepared as you prefer

Instructions: 

1. Allow coconut oil to liquefy in a large pan over medium heat.
2. Add minced garlic to the pan. Cook for 2-3 minutes, until beginning to turn golden.
3. Now add 2 tbsp of soy sauce, 1 tsp of rice wine vinegar, and the carrots. Cover and steam for 4-5 minutes. (If you prefer your cooked carrots on the softer side, extend this time. We prefer our carrots still a bit crisp.)
4. Lower the heat just slightly. Remove lid and add 2 more tbsp of soy sauce, the other 1 tsp of rice wine vinegar, the bell peppers, crushed red pepper flakes, 1 tbsp of brown sugar, and roughly 3/4 of the basil. Stir a few times to combine and return to lid to the pan.
5. After ~3 minutes, add the shrimp to the pan, along with the remaining 1 tbsp of soy sauce and 1 tbsp of brown sugar.
6. Leave the lid off this time and return the heat back to medium. Cook until the shrimp are all pink and opaque. This will take less time than you think – should be < 5 minutes. Try to avoid overcooking – rubbery shrimp are no fun!
7. Serve over rice and top with the remaining fresh basil.

Dinner for two!