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
- 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
- Allow coconut oil to liquefy in a large pan over medium heat.
- Add minced garlic to the pan. Cook for 2-3 minutes, until beginning to turn golden.
- 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.)
- 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.
- After ~3 minutes, add the shrimp to the pan, along with the remaining 1 tbsp of soy sauce and 1 tbsp of brown sugar.
- 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!
- Serve over rice and top with the remaining fresh basil.
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