Ginger Shrimp and Rice Bowls
I have to admit that before I moved to Hawaii, I didn’t like rice. It just wasn’t something that piqued my interest. It wasn’t something that my family ate frequently and I never thought it interesting enough to order off of a menu. But in Hawaii, rice is a staple. I mean, it’s everywhere. Lunch, dinner, breakfast, dessert. Rice is there. Eggs, poke, salad, plate lunch. Rice is there. I developed an appreciation for this simple little grain.
My favorite way to eat rice? Rice bowls. Rice bowls are amazing for people with a house of picky-eaters or a house of healthy eaters and not-so-healthy eaters. My fiance and I are both pretty focused on our health and fitness. But he’s over 6 feet tall and I’m a towering 5’4″. He needs a bit more food than I do. This meal is perfect for us because we can make a whole bunch of the various ingredients, create our own “me-sized” plates, and have leftovers for lunch. My plate typically has a few more pieces of lettuce, his typically has a few more bites of rice. Rice bowls are perfect for getting exactly what you want.
My recommendation is to cook up as much rice and protein as you want (or can), dice up all of your veggies and plan on eating delicious leftovers for the next few days! The different components of this salad can easily be turned into ingredients for a breakfast scramble, tacos, or a simple snack.
Another thing I love about this salad: the color. Taste is important but don’t forget that you eat with all of your senses! This meal is popping with bright colors that are appealing to your senses before you even take a bite..
A couple of tips when making this dish:
- Invest in a rice cooker. I never thought I’d use/need a rice cooker but since we’ve had one , we use it at least 3 times a week. Rice, quinoa, ancient grains – it’s a wonderful appliance and you can for great deals! This one is super similar to the one that we use and I’ve never been disappointed. You can get a rice cooker for as little as $14 on Amazon!
- When cooking shrimp (or any fish), it will let you know when it’s done! Don’t try to flip the shrimp before they are ready, they’ll stick to the pan and believe me, you want all of that crispy goodness! They’ll loosen when they’re ready to flip.
- Spice up this dish according to your tastes! I happen to love spice so I always add an extra dash of Sriracha. But I typically keep the recipes posted to Easy Diet HQ on the mellow side. It’s easy to add spice but really difficult to take it a way.
- Make the marinade/dressing ahead of time.
- Finally, as I mentioned before, feel free to go overboard with the quantity of ingredients you prep for these rice bowls. This is an ideal dish to test the waters of meal prep with.
- 1 cup brown rice
- 2 1/2 cups water
- 1 1/2 pounds large shrimp, uncooked, peeled, deveined
- 1 tablespoon olive oil
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced red pepper
- 1/2 cup edamame (soy beans)
- 1/4 cup thinly sliced red onion
- 2 scallions, sliced thinly on a slant
- handful fresh cilantro, chopped
- pinch of Kosher salt
- freshly ground black pepper
- 1/2 cup Soy-Ginger Marinade
- 4 lime wedges
- Bring rice and water to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes. Let stand 5 minutes, then fluff with a fork.
- Heat a large skillet ove medium high ehat. Add 1 tablespoon of olive oil. Let olive oil heat up until the oil shimmers but isn't smoking yet. Season shrimp with salt and pepper. In batches, saute shrimp 1 1/2-2 minutes per side. Add Soy-Ginger Marinade. Reduce heat and let simmer for 2-3 minutes.
- Meanwhile, scoop 1/2-3/4 cup of rice onto each plate or shallow bowl. Top with carrot, pepper, onion, and edamame.
- Once Soy-Ginger Marinade has reduced slightly, evenly spoon out shrimp over each rice bowl.
- Top with scallions and cilantro and garnish with a lime wedge.