Brown Rice Bowl with Shrimp, Snow Peas and Avocado

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Serve the citrus sauce on the side or drizzle it over each bowl.

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Chicago

Time needed

15 min preparation

Ingredients

  • salt and pepper
  • 1 C. long-grain brown rice
  • 1/4 C. soy sauce
  • 1/4 C. fresh lemon juice
  • 2 Tbs. rice vinegar
  • 2 tsp. light brown sugar
  • 1 Tbs. olive oil
  • 1 lb. peeled and deveined medium shrimp, thawed if frozen
  • 1/2 lb. snow peas, trimmed and halved on the diagonal
  • 1 piece (1 inch long) fresh ginger, peeled and cut into matchsticks
  • 1 avocado, pitted and cut into chunks

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Directions

In large saucepan, bring 2 cups of salted water to a boil. Add rice; cover, reduce heat to low, and cook until rice is tender and water is absorbed, 45 to 50 minutes. Meanwhile, in a small bowl or liquid-measuring cup, stir together soy sauce, lemon juice, vinegar and sugar until sugar is dissolved. Set sauce aside. When rice has finished cooking, heat oil in large skillet over medium-high heat. Add shrimp, snow peas and ginger; season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green, 2 to 3 minutes. Divide rice among four bowls. Top with shrimp mixture and avocado; serve sauce on the side.

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