Shrimp and Lime Rice Bowls

Instructions

1. 1

   Prepare the rice: Rinse the rice thoroughly under cold water until the water runs clear. Combine rice and 3 cups (710 ml) of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes before fluffing with a fork.

   15 min

2. 2

   While the rice cooks, prepare the shrimp and marinade: In a medium bowl, whisk together 1/4 cup (60 ml) honey, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) sesame oil, 2 minced garlic cloves, 1 tbsp (15 ml) grated fresh ginger, and the zest of 1 lime. Season with 1/4 tsp salt and 1/8 tsp black pepper. Add 1 lb (454 g) of shrimp to the marinade and toss to coat. Let marinate for at least 10 minutes while you prepare the vegetables.

   10 min

3. 3

   Prepare the vegetables: Cut the red bell pepper into thin strips, approximately 0.5 cm (0.2 inch) wide. Chop the scallions into 1 cm (0.4 inch) pieces. Chop the cilantro for garnish. Blanch the broccoli florets in boiling water for 1-2 minutes until bright green, then immediately transfer to an ice bath to stop the cooking.

   1 min

4. 4

   Cook the shrimp: Heat a large skillet or wok over medium-high heat. Add the marinated shrimp (discard excess marinade) and cook for 2-3 minutes per side, until pink and cooked through.

   2 min

5. 5

   Assemble the bowls: Divide the cooked rice among 4 bowls. Top with the cooked shrimp, blanched broccoli florets, red bell pepper strips, and chopped scallions. Squeeze the juice of the remaining lime over each bowl. Garnish with fresh cilantro.

6. 6

   Serve immediately.

Perfect With