Hawaiian Shrimp Rice Bowl Recipe
We love this light summertime dish! It works well if you are cooking for many people or need a quick meal!
Serves 4
Time: 30 minutes
Ingredients:
2 cups jasmine rice
16 oz thawed shrimp (ideally wild caught, deveined and peeled)
1 mango
1 bunch Cilantro
2 red peppers
2 avocados
1 bunch Green Onion
Directions:
Cook your rice according to the product directions. Optional to rinse the rice to clear before cooking to reduce stickiness.
Make sure shrimp is thawed and patted dry. Mix raw shrimp in about 1/2 cup Hawaiian marinade to coat. Use more if desired.
While rice is cooking, prep produce by dicing each item and putting into individual bowls. I like to make this a “build your own” situation!
Heat skillet with a bit of avocado oil. Once this is sizzling and the rice is almost done, place shrimp flat on skillet for 1 minute per side. After shrimp is finished cooking, you can mix in a bit more marinade if desired. Cover plated shrimp with tin foil to keep warm but not dried out until ready to serve.
Build your own bowl! Layer with the rice on the bottom, shrimp, and diced produce as desired!
Notes:
I like to use jasmine rice because it is fluffier and softer than a basmati rice.
You can absolutely make the Hawaiian Marinade yourself, but the Primal Kitchen is a nice option! Lawry’s Hawaiian Marinade isn’t perfect ingredient wise, but works well in this recipe.
Get creative with the ingredients! I feel like you could switch out the fruit and veggies per your taste preferences.