Dive into a burst of flavor with this Tropical Shrimp Rice Bowl! This vibrant dish features succulent shrimp paired with fresh mango, creamy avocado, and crisp veggies, all served over a bed of fluffy jasmine rice. The combination of soy sauce, rice vinegar, honey, and garlic creates a delightful dressing that perfectly complements the tropical ingredients.
Topped with toasted cashews and fresh cilantro, this bowl is not only a feast for the eyes but also a delicious and nutritious meal.
Enjoy a taste of the tropics in every bite!
Ingredients:
1 cup jasmine rice
1 lb large shrimp, peeled and deveined
1 ripe mango, diced
1 avocado, sliced
1 red bell pepper, thinly sliced
1/4 cup red cabbage, shredded
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
1/4 cup cashews, toasted
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tbsp sesame oil
1 clove garlic, minced
Salt and pepper to taste
Instructions:
Cook the Rice:
Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil.
Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed.
Remove from heat and let it sit covered for an additional 10 minutes. Fluff with a fork.
Prepare the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and minced garlic. Set aside.
Cook the Shrimp:
In a large skillet, heat a small amount of oil over medium-high heat.
Season the shrimp with salt and pepper.
Add the shrimp to the skillet and cook for 2-3 minutes on each side or until they are pink and opaque.
Remove from heat and set aside.
Assemble the Bowls:
Divide the cooked rice among four bowls.
Top each bowl with shrimp, mango, avocado, red bell pepper, red cabbage, and fresh cilantro.
Drizzle the prepared dressing over the top.
Sprinkle with toasted cashews.
Serve:
Garnish with lime wedges and serve immediately.
