This simple garlic shrimp bowl will be a frequent meal for summer evenings. Any meal that requires putting it all together on the plate is a hit in this household, since kids get to chose what goes on their plate (sauces and green herbs are normally skipped 🤷♀️). Frozen of fresh shrimp both go really well with this dish, I also mixed in a bit of wild rice with basmati, but this is totally optional. For the sauce we went with coconut aminos, but plain soy sauce or any of your favorite delicious Asian sauces would go really well too.
Ingredients and method:
2 cups cooked basmati rice (1 cup uncooked) mixed in with a bit of wild rice (optional). Cook rice based on the packaging directions
20-25 medium shrimps (frozen or fresh), cooking directions below
2 garlic cloves, finely chopped
1/4 lemon juice
1 cubed avocado
1/2 chopped cucumber
1 romaine lettuce, washed and chopped
Generous bunch of chopped cilantro
Toasted sesame seeds to garnish
Coconut aminos sauce
Shrimp fresh: heat up the pan with a bit of olive oil, add rinsed and pat dried shrimp and fry until shrimps turn red and are cooked. Add chopped garlic, fry a few minutes, squeeze over lemon juice and turn off heat.
Shrimp frozen: heat up the pan with some cooking olive oil and place frozen shrimp, cover with lid and de-freeze as part of the cooking process. Remove lid, let water evaporate or remove, add chopped garlic, fry a few minutes, squeeze over lemon juice and turn the heat off.
Put everything together in a bowl, sprinkle with sesame seeds, chopped cilantro and add your favorite sauce.
This is the link to the video recipe on Instagram.