This could be the poster-child for clean eating. Light seafood and peas with plenty of protein and fiber make a refreshing yet nutritious combo. When cooking the shrimp, you’ll see them turn opaque and pink, but watch closely so they don’t overcook. It can happen real fast! To stave off possible hunger later, make a pot of rice (extra points for brown rice!) and serve your shrimp and veggies over it. Garnish with sliced avocado, and you’re all set to enjoy this beautiful shrimp and pea rice bowl.
8 oz. shrimp, uncooked, peeled and deveined
(if frozen, run under cool running water about 5 minutes)
3 cloves garlic, minced
¾ cup frozen peas (run under water to thaw and drain thoroughly)
1 Tbsp. white wine vinegar
1 sliced avocado
Salt and pepper
Step #1: Prepare rice and begin cooking shrimp
Prepare jasmine rice according to package instructions.
In a large saucepan, add some olive oil.
Heat pan to medium high. Add shrimp. Cook about 2 minutes
Step #2: Continue cooking shrimp
Turn shrimp over and cook until shrimp are pink (about 2 more minutes).
Step #3: Add garlic
Step #4: Add peas
Step #5: Add vinegar
Add vinegar, stir everything to combine. Cook for another 2 minutes. Season to taste.
Step #6: Finish
Remove from pan. Serve over rice. Place sliced avocado on top.