How to Make Shrimp and Pea Rice Bowl

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    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

    jasmine rice

    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.

    Serve and enjoy.
    Source recipe

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