Slightly spicy shrimp served over a bed of white or brown rice with fresh cabbage, lime juice, and a perfectly poached egg.
Is it just me or are things in bowls becoming all the rage right now? I have literally been seeing them all.over.the.internet.
I mean, I could just be totally late to the party because, ya know, I usually am. Story of my life.
In all seriousness, everything is being put into a bowl these days. Smoothie bowls, taco bowls, Buddha bowls… they’re everywhere.
And speaking of smoothie bowls, who thought putting a smoothie in a bowl and eating it with a spoon was a good idea?
Isn’t that just the definition of partially melted ice cream? Or sherbet/sorbet?
Personally I like to drink my smoothies and eat frozen ice cream… but to each his own.
What I am a fan of is taco/fajita and Buddha bowls. Because it usually happens that I’m in the mood for tacos and realize that I don’t have tacos shells or tortillas in the house.
Then I need to run to the store, but don’t want to run to the store because I’m in my pajamas still, don’t want to load up all three kids, or any other excuse I manage to come up with.
So, I feel like I was a fan of “taco bowls” before taco bowls even became a thing. Or became all the rage. Or at least made it mainstream.
Because without taco shells or tortillas, how else are you supposed to eat tacos? In a bowl!
This recipe for a spicy shrimp & rice bowl is one of my favorites. It has a slight heat from our favorite hot sauce – feel free to use your favorite brand of hot sauce – and a perfectly poached egg just waiting to be cracked open laid on the top.
Spritz some fresh lime juice on top and boom… Delicious.
- 1 cup white rice uncooked
- 4 cloves garlic minced, divided
- 4 Tbsp olive oil divided
- 1 lb shrimp peeled and deveined
- 2 limes divided
- 1 large carrot chopped
- 1 small red onion chopped
- 1/4 cup fresh cilantro chopped
- 1 tsp hot sauce
- 1/2 cup shredded cabbage
- 4 large eggs
- Begin by cooking the rice according to the package directions. When rice is finished cooking, stir in 1 clove minced garlic to the rice.
- Meanwhile, in a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add shrimp and cook just until pink and semi-opaque. Season with salt and pepper. Transfer to plate and drizzle with juice of 1 lime.
- In the same skillet, heat remaining 2 Tbsp. Add carrot and onion and cook until the onion becomes translucent and carrot is soft; about 5-6 minutes. Add remaining garlic and season with salt and pepper.
- Add the shrimp, and any juices, to the vegetable mixture and stir to combine. Stir in the cilantro and hot sauce. Cook to warm through, about 2-4 minutes. Remove from heat.
- In a stockpot, heat water to just boiling then reduce to simmer. Crack the eggs into the water, spacing them apart. Simmer for 3-4 minutes until the whites are set and the yolk is still slightly runny. Transfer to plate using slotted spoon.
- Divide the cooked rice evenly among 4 bowls. Top with shrimp and vegetable mixture then one egg each. Add some shredded cabbage and garnish with extra cilantro, if desired, and remaining lime cut into wedges.