Spicy Shrimp & Rice Bowl
Slightly spicy shrimp served over a bed of white or brown rice with fresh cabbage, lime juice, and a perfectly poached egg.
Yield: 4 servings
- 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.
Recipe by Jennifer Meyering
All images & content are copyright © Jennifer Meyering. Material may not be duplicated or republished without permission. If you would like to share this recipe, we ask that you please re-write the recipe in your own words and provide appropriate credit with a link back to the original post. Thank you!