Honey-Sriracha Shrimp Bowls

Macro-friendly meal! This recipe makes enough for two and would be perfect for either lunch or dinner sitting at 41 grams of protein !!

5 from 1 vote

Prep Time 15

Cook Time 15

Total Time 30

Course Dinner, Lunch

Cuisine asian fusion

Servings 2

150 grams long grain rice
300 grams water
pinch of turmeric less than 1/8 tsp, turmeric goes a very long way. we are only using it for color
1/4 tsp salt

Rinse 150g of dry long grain rice under cold water until the water runs clear.
In a saucepan, combine the rinsed rice with 300 grams of water, 1/4 tsp salt, and a pinch of turmeric for a bit of color.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the rice is tender and water is absorbed.
once cooked, keep covered and let your rice rest for 10 minutes.

Pat your shrimp dry with a paper towel.
Heat 10 grams of olive oil in a large skillet over medium high heat.
Add the shrimp in a single layer and sear for 2 minutes on one side. I used jumbo shrimp, so mine needed the full two minutes - but if your shrimp is smaller, you may only need 30 seconds - 1 minute on each side.
Flip the shrimp and cook for another 2 minutes, or until opaque and pink.
Pour the sauce over the shrimp, toss to coat, and let it simmer for 1 minute until slightly thickened. Remove from heat.
Prepare your toppings, and quickly mix together you sauce drizzle

Divide the cooked basmati rice into two bowls as the base. Arrange the toppings, sliced avocado, sliced scallions, toasted sesame seeds and cucumber.
Place the cooked shrimp on top of the rice.
Drizzle the yogurt sauce over the bowl or serve it on the side.
And you're done :,)

Keyword 30 minute dinner, easy dinner idea, high protein, honey sriracha, shrimp meal