pinch ofturmericless than 1/8 tsp, turmeric goes a very long way. we are only using it for color
1/4tspsalt
Shrimp ✮⋆˙
340gramsraw shrimppeeled and deveined
15gramssriracha
15gramshoney
15gramssoy sauce
5gramsrice vinegar
1tspwater
1tspcornstarch
1/4tspgarlic powder
1/8 tspginger powder
1/8 tspred pepper flakes
Toppings ✮⋆˙
50gramsavocado thinly sliced
30gramscucumber thinly sliced
scallions
toasted sesame seeds
Sauce drizzle ✮⋆˙
60gramsnon-fat plain greek yogurt
5gramssriracha
5gramshoney
Instructions
Rice ✮⋆˙
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.
Shrimp ✮⋆˙
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
Lastly ✮⋆˙
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.