Shrimp and Avocado Rice Bowl

IMG_1741.jpgAnyone who knows me knows I’m obsessed with rice bowls. Have a quick and healthy dinner on the table in no time with this easy shrimp and avocado rice bowl! Check out the recipe below.


  • 16 medium cleaned,  tail-on shrimp (thawed if frozen)
  • 2 teaspoons oil (I used sesame)
  • 1 1/2 teaspoons honey
  • small pinch cayenne pepper
  • 2 eggs, lightly beaten
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 cup shelled edamame, steamed
  • 2 teaspoons toasted sesame seeds
  • 1 1/4 cups of rice, cooked
  • 1 ripe avocado, sliced


  1. Preheat the broiler. In a medium pan, toss the shrimp with 1 teaspoon each of the oil and the honey. Add the cayenne.
  2. Broil shrimp for 2 minutes per side.
  3. Heat a small nonstick skillet over medium heat and add the remaining teaspoon of sesame oil. Pour in the eggs. Cook for about 2 minutes. Transfer to a cutting board and cut into strips.
  4. In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 teaspoon honey.
  5. Fold the edamame and sesame seeds into the rice. Serve the rice in bowls topped with the egg strips, shrimp and avocado. Drizzle the  soy-vinegar mixture on the top.


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