Anyone 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.

Ingredients:

• 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

Directions

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.

Enjoy!