High Protein Shrimp Rice Bowl

Ingredients

• 1.5 lbs large shrimp, peeled, deveined, tails off
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Juice of 1 lemon
• 2 cups cooked jasmine rice (or brown rice)
• 1 cup shelled edamame, warmed
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1 avocado, sliced
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• FOR THE SRIRACHA-YOGURT DRIZZLE:
• 1/3 cup plain Greek yogurt
• 1–2 tbsp sriracha (to taste)
• 1 tsp honey
• 1 tsp rice vinegar

Instructions

1. 1

   Pat the shrimp very dry with paper towels — wet shrimp steam instead of sear. Toss with smoked paprika, chili powder, salt, and pepper.

2. 2

   Heat the olive oil and butter in a large skillet over medium-high until the butter foams. Add the garlic and cook 20 seconds until fragrant.

3. 3

   Add the shrimp in a single layer and cook 1.5–2 minutes per side, just until pink, opaque, and curled into a loose 'C'. Overcooked shrimp curl into a tight 'O' — pull them early.

4. 4

   Squeeze the lemon juice over the shrimp, toss, and remove from heat.

5. 5

   Whisk the Greek yogurt, sriracha, honey, and rice vinegar in a small bowl until smooth and drizzle-able. Add a teaspoon of water if needed.

6. 6

   Build each bowl: 1/2 cup rice on the bottom, then mounds of shrimp, edamame, carrots, cucumber, and avocado.

7. 7

   Drizzle with sriracha-yogurt sauce and finish with green onions and sesame seeds. Serve immediately.