@createaplatewithdina: Honey Sriracha Shrimp Bowls ✨ 1/2 cup basmati rice, uncooked 1 cup water 1/2 Hass avocado 1/2 medium English cucumber 1/2 medium carrot, grated or julienned 1 stalk scallion (green onion) 12 oz Kirkland wild Argentine red shrimp (defrosted) 1 tsp garlic powder 1 tsp onion powder 1/2 tsp crushed red pepper flakes 1/2 tsp salt 1/2 tsp black pepper 1 tsp Avocado oil Honey Sriracha sauce : 2 Tbs Nutiva Coconut Secret coconut aminos 2 Tbs Sriracha 1 Tbs honey 2 garlic cloves, pressed 1. To a pot add 1/2 cup basmati rice (I like using the Royal brand), 1 cup water, and a pinch of salt. Bring to a boil, cover with a lid and bring down to a simmer. Cook 15 mins. Remove from heat. Allow to sit 5 minutes before removing the lid and fluffing with the fork. 2. Meanwhile, rinse and pat dry defrosted shrimp. Season with garlic powder, onion powder, crushed red pepper flakes, salt, black pepper and avocado oil. Mix to evenly coat the shrimp in the seasonings. Allowed to marinate in refrigerator while you chop the vegetables and make sauce. 3. To a Pyrex cup add the coconut aminos, sriracha, honey, and garlic. Mix set aside. 4. Chop English cucumber into bite-size cubes. Shred carrot, slice avocado or chop into cubes and finally chop the scallion. Set aside. 5. To a hot skillet add the shrimp. Spread in a single layer. Cook 2 mins on one side then flip to the other side and pour in the sauce. Allowed to simmer in the sauce for about two minutes. Removed from heat. 6. Grab 2 bowls. To each bowl add 1/2 cup cooked rice (any leftover rice refrigerate for later use). Now evenly divide the shrimp and the sauce its in (placing it on top of rice). And evenly divide the cucumbers, avocado, carrot, and scallions. Enjoy! #DinnerIdeas #easydinners #EasyRecipes #easydinners #weeknightmeals #weeknightdinner #fyp #quickrecipes #quickmeals #cookwithme #dinnerwithme

Create A Plate with Dina

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Tuesday 14 May 2024 23:42:05 GMT