Shrimp Rice Bowl

The fastest bowl of the set. Shrimp cook in about three minutes, so everything else goes in the pan first and the shrimp land last.

Ingredients

• 7 oz shrimp, peeled and deveined
• ½ cup jasmine rice, cooked
• 1 bell pepper, sliced
• 1 small zucchini, cut into half-moons
• 3 cloves garlic, minced
• 1 tbsp soy sauce or coconut aminos
• 2 tsp neutral oil
• Red pepper flakes

Instructions

1. Cook the rice, or reheat what you already have.
2. Heat the oil in a skillet over medium-high. Add the pepper and zucchini and cook 4–5 minutes, until they take on color but keep some bite.
3. Add the garlic and cook 30 seconds, just until it smells like garlic and not before.
4. Add the shrimp and cook 2–3 minutes, turning once, until they curl and turn opaque. Pull them the moment they do.
5. Off the heat, add the soy sauce and toss to coat. Serve over the rice with red pepper flakes.

Make-Ahead & Storage

Rice keeps 4 days and reheats best with a splash of water under a lid. Cook the shrimp fresh — the window between done and rubbery is about forty seconds, and reheating puts you past it.

Notes

Frozen shrimp are fine. Thaw them in a colander under cold running water for five minutes and pat them dry, or they steam instead of searing.

Coconut aminos are noticeably sweeter and less salty than soy sauce. If you swap, expect to add salt.

Instant Pot rice: rinse, then 1 cup rice to 1 cup water, high pressure 4 minutes, 10-minute natural release.