If you’re like me when it comes to making dinner, chances are you’re looking for a quick, easy, and relatively healthy recipe that can be made in advance to enjoy later. My shrimp and rice bowl recipe fits all of my dinner criteria, and it can be made in a single batch or in larger batches in order to accommodate individual preferences.
You will need:
- 14 medium-sized pre-cooked shrimp
- 1/4 basmati rice, dry
- Four bundles of bok choy, diced
- Two tablespoons of red pepper hummus (or whatever type you prefer)
- A handful of cilantro, chopped
- Sriracha (if desired)
- Garlic powder
- Chilli powder
Begin by allowing the shrimp to thaw in a bowl of hot water for five minutes or so. Once cooled, remove the tails and put the shrimp into a pan with a few tablespoons of water. Allow the shrimp to simmer on low heat.
In the meantime, add your rice to a saucepan with roughly half-a-cup of water and let boil. Once boiled, lower the heat to a simmer and allow the rice to cook through.
When the shrimp is slightly crispy on the outside, add the bok choy to the pan and mix until the bok choy is softened. Toss the shrimp and bok choy mixture with garlic powder and chili powder, and place in a bowl. The rice should be just about finished at this point, so once it’s cooked through, remove from heat and add to the same bowl as the shrimp and bok choy. Drizzle with some sriracha and toss with the cilantro and red pepper hummus. Voila! You’ve made yourself a delicious dinner in under twenty minutes.
I don’t recommend freezing this recipe, but it does keep in the fridge for a couple of days. Feel free to add in other veggies, or even switching out the rice for pasta.
Photo credit: <a href=”https://visualhunt.com/author/04be8d”>jeffreyw</a> on <a href=”https://visualhunt.com/re/71d5d4″>VisualHunt</a> / <a href=”http://creativecommons.org/licenses/by/2.0/”> CC BY</a>