Shrimp and Asparagus Lemon Rice Bowl

Name: Shrimp and Asparagus Lemon Rice Bowl
Cook time: 17 min
Yield: 4 servings
Ingredients: 1.5 cups long-grain white rice rinsed; 2 cups water divided; 1 tsp fine salt divided; 1.5 lb shrimp peeled and deveined, patted dry; 0.5 tsp fine salt divided; 0.75 tsp black pepper freshly ground; 0.25 tsp red pepper flakes optional; 2 tbsp olive oil divided; 1 tbsp olive oil divided; 1 lb asparagus trimmed and cut into 5-cm pieces; 4 cloves garlic cloves minced; 2 tsp lemon zest finely grated; 3 tbsp lemon juice freshly squeezed; 0.25 tsp fine salt divided; 0.25 cups water divided; 3 stalks scallions thinly sliced; 0.25 cup flat-leaf parsley chopped; 2 tbsp fresh dill chopped

Shrimp is seared briefly with garlic and red pepper flakes, then finished with asparagus and lemon juice. The rice is cooked stovetop with lemon zest stirred in at the end so the grains stay separate and lightly fragrant, then the bowl is finished with herbs for a clean, fresh finish.

By Julienne

Cook time: 17 minutes

Servings: 4

Ingredients

1.5 cups long-grain white rice rinsed
2 cups water divided
1 tsp fine salt divided
1.5 lb shrimp peeled and deveined, patted dry
0.5 tsp fine salt divided
0.75 tsp black pepper freshly ground
0.25 tsp red pepper flakes optional
2 tbsp olive oil divided
1 tbsp olive oil divided
1 lb asparagus trimmed and cut into 5-cm pieces
4 cloves garlic cloves minced
2 tsp lemon zest finely grated
3 tbsp lemon juice freshly squeezed
0.25 tsp fine salt divided
0.25 cups water divided
3 stalks scallions thinly sliced
0.25 cup flat-leaf parsley chopped
2 tbsp fresh dill chopped

Instructions

In the saucepan, combine the rinsed rice, 2 cups of the water, and 1 teaspoon of the salt. Bring to a boil over high heat, then cover, reduce to low, and cook until the rice is tender and the water is absorbed, about 15 minutes. The rice is tender and the surface looks steamy with no free water visible.
While the rice cooks, toss the shrimp with 1/2 teaspoon of the salt, black pepper, and the red pepper flakes if using. The shrimp are evenly seasoned and ready to hit the pan.
Heat 2 tablespoons of the olive oil in the skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque; transfer to a plate. The shrimp are opaque and curled into loose C shapes, not tightly contracted.
Add the remaining 1 tablespoon olive oil to the skillet. Add the asparagus and cook for 3 to 4 minutes, stirring occasionally, until bright green and crisp-tender. Add the garlic and cook for 30 seconds more. The asparagus is tender at the stem end but still slightly firm, and the garlic smells fragrant rather than browned.
Stir the lemon zest, lemon juice, and the remaining 1/4 teaspoon salt into the rice. Add the shrimp and asparagus back to the skillet, pour in the remaining 1/4 cup water to loosen the pan juices, and toss for 30 seconds to coat. The rice is evenly scented with lemon and the pan juices lightly glaze everything without pooling.
Fold in the scallions, parsley, and dill. Taste and adjust with a little more salt only if needed, then serve immediately. The herbs look fresh and just-wilted, and the bowl tastes bright and balanced.