Spicy Shrimp and Avocado Rice Bowl

Name: Spicy Shrimp and Avocado Rice Bowl
Cook time: 20 min
Yield: 4 servings
Ingredients: 180 g brown rice rinsed; 480 ml water divided; 3 g fine salt divided; 60 g mayonnaise for crema; 60 g sour cream for crema; 1 piece lime juiced and zested, divided; 15 ml water divided; 1 g fine salt divided; 450 g large shrimp peeled and deveined; 6 g chili powder; 2 g ground cumin; 1 g black pepper; 2 clove garlic cloves minced; 2 g fine salt divided; 10 ml neutral oil divided; 20 ml neutral oil divided; 1 piece lime juiced and zested, divided; 2 piece avocado sliced; 2 piece roma tomato diced; 15 g cilantro chopped; 2 piece scallion thinly sliced

A lunch bowl with brown rice, chile-seasoned shrimp, avocado, tomato, cilantro, and a lime crema. The components are cooked separately and assembled hot and cold for contrasting textures.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

180 g brown rice rinsed
480 ml water divided
3 g fine salt divided
60 g mayonnaise for crema
60 g sour cream for crema
1 piece lime juiced and zested, divided
15 ml water divided
1 g fine salt divided
450 g large shrimp peeled and deveined
6 g chili powder
2 g ground cumin
1 g black pepper
2 clove garlic cloves minced
2 g fine salt divided
10 ml neutral oil divided
20 ml neutral oil divided
1 piece lime juiced and zested, divided
2 piece avocado sliced
2 piece roma tomato diced
15 g cilantro chopped
2 piece scallion thinly sliced

Instructions

Cook the rice: combine the rinsed brown rice, 480 ml water, and 3 g of the salt in a medium saucepan. Bring to a boil, cover, reduce to low, and cook until the grains are tender and the water is absorbed. Fluff and keep covered while you finish the bowl components. The rice is tender and the pan has no visible free water.
Make the lime crema in a small bowl by stirring together the mayonnaise, sour cream, 10 ml lime juice, the zest from 1 lime, and 15 ml water. Taste and adjust with a small pinch of the remaining salt if needed. The crema is smooth and spoonable.
Season the shrimp with chili powder, cumin, black pepper, minced garlic, and the remaining 2 g salt. Toss with 10 ml of the oil until evenly coated. The shrimp are evenly coated and lightly glossy.
Heat the remaining 20 ml oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook, turning once, until just opaque and curled. Transfer to a plate immediately so they do not overcook. The shrimp are pink, opaque, springy, and reach about 63°C internally.
Assemble the bowls: divide the rice among 4 bowls, top with the shrimp, avocado, tomato, cilantro, and optional scallion. Finish with the juice from the second lime and spoon the lime crema over the top. Each bowl has rice on the bottom, shrimp in the center, and crema drizzled over the toppings.