Garlic Shrimp Rice Bowl

RICE BOWL WEEK – DAY 3 [RECIPE]

Cumin garlic shrimp rice bowl! A feast for the eyes! Lots of fresh ingredients, and little cook time. A little bit of prep work, but all the individual components Store well and make for easy leftovers. I always keep frozen shrimp on hand, and they defrost so fast, for a quick protein option

GOLDEN RICE

-1.5 cup basmati rice
-1 cinnamon stick
-2 bay leaves
-1 tsp turmeric
-2 tbsp olive oil

wash rice, add oil, turmeric mix well

add water, then add cinnamon stick and bay leaf into water

CAJUN GARLIC SHRIMP

-1/2 lb shrimp
-1/2 tsp garlic power
-1/2 tsp ground cumin
-salt
-pepper
-crushed chilli pepper
-olive oil

add everything to a bowl to season

saute shrimp on medium-high heat for 1-2 mins per side

SIMPLE LEMON YOGURT SAUCE

-1 cup greek yogurt
-zest of one lemon
-juice of 1/4 lemon
-1 clove garlic zested

Combine in bowl and whisk until smooth

TOPPINGS:

QUICK PICKLE RED CABBAGE

-About 1/4 red cabbage (sliced)
-1 cup water
-1 cup white vinegar
-1 tsp salt
-1 tsp maple syrup*

*Feel free to use sugar, but I rarely use sugar in my cooking. For any sweetener, I use maple syrup, honey, dates, or any natural sweetener that is lower on the glycemic index.

-add water, vinegar, sugar, maple syrup to a pot and bring to a boil
-pour hot liquid onto cabbage.
-let sit and serve after 15 mins of steeping

TOMATO CUCUMBER SALAD

-1/3 cucumber diced
-1 tomato diced
-1/8 red onion diced
-pinch of salt
-pince of za’atar (optional. oregano works)
-olive oil

day three of rice bowl week and we have this Middle Eastern inspired shrimp Rice Bowl turmeric cinnamon and bay leaf into the rice cooker for fluffy golden rice and we’re going to serve it with the simple lemon yogurt sauce shrimp is such an easy protein to prepare and cook and we’re going to season it with some Pantry Staples they cook in about 1 to 2 minutes on each side and then they’re done so much color so delicious