Shrimp Avocado Stirfry Rice Bowl

Shrimp Avocado Stirfry Rice Bowl.

Shrimp Avocado Stirfry Rice Bowl

 

Due to popular demand, we’re back with another 10-minute rice bowl!

 

(Last week was Korean Chicken & Radish Bowl).

For today’s 10-minute recipe, all you need is shrimp & avocado.

You want to use large shrimps – fine if it’s frozen.

Just thaw, peel – and devein.  

Note: If you can find red shrimp at your local market, I highly recommend it!

Red shrimp have deep red stripes, which is a nice visual contrast to the green avocado.

I used it when filming our video.

Red Shrimp - bright red stripes

 

Please pat-down the thawed shrimp - you want to remove moisture so the exterior can fry (as opposed to boil) when you stir-fry later.

Remove moisture - pat down with paper towels

No moisture - crispy skin when you fry

 

As for the avocado, nothing special… just use it when it’s ripe.

The sauce is simple: mayonnaise, wasabi + soy sauce.

Mix Mayonnaise + Wasabi

 

Don’t worry - the mayo does a great job in muting the pungent wasabi.

Now, don’t mix the soy sauce with the wasabi & mayonnaise

Add in the last step – when you’re just about done stir-frying…

Add in Soy Sauce - in the last steps of the stir-fry

 

If you pre-mix everything together, the sauce turns brown (less visually appetizing).

As always, remember to get your rice cooker going in the background – so you can scoop-on this delicious stir-fry.

Personally, this rice bowl reminds me of Hawaii – like a menu item off a Hawaiian food truck.

Shrimp Avocado Stirfry Rice Bowl - 10 minutes!

 

After a morning swim in the waters… sitting on a bench with semi-wet trunks… sun rays in my face… chowing down on rice & shrimp.

Ah, snap out of it Daniel!

The reality is that I’m typing away on my iMac here in Korea. And my background image is set to one of those default resort pictures heh.