Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 3 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp freshly grated ginger
  • 1 lb large shrimp, peeled and deveined
  • 2 cups jasmine rice
  • 3 cups water
  • 1 tbsp avocado oil
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 2 scallions, sliced
  • 1 tbsp toasted sesame seeds
  • 1 lime, cut into wedges
  • Fresh cilantro leaves

Instructions:

  1. Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. Combine rice and water in a rice cooker or pot, bring to a boil, then reduce to a simmer, cover, and cook until tender (approx. 15 mins). Let the rice sit, covered, for 5 minutes before fluffing with a fork.
  2. Pat the shrimp completely dry with paper towels. Heat avocado oil in a skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 1-2 minutes per side until a mahogany-colored crust forms and they curl into a 'C' shape. Remove shrimp from the pan and set aside.
  3. In the same skillet, sauté the sliced red bell pepper, snap peas, and the white parts of the scallions for 3 minutes until vibrant. Stir in the minced garlic and cook for an additional 30 seconds.
  4. Whisk together the soy sauce, sriracha, honey, rice vinegar, sesame oil, and grated ginger. Pour the glaze into the pan and simmer for 2 minutes until the sauce thickens into a velvety syrup.
  5. Return the seared shrimp to the pan and toss quickly to coat them in the glaze.
  6. Divide the fluffed rice into four bowls, top with the glazed shrimp and vegetables, and garnish with toasted sesame seeds, cilantro, and lime wedges.