Shrimp has always been a guilty pleasure of mine. I often remind myself to cut back and not to eat it, since it’s environmentally unsustainable. But if it’s in the house, I can’t help but cook with it. Shrimp are useful in a wide variety of dishes, but I think they pair best with rice and some vegetables.
In this dish, I sautéed the shrimp in a spicy sriracha sauce and paired it with rice, bell peppers and avocado. Completely aside from the variety of flavors–bland rice, spicy shrimp and sweet peppers–this combination boasts several different textures. The peppers are soft but still have a crunch, the shrimp is chewy and the avocado offers a creamy element.
This is a quick and easy meal, and can be made gluten-free depending on the type of rice you use (obviously, glutenous sushi rice isn’t gluten-free).
- 1 pound medium shrimp, deveined
- 2 tablespoons sesame oil
- 2 tablespoons sriracha
- Juice of ½ a lemon
- 3 bell peppers, diced
- 2 ripe avocados
- 2 cups cooked rice
In a nonstick pan, sautée the bell peppers in sesame oil until soft and fragrant, then set aside.
**if the shrimp are tail-on, remove the tails**
In a small bowl, whisk together the sesame oil, sriracha and lemon juice, then add the shrimp and mix until all the shrimp are coated.
In the same nonstick pan, sautée the shrimp until they’re cooked through; this means they shouldn’t look at all gray or limp.
Halve the avocados, then slice them into cubes within the peel, like they do on the Food Network.
Arrange the various ingredients in bowls or on plates and serve.