Thai Basil Shrimp Rice Bowls
Thai basil shrimp rice bowls combine juicy shrimp, crisp bell pepper, garlic, soy sauce, and lime over jasmine rice in a quick stir-fry.
Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 cups jasmine rice
- 2.25 cups water
- 2 tablespoons vegetable oil
- 1 medium bell pepper
- 3 cloves garlic
- 1.25 pounds large shrimp
- 3 tablespoons soy sauce
- 1 cup fresh basil leaves
- 1 medium lime
Cooking instructions
- Rinse the rice under cold water until the water runs mostly clear. Combine it with the water in a medium saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 20 min) — Bring to a boil, then simmer on low
- While the rice cooks, pat the shrimp dry. Cut the bell pepper into thin strips and mince the garlic. (about 5 min) — Room temperature
- Heat the oil in a large skillet or wok over medium-high heat. Add the bell pepper and cook, stirring, until crisp-tender, about 3 minutes. Add the garlic and cook for 30 seconds, until fragrant. (about 4 min) — Medium-high heat
- Add the shrimp and cook, stirring occasionally, until pink, opaque, and firm, 3 to 4 minutes. Shrimp should reach 145°F (63°C) in the thickest part. (about 4 min) — Medium-high heat
- Add the soy sauce and basil. Stir for 30 seconds, until the basil wilts and the shrimp are coated. Squeeze half the lime over the skillet. (about 1 min) — Medium heat
- Fluff the rice and divide it among four bowls. Spoon the shrimp mixture over the rice and cut the remaining lime into wedges for serving. (about 2 min) — Warm