Hot Honey Shrimp Rice Bowls

Hot honey shrimp rice bowls with crisp cucumber, creamy avocado, and fresh lime. This quick stovetop dinner comes together in about 30 minutes.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 cups long-grain white rice
• 3 cups water
• 1 lb large shrimp
• 1 tbsp olive oil
• 0.5 tsp garlic powder
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 1 medium cucumber
• 1 medium avocado
• 3 tbsp hot honey
• 1 medium lime
• 0.25 cup cilantro

Cooking instructions

1. Combine the rice, water, and ½ teaspoon salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 23 min) — Bring to a boil, then low heat
2. While the rice cooks, peel and devein the shrimp if needed, then pat dry. Season with garlic powder, black pepper, and the remaining ¼ teaspoon salt. (about 3 min)
3. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sauté until opaque and firm, 2 to 3 minutes per side. The thickest shrimp should reach 145°F. (about 6 min) — Medium-high heat
4. Reduce the heat to low. Add the hot honey and squeeze in the lime juice. Stir for 30 seconds, coating the shrimp without letting the honey scorch. (about 1 min) — Low heat
5. Fluff the rice. Divide it among four bowls and top with cucumber, avocado, cilantro, and the hot honey shrimp. Drizzle any skillet sauce over the bowls. (about 3 min)