Description
Crispy Shrimp combined with avocado, crunchy veggies and white or brown rice to create a yummy and fun rice bowl! Drizzle with a sweet and tangy sauce (a must!). An easy and tasty seafood dinner!
Ingredients
Scale
- 1 lbs raw peeled tail-on shrimp
- 1 cup all purpose flour
- 1 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large egg
- 1 cup sliced cucumber
- 1 cup frozen shelled edamame
- 1 avocado
- 2 tbsp chopped cilantro
- 3–4 cups cooked rice
- Vegetable or canola oil for frying
- 1/2 cup Thai sweet chili sauce
- 1/2 lime, juiced
Instructions
- Step: Pat dry defrosted raw shrimp.
- Step: Prepare 3 bowls: one with flour mixed with salt and pepper, one with whisked egg, and one with panko breadcrumbs.
- Step: Dip shrimp into flour, then egg, then press into panko breadcrumbs until coated.
- Step: Heat half an inch of oil in a large skillet. Fry shrimp in batches until golden brown and curled, about 2 minutes per side. Remove to a paper towel-lined plate.
- Step: Microwave frozen edamame for 20 seconds.
- Step: Assemble bowls with rice, edamame, cucumber, and crispy shrimp. Garnish with cilantro.
- Step: Whisk sweet chili sauce and lime juice together, then drizzle over the bowls.
Notes
Ensure shrimp are patted dry thoroughly before breading to ensure crispiness. Use a non-stick skillet for best results.
- Prep Time: PT20M
- Cook Time: PT10M
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 543 kcal
- Sugar: 18 g
- Sodium: 743 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 94 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 41 mg