Garlic Shrimp Rice Bowl

What you need

Ingredients

Measured for 4 servings.

• 720 gShrimp, raw
• 800 gWhite Rice, cooked
• 480 gBroccoli
• 32 gGarlic
• 24 gOlive Oil
• 40 gLemon Juice

Make it

Method

1. 01

   Pat the raw shrimp dry, mince the garlic, cut the broccoli into small florets and loosen the cooked rice; do not leave the shrimp waiting in a hot pan.

2. 02

   Pat the shrimp dry and mince the garlic. Warm the cooked rice separately so the shrimp can be cooked quickly without waiting in the pan.

3. 03

   Steam the small broccoli florets with a splash of water in a covered wide pan for 3–4 minutes until tender-crisp. Transfer them to a plate and dry the pan.

4. 04

   Heat the measured oil over medium-high heat. Spread the shrimp in one layer, cook for 1–2 minutes, turn, add the garlic and cook for another 1–2 minutes; return the broccoli only briefly to warm it without overcooking the shrimp.

5. 05

   Finish with the measured lemon juice off the strongest heat so the fresh acidity remains noticeable.

6. 06

   Serve over the warm rice and divide into 4 equal bowls.

7. 07

   Check that the shrimp are opaque throughout and reach 63°C at the thickest point; do not leave them covered in the hot pan.