New This Month

Brown-Rice Bowl with Shrimp, Snow Peas, and Avocado

Avocado is right at home in this Asian-style supper of shrimp, snow peas, and brown rice. Serve the citrusy sauce on the side, or drizzle over each bowl.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2008


  • Coarse salt and ground pepper
  • 1 cup long-grain brown rice
  • 1/4 cup soy sauce
  • 1/4 cup fresh lemon juice (from 1 to 2 lemons)
  • 2 tablespoons rice vinegar
  • 2 teaspoons light-brown sugar
  • 1 tablespoon olive oil
  • 1 pound peeled and deveined medium shrimp, thawed if frozen
  • 1/2 pound snow peas, trimmed and halved on the diagonal
  • 1 piece (1 inch long) fresh ginger, peeled and cut into matchsticks
  • 1 Hass avocado, pitted and cut into chunks


  1. In a large saucepan, bring 2 cups salted water to a boil. Add rice; cover, reduce heat to low, and cook until rice is tender and water is absorbed, 45 to 50 minutes.

  2. Meanwhile, in a small bowl or liquid-measuring cup, stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved. Set sauce aside.

  3. When rice has finished cooking, heat oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green, 2 to 3 minutes.

  4. Divide rice among four bowls. Top with shrimp mixture and avocado; serve sauce on the side.

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