Ginger Shrimp with Brown Rice Bowl

My wife discovered this recipe for ginger shrimp in Chatelaine magazine and it's great.  The most impressive part of it is the bright contrasts in colors when it is served up.

The original version of this recipe which I saw suggests using medium shrimp for two servings, but you can choose any size you wish.

ginger shrimp brown rice bowl
Ginger Shrimp Brown Rice photo courtesy John Cullen/


Preparation time: 10 Min.
Cooking time: 30 Min.
Servings: main course dishes




brown rice






soy sauce


rice vinegar


firm ripe avocado


medium peeled raw shrimp, frozen




fresh ginger, finely grated


feta cheese, crumbled


fresh cilantro, chopped



    1. Cook your rice in a large saucepan using 2 1/2 cups of water and salt.  Bring to a boil then simmer ( about 30 minutes) or till all water is absorbed.
    2. Combine the honey, soy sauce and rice vinegar in a small bowl using a whisk. Put aside.
    3. Remove the pit from the avocado, scoop it out of the skin and cut it into wedges.
    4. Run cold water over the frozen shrimp to remove ice crystals which may be there.
    5. Use a large frying pan over medium high heat and melt butter.
    6. Stir-fry the shrimp and ginger until the shrimp turn pink and are cooked ... should take between 3 and 4 minutes.  Then remove them from the heat and drizzle 1 spoon of honey over the shrimp.
    7. When rice is finished cooking, stir the remaining homey into it then divide it into serving bowls.
    8. Divide the avocado, shrimp, feta cheese and cilantro over the rice in the bowls and serve.

Good cooking, Bon Appetit and enjoy your Ginger Shrimp!

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