Light and easy refreshing summer bowl. Pickled veggies, grilled shrimp skewers and yummy refreshing peanut lime dressing!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
For the salad, prepare the rice according to the package instructions and allow to cool completely. Season the rice with lime juice, lime zest, honey, cayenne pepper and olive oil. Mix till evenly coated.
Peel the cucumber and cut into thin slices. Peel the onion and cut into rings. In a bowl, whisk together the rice vinegar, sesame oil, honey, and salt. Add the vegetables and let them pickle for at least an hour.
Rinse the shrimp under cold water and pat dry. In a bowl, toss the shrimp together with the olive oil, garlic powder, ginger powder, sriracha, salt and pepper. Leave covered for about 30 minutes and then thread onto skewers. Grill the skewers in a preheated grill pan for about 3 minutes, turning all over.
For the dressing, peel and finely grate the garlic and ginger. In a tall container, mix all the ingredients with a hand blender until smooth. Wash and spin dry the lettuce.
Divide the rice and salad between bowls and serve with the pickled vegetables and shrimp skewers. Drizzle with peanut lime dressing and serve.
Preparing In The Kitchen
For the salad, prepare the rice according to the package instructions and allow to cool completely. Season the rice with lime juice, lime zest, honey, cayenne pepper and olive oil. Mix till evenly coated.
Peel the cucumber and cut into thin slices. Peel the onion and cut into rings. In a bowl, whisk together the rice vinegar, sesame oil, honey, and salt. Add the vegetables and let them pickle for at least an hour.
Rinse the shrimp under cold water and pat dry. In a bowl, toss the shrimp together with the olive oil, garlic powder, ginger powder, sriracha, salt and pepper. Leave covered for about 30 minutes and then thread onto skewers. Grill the skewers in a preheated grill pan for about 3 minutes, turning all over.
For the dressing, peel and finely grate the garlic and ginger. In a tall container, mix all the ingredients with a hand blender until smooth. Wash and spin dry the lettuce.
Divide the rice and salad between bowls and serve with the pickled vegetables and shrimp skewers. Drizzle with peanut lime dressing and serve.
