Pre-cooked rice gets delightfully crunchy when briefly crisped in a hot pan. Top it with quick-pickled daikon, creamy avocado, and plump seared shrimp for a satisfying supper.
What You Get
Peeled, deveined shrimp (see note below)
Cooked white rice
What You’ll Need
White or rice vinegar
Salt and freshly ground pepper
Fish or soy sauce
Makes 3 servings
20 minutes active
25 minutes total
To make the quick pickle, quarter and thinly slice the daikon (you should have about 3 cups). In a bowl, whisk together ⅔ cup vinegar, ½ cup warm water, ¼ cup sugar, and ½ teaspoon salt until the sugar and salt are dissolved. Add the daikon to the bowl, toss to combine, and set aside.
Peel, pit and slice the avocado. Season the scallion-ginger sauce with the juice of 1 lime and 1 tablespoon fish or soy sauce. Drain the shrimp, pat dry, and season with salt and freshly ground pepper.
In a nonstick sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. When the oil is shimmering, add the shrimp and cook until pink and tightly furled, 2 to 3 minutes per side. Transfer the shrimp to a plate and wipe out the pan.
Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. Wipe out the pan, return to medium heat, and warm 2 tablespoons vegetable oil. When the oil is shimmering, add the rice and spread into a single layer. Cook, undisturbed, until the rice is crispy and lightly golden, 5 to 7 minutes. Use a spatula to flip the rice in large sections and cook until the other side is crispy and golden, 3 to 5 minutes more. Season with salt.
Divide the rice between serving bowls. Top with the seared shrimp, avocado, and pickled daikon. Drizzle everything with the scallion-ginger sauce. Sprinkle with the sesame seeds and pea shoots, and serve.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
Contains: crustacean shellfish.