After a week of splurges and treats, we're ready for a detox. Melissa's been making her way through a giant salad bowl all week now that her kids are back in school and she isn't going for daily soft serve runs. My back-to-school cleanse will start in September when Amy heads to pre-school, so for now I'm serving up vacation pre-tox dinners here in New York. That means nightly grain bowls or zucchini noodle "pasta" and only going out for ice cream every other night.
This roasted shrimp rice bowl is a quick weeknight meal. I make the rice in a rice cooker earlier in the day and the shrimp only takes 8 minutes to cook (thanks to the roasting method I learned from my BFF Maren). You can use a variety of vegetables--either what you have on hand or whatever is in season. We made this bowl in the spring and topped it with lightly steamed asparagus, snap peas and garlic scapes. For the summer version I made tonight: sungold tomatoes, zucchini, carrots and a handful of chopped romaine lettuce.
Roasted Shrimp Rice Bowl with Pesto
Makes two bowls.
- 1/4 to 1/2 pound peeled, deveined medium-sized shrimp (1/4 pound is about 8 shrimp)
- Olive oil
- 2 cups cooked rice
- 2 teaspoons pesto
- 3 to 4 seasonal vegetables, raw and chopped
- Sesame seeds
To Roast the Shrimp:
- Pre-heat oven to 400 degrees.
- Cover a baking sheet with parchment paper and spread out shrimp.
- Toss shrimp with olive oil--about 1 teaspoon per 1/4 pound.
- Season with salt and pepper.
- Bake for eight minutes, or until the shrimp are cooked through (they should be pink).
To Assemble the Bowls:
- Stir the pesto into the rice and divide into two bowls.
- Top with vegetables and sesame seeds, and serve with a lemon or lime wedge.