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 NY. 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. And 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 2 bowls
1/4 to 1/2 pound peeled, deveined medium-sized shrimp (1/4 pound is about 8 shrimp)
2 cups cooked rice
2 teaspoons pesto
3-4 seasonal vegetables, raw and chopped
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 8 minutes until the shrimp are cooked through.
To Assemble the Bowls:
Stir the pesto into the rice and divide rice into two bowls.
Top with vegetables, sesame seeds, and serve with a lemon or lime wedge.