20-Minute Scallion Shrimp Bowls by Olweneats

Ingredients

• 10 oz shrimp, peeled and de-veined
• 2 bunches green onion (whites cut into 1-inch pieces, greens thinly sliced)
• 3/4 cup jasmine rice
• 1 1/2 cup water (for rice)
• 1/4 cup ponzu
• 1/4 cup water (for sauce)
• 2 tbsp honey
• 2 tsp cornstarch
• 1 tsp sesame oil
• 1 tsp sriracha (optional)
• 2 cloves garlic, finely chopped
• 1 thumb ginger, finely chopped
• 2 tsp white sesame seeds
• 1 tsp black sesame seeds
• 1 lime, quartered
• 1/4 tsp kosher salt (plus more to taste)
• 1 tbsp neutral oil (for sautéing)

Instructions

1. Combine rice, 1 1/2 cups water, and a pinch of salt in a small pot; bring to a simmer, cover, and cook on low for 15-20 minutes until tender.
2. Whisk together ponzu, sesame oil, honey, a squeeze of lime juice, cornstarch, 1/4 cup water, and sriracha until smooth.
3. Toast sesame seeds in a large, dry pan over medium heat for 3-4 minutes until fragrant, then transfer to a bowl.
4. Pat shrimp dry and season with salt; heat oil in the same pan over medium-high heat and sauté scallion whites for 1-2 minutes until browned.
5. Add shrimp, garlic, and ginger to the pan and cook for 3-4 minutes until shrimp are opaque and cooked through.
6. Pour the sauce mixture into the pan and cook, stirring, for 1 minute until thickened and glossy.
7. Fluff rice, divide into bowls, top with the shrimp mixture, garnish with scallion greens and toasted sesame seeds, and serve with lime wedges.