Servings/Yield:  4 servings


Coarse salt and ground pepper

1 cup uncooked long-grain brown rice

¼ cup soy sauce

¼ cup fresh lemon juice (from 1-2 lemons)

2 Tbsp. rice vinegar

2 teaspoons light brown sugar

1 Tbsp. olive oil

1 lb. peeled and deveined medium shrimp, thawed if frozen

½ lb. snow peas, trimmed and halved on the diagonal

1 (1 inch long) piece fresh ginger, peeled and cut into matchsticks

1 Hass avocado, pitted and cut into chunks


In a large saucepan, bring 2 cups salted water to a boil.  Add rice; cover, reduce heat to low and cook until rice is tender and water is absorbed, about 45 to 50 minutes.

Meanwhile, in a small bowl or liquid measuring cup, stir together soy sauce, lemon juice, vinegar and brown sugar until sugar is dissolved.  Set sauce aside.

When rice has finished cooking, heat oil in a large skillet over medium-high heat.  Add shrimp, snow peas and ginger; season with salt and pepper.  Cook until shrimp are opaque throughout and snow peas are bright green, about 2 to 3 minutes.

Divide rice among four bowls.  Top with shrimp mixture and avocado; serve sauce on the side.

© Barbara Deitch 2020