1-1/2 cups rice
1 lb broccoli, cut into small florets (1/2 broccoli and 1/2 cauliflower works well)
2 Tbsp olive oil
Kosher salt and pepper
20 large peeled and deveined shrimp, tails removed
1 Tbsp rice vinegar
1 tsp ground ginger (1Tbsp fresh grated)
8 oz plum tomatoes, cut into small (1/4 inch) pieces
2 scallions, thinly sliced
1 avocado, peeled and cut into small pieces
Heat oven to 425 degrees F. Cook rice according to package directions.
On a rimmed baking sheet, toss broccoli (broccoli/cauliflower mixture) with 1 Tbsp oil and 1/4 tsp each salt and pepper. Spread over a foil-lined rimmed baking sheet. Roast 15 minutes. Season shrimp with a pinch of salt and pepper, toss with the broccoli, and roast until opaque throughout, 6 to 8 minutes.
In a medium bowl, whisk together vinegar, ginger, and remaining oil. Toss in the tomatoes, scallions, and avocado.
Divide rice among large individual serving bowls (or plates), then top with broccoli/shrimp mixture. Add tomato vinaigrette over the top and serve.
Serves 4. prep time: 30 minutes
