Gluten-Free Filipino Shrimp Adobo Rice Bowl with Caramelized Onions and Bell Peppers

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups cooked Jasmine rice
• 1/4 cup soy sauce (gluten
• free)
• 1/4 cup white vinegar
• 2 tbsp coconut sugar
• 1 tsp ground black pepper
• 2 large onions, thinly sliced
• 3 bell peppers, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp cooking oil
• Salt to taste

Instructions

1. In a bowl, mix soy sauce, white vinegar, coconut sugar, and ground black pepper. Set aside.
2. Heat 1 tbsp oil in a pan over medium heat. Add garlic and cook until fragrant.
3. Add shrimp and cook for about 2 minutes per side or until pink and cooked through. Remove from pan and set aside.
4. In the same pan, add remaining oil and sauté onions until translucent.
5. Add bell peppers and continue to sauté until they begin to soften.
6. Return shrimp to the pan and pour in the soy sauce mixture. Cook for 3 4 minutes or until slightly reduced.
7. To serve, place cooked rice at the bottom of a bowl, then top with shrimp and vegetable mixture. Enjoy!

Chef’s Insight

The key to a great Filipino Shrimp Adobo is balancing the tangy and sweet flavors. Don't be afraid to adjust the soy sauce or vinegar ratios to your taste.

Notes

Feel free to add more vegetables for added nutrition and color.