Shrimp Handrolls at Home

This dish is one of our favorites that we cooked all the time. But we’ve been on the move for almost a year and neglected this dish as a result. I made it the other night for my girlfriend’s birthday and it was even better than I remembered.

Shrimp and Seaweed Handrolls

Argentina wild shrimp (from Trader Joe’s), boiled broccoli, sautéed mushrooms, brown rice, sliced avocado (1/4 per person) and chopped raw red onion (1 slice).

Mix the shrimp, broccoli, mushrooms, brown rice, avocado and red onion in a bowl.

Cut a few seaweed sheets in half. Add a spoonful or two from the bowl, and finish with soy sauce. Wrap the seaweed into a handroll and enjoy!

Cooking Instructions:

Shrimp. The shrimp comes frozen. Thaw 10 - 12 shrimp either overnight in the fridge or on the counter in a bowl. Preheat a pan to med-high heat. Once thawed, pat them dry with a paper towel and put them in a bowl. Add 2 pinches of sea salt, 1 tbsp of olive oil, 1 tbsp of fermented chile paste, and 1/2 a tsp of chili flakes. Mix all together.

Add a 1 tbsp of olive oil to the pan and lay the shrimp down. Cook for 3 minutes undisturbed and then flip and cook for another 3 minutes.

Boiled broccoli. Chop two broccoli crowns into bite size pieces. Bring a pot of water to boil. Add broccoli and let cook for 3 - 5 minutes. Once strained, add the broccoli back to the pot, add 2 pinches of salt and a tbsp of ghee, butter or olive oil and mix.

Sautéed Mushrooms. Bring a pan to medium-high heat. Add a tbsp of olive oil. Slice the mushrooms into quarters (baby bellas or crimini), toss lightly with olive oil (1 - 2 tbsp) and salt (2 pinches, and add them to the preheated pan. Add a few splashes of water and cover. Leave undisturbed for 5 minutes, then toss, cover again, and let sit for another 3 - 5 minutes.

Brown rice. Bring 2 cups of water to a boil then add 1 cup of rice, reduce to simmer and cover. Allow to cook for the cook time on your package (cook time differs for each type).