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In a small bowl, whisk together soy sauce, ginger, chipotle and rice wine vinegar. Toss the shrimp with the soy sauce mixture until well coated. Set aside.
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Cook rice according to instructions in the box.
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While rice is cooking heat coconut oil. Add shrimp and stir-fry for about 3 minutes. Add orange sauce to the pan and cook until sauce thickens and shrimp are cooked, about 2-3 more minutes.
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Add pineapple and lime zest to the rice. Add salt and pepper to taste. Add fresh cilantro and gently fold it into the rice.
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Add rice to the bowl, add the shrimp, half of an avocado and a bit of purple cabbage. Season the avocado with salt (I also like to add a bit of lime juice).
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Sprinkle with black sesame seeds.