Shrimp and Coconut Rice Bowl

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PREP TIME

15 min

TOTAL TIME

40 min

Serves

4

Shrimp and Coconut Rice Bowl

Photo, Erik Putz.

Shrimp, ripe avocado, strips of pickled ginger and protein-rich edamame get cozy in a bowl full of steamy rice.

Ingredients

  • 3 cups unsweetened coconut water , or water
  • 1 cup short-grain brown rice
  • 2 tsp coconut oil
  • 4 tsp rice vinegar
  • 4 tsp low-sodium soy sauce
  • 2 tsp sesame oil
  • 6 slices fresh ginger
  • 1 400-g pkg frozen large peeled raw shrimp , thawed
  • 1 1/2 cups frozen shelled edamame
  • 1 avocado , thinly sliced
  • cilantro leaves , optional
  • pickled ginger , optional
  • nori , optional
  • toasted sesame seeds , optional

Instructions

  • Combine coconut water and rice in a medium saucepan set over medium-high. Boil, then reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 35 to 40 min. Stir in coconut oil. Let stand, covered.
  • Meanwhile, whisk together rice vinegar, soy sauce and sesame oil in a small bowl. Set aside.
  • Boil 4 cups water and ginger in a shallow saucepan, then reduce heat to medium. Add shrimp and edamame. Cook until shrimp is pink and cooked through, 2 to 3 min. Using a slotted spoon, transfer edamame and shrimp to a paper-towel-lined plate and set aside.
  • Divide rice among four bowls. Top with edamame, shrimp, avocado, cilantro, pickled ginger, nori and sesame seeds. Drizzle with soy sauce mixture.

Nutrition (per serving)

  • Calories
  • 473,
  • Protein
  • 30 g,
  • Carbohydrates
  • 54 g,
  • Fat
  • 18 g,
  • Fibre
  • 9 g,
  • Sodium
  • 381 mg.
  • Good source of
  • folate
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