Shrimp and Coconut Rice Bowl
By Chatelaine
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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