Shrimp and Coconut Rice Bowl
0
- Prep Time15 mins
- Total Time40 mins
- Makes4 servings
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 30g, Carbohydrates 54g, Fat 18g, Fibre 9g, Sodium 381mg.
Good source of folate.
Here are more grain bowl recipes to add to your recipe books.