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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 481.4
  • Total Fat: 13.6 g
  • Cholesterol: 313.5 mg
  • Sodium: 553.5 mg
  • Total Carbs: 52.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 36.5 g

View full nutritional breakdown of Shrimp and Avocado Bowl calories by ingredient
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Shrimp and Avocado Bowl

Submitted by: SPOOKYTHECAT
Shrimp and Avocado Bowl

Introduction

This is Fitness Magazine's Shrimp & Avocado Rice Bowl Recipe~~ we use a few more shrimp, & we grill ours on the George Foreman! This is Fitness Magazine's Shrimp & Avocado Rice Bowl Recipe~~ we use a few more shrimp, & we grill ours on the George Foreman!
Number of Servings: 4

Ingredients

    20 medium cleaned, shelled, tail-on shrimp (about 1pound) thawed if frozen
    2 teaspoons sesame oil
    1 1/2 teaspoons honey
    Small pinch cayenne pepper
    2 eggs, lightly beaten
    1 tablespoon light soy sauce
    1 tablespoon rice wine vinegar
    1 cup shelled edamame, steamed
    2 teaspoons toasted sesame seeds
    1 1/4 cups rice, cooked according to package directions
    1 ripe avocado, sliced

Directions


1. Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1 teaspoon each of the sesame oil and the honey. Add the cayenne.
2. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.
3. Heat a small nonstick skillet over medium heat and add the remaining teaspoon of sesame oil. Pour in the eggs. Cook undisturbed until set, about 2 minutes. Flip and cook until just set on the second side, 1 more minute. Transfer to a board and cut into strips.
4. In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 teaspoon honey.
5. Fold the edamame and sesame seeds into the rice. Serve the rice in bowls topped with the egg strips, shrimp, and avocado. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.

Number of Servings: 4

Recipe submitted by SparkPeople user SPOOKYTHECAT.






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