Shrimp and Avacado Rice bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
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.
Nutrition facts per serving: 483 calories, 30g protein, 56g carbohydrate, 16g fat (2.8g saturated), 6g fiber
Serving Size: 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user AHODGES7.
16 medium cleaned, shelled, tail-on shrimp (about 3/4 pound), thawed if frozen2 teaspoons sesame oil1 1/2 teaspoons honeySmall pinch cayenne pepper2 eggs, lightly beaten1 tablespoon light soy sauce1 tablespoon rice wine vinegar1 cup shelled edamame, steamed2 teaspoons toasted sesame seeds1 1/4 cups short-grain brown rice, cooked according to package directions1 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.
Nutrition facts per serving: 483 calories, 30g protein, 56g carbohydrate, 16g fat (2.8g saturated), 6g fiber
Serving Size: 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user AHODGES7.
Nutritional Info Amount Per Serving
- Calories: 1,120.7
- Total Fat: 52.6 g
- Cholesterol: 308.7 mg
- Sodium: 1,176.6 mg
- Total Carbs: 108.2 g
- Dietary Fiber: 19.7 g
- Protein: 56.2 g
Member Reviews