This meal is ready in less than 20 minutes and has a nice refreshing flavor. Using brown rice makes this a healthier version of a typical rice bowl.
Healthy Asian Shrimp Bowl
Servings 4
Ingredients
- 2 cups water
- 1 cup brown rice
- 1 Tbsp vegetable oil
- 1 pound shrimp about 24 count, peeled, deveined, tails left on
- 8 ounces snow peas ends and strings removed, chopped in 1-2 inch pieces
- 2 inch piece of ginger peeled and sliced into matchsticks
- 1/2 tsp red pepper flakes
- 2 avocados cut in chunks
Sauce
- 1/8 cup soy sauce
- 1/8 cup fresh lemon juice
- 1 tsp brown sugar
- 1 Tbsp unseasoned rice vinegar
- 1 tsp sesame oil
Instructions
Sauce
- Place all sauce ingredients in a bowl and whisk.
- Set aside until ready to serve.
Shrimp & Rice
- Boil water in a small saucepan.
- Add brown rice, stir and cover. Simmer for about 20 minutes, until rice is tender.
- Season with salt and pepper, fluff with a fork. Set aside with the lid on to keep rice hot.
- Heat vegetable oil in a large, non-stick frypan.
- Once hot, add shrimp, snow peas, ginger and red pepper flakes.
- Cook, stirring occasionally until shrimp curls and turns pink - about 3 to 4 minutes.
- Place rice in 4 bowls, top with shrimp mixture and avocado. Serve sauce at the table.
Notes
This meal goes great with a salad topped with ginger dressing.
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Grilled Chicken Udon Noodle Soup
Servings 4
Calories 400kcal
Ingredients
- 4 cups chicken stock
- 2 Tbsp white miso paste
- 5 ounces dried udon noodles about 2/3 package
- 1 ear fresh corn or 1 cup frozen
- 3 ounces snow peas
- 2 chicken breasts grilled and sliced (salt and pepper to taste)
- 3 green onions sliced
Instructions
- Cook udon noodles according to package and rinse with cold water.
- Place the chicken stock and miso in a saucepan over high heat and bring to a boil.
- Reduce heat, allow to simmer and add the cooked udon noodles, corn and snow peas. Warm through.
- Add the green onions to the soup and ladle into bowls. Top with chicken and serve.
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