Shrimp and Coconut Rice Bowl

  • Preparation time:
  • 15 min
  • Total time:
  • 40 min
  • Makes:
  • 4 servings
Shrimp and Coconut Rice Bowl

( 19 ratings )

Shrimp and Coconut Rice Bowl

Plump shrimp, ripe avocado, strips of 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 , rinsed
  • 2 tsp coconut oil
  • 4 tsp each rice vinegar and sodium-reduced soy sauce
  • 2 tsp sesame oil
  • 6 slices fresh ginger
  • 1 ½ cups frozen shelled edamame
  • 400-g pkg large frozen peeled raw shrimp , thawed
  • 1 avocado , halved, pitted, peeled and sliced
  • fresh cilantro leaves
  • ⅓ cup pickled ginger, nori and sesame seeds , optional

Directions

  • Add coconut water and rice to a saucepan over medium-high. Bring to a boil, then reduce heat, cover and simmer until rice is tender and liquid is absorbed, 35 to 40 min. Stir in coconut oil, then let stand, covered.
  • Meanwhile, whisk together rice vinegar, soy sauce and sesame oil. Set aside.
  • Boil 1 L water and ginger in a shallow saucepan. Add edamame and cook until tender, about 3 min. Using a slotted spoon, transfer edamame to a bowl and set aside.
  • Reduce heat to medium and poach shrimp in ginger water until pink and cooked through, 2 min. Drain on a paper towel and set aside.
  • Divide rice among four bowls. Top with edamame, shrimp, avocado, cilantro, and pickled ginger, nori and sesame seeds, if desired. Drizzle with soy sauce mixture.

Originally published in the Today’s Parent Summer 2017 issue. Photo by Erik Putz.

Nutrition (per serving)

  • Calories
  • 473
  • Protein
  • 30 g
  • Carbohydrates
  • 54 g
  • Fat
  • 18 g
  • Fibre
  • 9 g
  • Sodium
  • 381 mg
  • Good source of
  • Folate
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