Shrimp and Coconut Rice Bowl


  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
Shrimp and Coconut Rice Bowl

Photo: Erik Putz

Plump shrimp, ripe avocado, strips of ginger and protein-rich edamame get cozy in a bowl full of steamy rice.


  • 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


  • 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.

Nutrition (per serving)

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

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

This article was originally published on Jul 24, 2017

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