Shrimp and Coconut Rice Bowl



15 min


40 min


4 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
  • 30 g,
  • Carbohydrates
  • 54 g,
  • Fat
  • 18 g,
  • Fibre
  • 9 g,
  • Sodium
  • 381 mg.
  • Good source of
  • Folate

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