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Shrimp Rice Bowl with Nut Sauce

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    This rice bowl has it all: briny shrimp, a flavour-packed nut sauce, crunchy veggies, and a sweet kick courtesy of pineapple. Bowls are sure to empty quickly.

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    1 1/4 cups (310 mL) brown jasmine rice1/4 cup (60 mL) unsalted almond butter or natural peanut butter2 Tbsp (30 mL) coconut milk1 in (2.5 cm) piece of ginger, grated or finely minced1 garlic clove, grated or finely minced1 Tbsp (15 mL) reduced sodium soy sauce1 Tbsp (15 mL) rice vinegar2 tsp (10 mL) Asian chili sauce, such as Sriracha1 tsp (5 mL) honey3 cups (750 mL) shredded red cabbage1 large carrot, shredded2 green onions, thinly sliced1 Tbsp (15 mL) grapeseed oil or coconut oil1 lb (450 g) large sustainable shrimp, shells removed1 1/2 cups (350 mL) diced pineapple1/4 cup (60 mL) fresh cilantro1 lime, sliced into wedges

    Place rice and 1 3/4 cups (435 mL) water in medium saucepan. Bring to a boil, reduce heat to low, and simmer covered until rice is tender, about 30 minutes. Remove from heat and let stand covered for 10 minutes. Fluff rice with fork.

    To make sauce, place nut butter in small bowl and whisk in coconut milk, ginger, garlic, soy sauce, rice vinegar, chili sauce, and honey until smooth. Stir in additional coconut milk if needed to reach desired consistency. In large bowl, combine cabbage, carrot, and green onion.

    Heat oil in large skillet over medium heat. Add shrimp and cook for 2 minutes on each side, or until pink.

    Divide rice among serving bowls and top with vegetables, pineapple, shrimp, and nut butter sauce. Garnish with cilantro and serve with lime wedges.

    Serves 4.

    Each serving contains: 542 calories; 32 g protein; 18 g total fat (4 g sat. fat, 0 g trans fat); 64 g total carbohydrates (10 g sugars, 5 g fibre); 492 mg sodium

    source: "Rice Bowls", alive #385, November 2014

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    Shrimp Rice Bowl with Nut Sauce

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