A balanced weeknight staple!
Read below for the recipe and nutrition information!
Recipe Information:
Makes 2 servings
Preparation time: 20 minutes
Total time: 20 minutes
Ingredients:
For the shrimp:
~16 medium-sized shrimp (fresh, frozen, anything works!)
A drizzle of extra virgin olive oil
2 tsp minced garlic
A generous drizzle of low-sodium soy sauce
For the edamame:
A drizzle of extra virgin olive oil
2 tsp minced garlic
~2 cups edamame, shells removed
Seasonings of choice: I use a blend of salt, pepper, garlic powder, and a touch of cayenne powder
A generous drizzle of low-sodium soy sauce
For the cucumber salad:
~1/2 English cucumber, thinly sliced
1/2 tsp salt
1/2 tsp chili oil
1 Tbsp rice vinegar
2 tsp soy sauce
1 tsp toasted sesame oil
For the bowls:
~2 cups brown rice, cooked
1 avocado
~2 spoonfuls pickled red onion
~2 spoonfuls kimchi
A drizzle of spicy mayo
A drizzle of sweet chili sauce
A sprinkle of sesame seeds
Recipe:
For the shrimp:
Prepare shrimp to cook: defrost, de-shell, devein, etc!
Heat a drizzle of olive oil and minced garlic over medium heat in a medium sized pan.
Place shrimp onto the pan and cook for 2-3 minutes. Flip the shrimp and cook for an additional 2 minutes on the opposite side. Drizzle the shrimp in soy sauce, cook for 1 final minute, and remove from heat.
For the edamame:
Heat a drizzle of olive oil and minced garlic over medium heat in a medium sized pan.
Add de-shelled edamame to the pan. Season and stir to coat the edamame in flavors. Cook for approximately 10 minutes, continuing to stir, until edamame begin to brown. At the end of cooking, drizzle edamame in soy sauce, stir to coat, and remove from heat.
For the cucumber salad:
Place cucumber slices in a medium-size bowl and sprinkle with salt, toss. Let sit, covered, for ~10 minutes.
Drain the cucumbers of any liquid in the bowl. Add remaining ingredients, toss, and set aside.
For the bowl assembly:
Prepare 2 bowls for assembly. In each bowl, place about 1/2 of all ingredients. Each bowl should include: ~1 cup rice, ~1 cup edamame, ~8 shrimp, ~1/2 cup cucumber salad, 1/2 avocado, a spoonful of pickled red onion, a spoonful of kimchi, a drizzle of spicy mayo, a drizzle of sweet chili sauce, and a sprinkle of sesame seeds.
Check out a video of this recipe!
Nutrition:
Whole wheat/brown rice: WHOLE GRAINSSS!! Eating at least 3 servings of whole grains per day has SO many health benefits, including lowering your risk for Type 2 Diabetes, lowering cholesterol, and lowering triglycerides. Whole grains also give your body energy and help with blood glucose control. They're overall essential for a healthy diet!
Cucumber: cucumbers are packed with vitamin K, which is essential for blood clotting and bone health! They're also a great source of fiber, vitamin C, vitamin B, copper, phosphorus, potassium, magnesium, and water for hydration!
Red onion: red onions are full of sulfur compounds that protect the body from ulcers and various cancers. They also fight bacteria and contain quercetin, an anti-inflammatory antioxidant that protects against cancer, allergies, and heart disease.
Avocado: HEART HEALTHY FATS!! Avocado contains lots of monounsaturated and polyunsaturated fats (MUFAs and PUFAs), which reduce cholesterol and triglycerides.
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