Reader-Tested!
“I have to admit, I was skeptical about this one, but the flavours all complemented each other, and it was so fresh tasting!” Sharron Spencer, Thornhill, Ont.
Ginger-shrimp brown-rice bowl
31
PREP TIME
10 min
Makes
3 Servings
* PLUS Cooking time: 30 minutes
John Cullen
Ingredients
- 1 cup brown rice
- 1/2 tsp salt
- 1 tbsp honey
- 1 tbsp soy sauce
- 4 tsp rice vinegar
- 1 ripe, firm avocado
- 340-g bag frozen raw peeled shrimp , medium
- 1 tbsp butter
- 1 tbsp finely grated fresh ginger
- 1/2 cup crumbled feta
- 1/2 cup chopped cilantro
Instructions
- Bring rice, 2 1/2 cups water and salt to a boil in a large saucepan. Reduce heat and simmer until water is absorbed, 30 min.
- Whisk honey with soy sauce and rice vinegar in a small bowl. Set aside. Discard pit from avocado, then scoop flesh from peel and slice into wedges. Rinse frozen shrimp with cold running water to remove any ice crystals.
- Melt butter in a large frying pan over medium-high. Add shrimp and ginger and stir-fry just until shrimp are pink and cooked through, 3 to 4 min. Remove from heat and drizzle with 1 tbsp honey dressing. When rice is cooked, remove from heat and stir in remaining dressing. Scoop rice into 3 bowls and top with avocado, shrimp, feta and cilantro.
Nutrition (per serving)
- Calories
- 584,
- Protein
- 34 g,
- Carbohydrates
- 62 g,
- Fibre
- 8 g,
- Sodium
- 1174 mg.
FILED UNDER: Dinner Healthy Recipes seafood stovetop vegetables
