Ginger-shrimp brown-rice bowl



10 min


3 Servings

* PLUS Cooking time: 30 minutes
Ginger-shrimp brown-rice bowl

John Cullen


  • 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


  • 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.


“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.