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Ginger-Shrimp Brown Rice Bowl

37

  • Prep Time10 min
  • Total Time10 min
  • Makes3 Servings
*PLUS Cooking time: 30 minutes
By Chatelaine
Ginger-shrimp brown rice bowl

(Photo: John Cullen)

Chatelaine Triple Tested

With brown rice, shrimp, feta and avocado our ginger-shrimp brown-rice bowl makes for a complete lunch option packed full of nutrients.

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 34g, Carbohydrates 62g, Fibre 8g, Sodium 1174mg.

Get more healthy grain bowl recipes.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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