Shrimp and Rice Bowls

This easy-to-make bowl gets its flavor from spices like coriander, ginger, black pepper, and nutmeg.

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  • Makes: 4 servings
  • Serving Size: 3 or 4 shrimp, 1/2 cup rice mixture, 1/2 cup cabbage mixture, + 2 Tbsp. sauce
  • Makes: 14 to 16 shrimp, 2 cups rice mixture, 2 cups cabbage mixture, + 1/2 cup sauce
  • Start to Finish: 50 mins

Shrimp and Rice Bowls

Directions

  1. In a small saucepan bring the water and salt to boiling. Stir in rice; reduce heat. Simmer, covered, 40 minutes or until rice is tender and water is absorbed. Remove from heat. Let stand, covered, 5 minutes.
  2. Meanwhile, peel and devein shrimp. Rinse shrimp; pat dry. In a medium bowl sprinkle shrimp with coriander, ginger, pepper, and nutmeg; toss to coat.
  3. In a large wok or nonstick skillet heat oil over medium-high heat. Add shrimp; cook and stir 3 to 4 minutes or until opaque. Remove shrimp; keep warm. Add cabbage and onion to wok. Cook 3 to 5 minutes or until crisp-tender, stirring frequently.
  4. Divide cabbage mixture among bowls. Top with rice mixture, edamame, and shrimp. Drizzle with warm Peanut Sauce and, if desired, garnish with lime wedges, chopped peanuts, and/or crushed red pepper.

From the Test Kitchen

If using frozen edamame, add to the simmering rice for the last 5 minutes.

Peanut Sauce

Directions

  1. In a small saucepan combine peanut butter, the water, honey, soy sauce, and crushed red pepper. Cook and stir over medium-low heat 2 to 3 minutes or until heated through. Cool slightly. If needed, stir in additional water to reach desired consistency. Serve warm.
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Nutrition Facts (Shrimp and Rice Bowls)

  • Per serving:
  • 365 kcal ,
  • 14 g fat
  • (2 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 119 mg chol. ,
  • 404 mg sodium ,
  • 38 g carb. ,
  • 4 g fiber ,
  • 9 g sugar ,
  • 24 g pro.
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