NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Shrimp

0.5 cup Brown rice

0.25 whole Avocado

0.25 cup Edamame

1 cup Cucumber

1 tsp Sesame oil

1 tbsp Coconut aminos

1 tbsp Lime juice

0.5 tsp Chili flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Scallions

PREPARATION

• 1

  Cook the brown rice according to package directions and set aside.

• 2

  In a small mixing bowl, whisk together the lime juice, coconut aminos, and chili flakes to create the glaze.

• 3

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 4

  Season the shrimp evenly with sea salt and black pepper.

• 5

  Add the shrimp to the hot skillet and sauté for 2-3 minutes per side until they turn pink and opaque.

• 6

  Pour the prepared chili-lime glaze over the shrimp in the skillet and toss for 30 seconds until the sauce thickens slightly.

• 7

  Place the cooked brown rice in the center of a serving bowl.

• 8

  Arrange the sautéed shrimp, shelled edamame, sliced cucumber, and avocado slices on top of the rice.

• 9

  Garnish the bowl with thinly sliced scallions and serve immediately.