Name: Crispy Shrimp Rice Bowl with Pickled Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Large Shrimp, peeled and deveined; 0.5 cup Cooked Jasmine Rice; 1 cup Cauliflower Rice; 0.25 cup Shelled Edamame; 1 tbsp Avocado Oil Mayo; 1 tsp Sriracha; 0.5 cup Sliced Cucumber; 0.25 cup Shredded Carrots; 2 tbsp Rice Vinegar; 1 tsp Avocado Oil

Nutrition

Per serving

488 calories

Protein: 40g; 33% of calories
Carbs: 35g; 29% of calories
Fat: 21g; 38% of calories

Instructions

Prep 10 min · Cook 30 min

In a small bowl, combine the sliced cucumber and shredded carrots with rice vinegar and a pinch of salt to quick-pickle while you prepare the rest of the meal.
Pat the shrimp dry with a paper towel and season lightly with salt, garlic powder, and a pinch of cayenne pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Add the shrimp to the skillet and sear for 2-3 minutes per side until they are pink, opaque, and have a slight golden crust.
Warm the cauliflower rice and jasmine rice together in a microwave-safe bowl or a separate small skillet until heated through.
In a small ramekin, whisk together the avocado oil mayo and sriracha to create the spicy sauce.
Assemble the bowl by placing the rice mixture at the bottom, then topping with the edamame, pickled vegetables, and crispy shrimp.
Drizzle the creamy sriracha mayo over the top and enjoy immediately.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes