Shrimp and Rice Bowl


by: Berry Happy Bodies

Healthy, filling shrimp and rice bowl that will impress friends and family


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serves: 4-5

16 medium cleaned, shelled, shrimp

2 teaspoons sesame oil

1 teaspoon honey

1/8 teaspoon cayenne pepper

2 eggs

2 tablespoon light soy sauce

2 tablespoons rice wine vinegar

2 teaspoons sesame seeds

1 cup brown rice

1 cut ripe avocado

2 sheets seaweed

1/2 bag chopped frozen peppers ( I used Trader Joe's)

1/2 bag chopped frozen spinach

Nutrition Facts
Shrimp and Rice Bowl

Servings Per Recipe: 4

Amount per Serving

Calories: 368

  • Total Fat: 14.4 g
  •     Saturated Fat: 2.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 112.1 mg
  • Sodium: 713.2 mg
  • Total Carbs: 48 g
  •     Dietary Fiber: 7.4 g
  •     Sugars: 4.6 g
  • Protein: 14.3 g

how is this calculated?

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1.  Cook rice according to directions. Get out all ingredients cause it goes fast.

2.  When rice has 15 minutes to go start remaining portion. Add 1 teaspoon of sesame oil to Wok. Turn to med heat, add frozen veggies cook until thawed.

3.  While frozen veggies are defrosting, whisk 2 eggs and set aside.

4.  Check on veggies, add in whisked eggs if veggies are tender.

5.  Cook eggs and veggies and as if you are making an veggie/egg scramble 5-6 minutes.

6.  While eggs and veggies are cooking, stir together soy sauce, rice wine, honey and Cayenne pepper and set aside.

7.  When rice is done cooking add half of soy sauce mixture to it and stir.

8.  Rip seaweed into little pieces and stir into rice.

9.  Add rice to veggie/egg scramble in wok. Turn heat to low and stir.

10.  Add in remaining sauce. Fold in shrimp.

11.  Serve with cut avocado on top.

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