Shrimp and Avocado Rice Bowl

Nutrition InformationPER SERVING: 483 cal., 16 g total fat (3 g sat. fat), 56 g carb. (6 g fiber), 30 g pro.

4 servings Ingredients:

16 medium cleaned, shelled, tail-on shrimp (about 3/4 pound), thawed if frozen

2 teaspoons sesame oil

1 1/2 teaspoons honey

Small pinch cayenne pepper

2 eggs, lightly beaten

1-tablespoon light soy sauce

1-tablespoon rice wine vinegar

1 cup shelled edamame, steamed

2 teaspoons toasted sesame seeds

1 1/4 cups short-grain brown rice, cooked according to package directions

1 ripe avocado, sliced

Directions

Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1 teaspoon each of the sesame oil and the honey. Add the cayenne.

Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.

Heat a small nonstick skillet over medium heat and add the remaining teaspoon of sesame oil. Pour in the eggs. Cook undisturbed until set, about 2 minutes. Flip and cook until just set on the second side, 1 more minute. Transfer to a board and cut into strips.

In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 teaspoon honey.

Fold the edamame and sesame seeds into the rice. Serve the rice in bowls topped with the egg strips, shrimp, and avocado. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.

Nutrition Information

PER SERVING: 483 cal., 16 g total fat (3 g sat. fat), 56 g carb. (6 g fiber), 30 g pro.