High-Protein Shrimp & Avocado Rice Bowl
Nutrition per serving
Ingredients
- 400g large shrimp, peeled and deveined
- 150g dry brown rice (makes 2 cups cooked)
- 1 ripe avocado, sliced
- 200g frozen shelled edamame, thawed
- 1 small mango, cubed
- 1/2 cucumber, diced
- 2 tbsp low-sodium soy sauce
- 1 tbsp lime juice (about 1 lime)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 tsp chili flakes
- 1 tbsp sesame seeds
- 2 green onions, sliced
Instructions
Cook the brown rice according to package directions and keep warm. Toss the shrimp with half the garlic, half the ginger and a pinch of salt.
Sear the shrimp in a hot non-stick skillet with a drizzle of sesame oil, 1-2 minutes per side until pink and curled; remove from heat.
In the same skillet, saute the remaining garlic, ginger and chili flakes for 30 seconds until fragrant.
Whisk the soy sauce, lime juice and sesame oil into a light dressing.
Divide the rice between two bowls and arrange the shrimp, avocado, edamame, mango and cucumber in sections over the top.
Drizzle with the dressing, sprinkle with sesame seeds and green onions, and serve with extra lime wedges.
This shrimp and avocado rice bowl is my go-to post-workout lunch when I want to eat big without the guilt. Plump shrimp get seared with garlic and ginger until they curl into perfect pink rings, then piled over fluffy brown rice with creamy avocado, sweet mango cubes, crunchy cucumber and shelled edamame. The sauce is everything — soy sauce, lime juice and a touch of sesame oil whisked into a light dressing that soaks right into the rice. Each bowl packs 40 grams of protein, and at 620 calories it genuinely fuels muscle recovery. It looks like a poke-shop masterpiece but comes together in 30 minutes with one skillet and a rice cooker.
