Shrimp Bowl with Tomatoes & Avocado
This quick and easy bowl pairs brown rice with cooked shrimp, tossed in a ginger-soy-sesame sauce, to create a flavorful dish in no time. Topping with tomatoes and avocado adds color and nutrients. Use leftover brown rice or pick up a package of pre-cooked brown rice from the grocery store to keep this meal no-cook.
This quick and easy bowl pairs brown rice with cooked shrimp, tossed in a ginger-soy-sesame sauce, to create a flavorful dish in no time. Topping with tomatoes and avocado adds color and nutrients. Use leftover brown rice or pick up a package of pre-cooked brown rice from the grocery store to keep this meal no-cook.
Ingredients
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¾ cup thinly sliced scallion greens
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¼ cup reduced-sodium tamari
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1 ½ tablespoons mirin
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1 ½ tablespoons toasted (dark) sesame oil
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1 tablespoon white sesame seeds
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2 teaspoons grated fresh ginger
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½ teaspoon crushed red pepper (Optional)
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12 ounces cooked shrimp, cut into 1/2-inch pieces
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2 cups cooked brown rice
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2 tablespoons rice vinegar
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2 cups sliced cherry tomatoes
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2 cups diced avocado
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¼ cup chopped cilantro
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¼ cup toasted black sesame seeds
Method
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Whisk scallion greens, tamari, mirin, oil, white sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add shrimp to the sauce in the medium bowl and gently toss to coat.
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Combine rice and vinegar in a large bowl. Divide among 4 bowls and top each with 3/4 cup shrimp, 1/2 cup each tomatoes and avocado, and 1 tablespoon each cilantro and black sesame seeds. Drizzle with the reserved sauce and serve.
