Shrimp-and-Avocado Rice Bowl


  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins
  • Carb Grams Per Serving: 56


  • 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
  • one  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


  1. Makes: 4 servings
  2. 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.
  3. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.
  4. 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.
  5. In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 teaspoon honey.
  6. 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

Servings Per Recipe: 4
PER SERVING: 483 cal., 16 g total fat (3 g sat. fat), 56 g carb. (6 g fiber), 30 g pro.