Asian shrimp & rice bowl
4
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This shrimp and rice bowl recipe is perfect for a hearty dinner or lunch. Prep the rice and shrimp in advance to streamline assembly (or buy them precooked). This recipe calls for a cilantro garnish, but feel free to use whatever fresh herbs you have handy.
Ingredients
Unseasoned rice vinegar
3 Tbsp
Ponzu sauce
3 Tbsp
Dark sesame oil
2 tsp
Fresh ginger
1½ tsp, grated
Sriracha hot sauce
1 tsp
Cooked medium grain brown rice
2 cup(s), warm
Cooked frozen shrimp
1 pound(s), medium, peeled, deveined
Cucumber
1 medium, peeled, halved lengthwise, seeded, and sliced
Carrots
2 medium, cut into matchstick strips
Scallions
2 medium, cut into matchstick strips
Radishes
4 large, cut into matchstick strips
Uncooked bean sprouts
1 cup(s)
Instructions
1
To make dressing, whisk together vinegar, ponzu sauce, oil, ginger, and Sriracha in small bowl.
2
Divide rice evenly among 4 shallow bowls. Top with shrimp, cucumber, carrots, scallions, radishes, and bean sprouts. Drizzle evenly with dressing.
3
Serving size: 1 bowl
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