Ingredients
1 1/2 cups basmati rice
1 pound large shrimp (16–20 count), peeled and deveined
3 tablespoons soy sauce (low sodium optional)
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
1 cup broccoli florets
1/2 cup corn kernels (fresh or frozen)
1/4 red onion, sliced
2 tablespoons sesame seeds
Green onions for garnish
Instructions
Rinse rice under cold water
Cook rice according to package instructions (use 1.5 cups water)
In a bowl, mix shrimp with 1 tablespoon soy sauce
Heat 1 tablespoon sesame oil in a pan, sauté garlic and ginger
Add shrimp and cook 2-3 minutes per side
Push shrimp aside, cook broccoli and corn until bright green
Stir in remaining soy sauce
Add rice to pan, toss with shrimp and veggies
Mix rice vinegar into remaining 2 tablespoons sesame oil and 1 tablespoon soy sauce for dressing
Assemble bowls with rice base, top with shrimp/veggies, drizzle sauce, and sprinkle seeds
Notes
Meal prep-friendly in air-tight containers
Substitute quinoa for rice
Use any stir-fry veggies (carrots, bell peppers, bok choy)
Add crushed chili flakes for heat
Store up to 3 days refrigerated
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Stir-fry/Steaming
- Cuisine: Asian Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 4000mg (without low sodium soy sauce, adjust to taste)
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 180mg