Asian Shrimp and Rice Bowls
Stir-fried shrimp, rice, and napa cabbage get a drizzle of Asian-style peanut sauce for a satisfying rice bowl dinner that's perfect for a weeknight. Source: Diabetic Living Magazine
Ingredients
Peanut Sauce:
Directions
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In a small saucepan, combine brown rice, 1 1/4 cups water, and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or until tender and liquid is absorbed, adding edamame the last 5 minutes of cooking. Remove from heat.
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Rinse shrimp. Pat dry with paper towels. In a small bowl, sprinkle shrimp with coriander, ginger, pepper, and nutmeg; toss to coat.
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In a large wok or nonstick skillet, heat oil over medium-high heat. Add shrimp. Cook for 3 to 4 minutes or until shrimp are opaque, stirring frequently. Remove to a clean bowl; cover to keep warm. Add cabbage and onion to wok or skillet and cook for 3 to 5 minutes or until vegetables are crisp-tender, stirring frequently.
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To prepare Peanut Sauce, whisk together peanut butter, 3 Tablespoons water, honey, soy sauce, and crushed red pepper in a small saucepan. Simmer over medium-low heat until sauce is heated through and smooth. If too thick, stir in additional water to desired consistency. Sauce will thicken as it stands. Serve warm.
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To serve rice bowls, divide cabbage mixture among four shallow serving bowls. Top with rice mixture and shrimp. Drizzle with warm Peanut Sauce.
Nutrition Facts
2 1/2 lean protein, 2 starch, 1 1/2 fat, 1 vegetable