ADVERTISEMENT
Asian Shrimp and Rice Bowls
Asian Shrimp and Rice Bowls
0 Reviews
From: Diabetic Living Magazine
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.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ⅔ cup uncooked brown rice
- 1¼ cups water
- ¼ teaspoon salt
- ½ cup frozen shelled edamame
- 12 ounces frozen large shrimp in shells, thawed, peeled, and deveined
- ½ teaspoon ground coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 1 tablespoon canola oil
- 4 cups coarsely shredded, trimmed napa cabbage
- ½ cup slivered onion
- Peanut Sauce:
- ¼ cup creamy peanut butter
- 3 tablespoons water
- 1 tablespoon honey
- 2 teaspoons reduced-sodium soy sauce
- ⅛ to ¼ teaspoon crushed red pepper
Preparation
-
Prep
-
Ready In
- In a small saucepan, combine brown rice, 1¼ 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.
- Rinse shrimp. Pat dry with paper towels. In a small bowl, sprinkle shrimp with coriander, ginger, pepper, and nutmeg; toss to coat.
- 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.
- 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.
- To serve rice bowls, divide cabbage mixture among four shallow serving bowls. Top with rice mixture and shrimp. Drizzle with warm Peanut Sauce.
- Serving size: ½ cup rice mixture, ½ cup cabbage mixture, and 3 to 4 shrimp
- Per serving: 365 calories; 14 g fat(2 g sat); 4 g fiber; 38 g carbohydrates; 24 g protein; 145 mcg folate; 119 mg cholesterol; 9 g sugars; 318 IU vitamin A; 24 mg vitamin C; 136 mg calcium; 2 mg iron; 404 mg sodium; 666 mg potassium
- Nutrition Bonus: Vitamin C (40% daily value), Folate (36% dv)
- Carbohydrate Servings: 2½
- Exchanges: 2½ lean protein, 2 starch, 1½ fat, 1 vegetable
