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Prawn

Brown Rice Shrimp Bowl with Tomatoes & Avocado

This quick and easy bowl pairs brown rice with cooked shrimp, tossed in a ginger-soy-sesame sauce, to create a flavorful dish in no time. Topping with tomatoes and avocado adds color and nutrients. Use leftover brown rice or pick up a package of pre-cooked brown rice from the grocery store to keep this meal no-cook.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • ¾ cup thinly sliced scallion greens
  • ¼ cup reduced-sodium tamari
  • 1 ½ tablespoons mirin
  • 1 ½ tablespoons toasted (dark) sesame oil
  • 1 tablespoon white sesame seeds
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon crushed red pepper (optional)
  • 12 ounces cooked shrimp, cut into 1/2-inch pieces
  • 2 cups cooked brown rice
  • 2 tablespoons rice vinegar
  • 2 cups sliced cherry tomatoes
  • 2 cups diced avocado
  • ¼ cup chopped cilantro
  • ¼ cup toasted black sesame seeds

Directions

  1. Whisk scallion greens, tamari, mirin, oil, white sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add shrimp to the sauce in the medium bowl and gently toss to coat.
  2. Combine rice and vinegar in a large bowl. Divide among 4 bowls and top each with 3/4 cup shrimp, 1/2 cup each tomatoes and avocado, and 1 tablespoon each cilantro and black sesame seeds. Drizzle with the reserved sauce and serve.