sushi rice bowl with coconut shrimp
This delicious shrimp and rice bowl is made with U.S.-grown short grain white rice, roasted broccoli, roasted zucchini, sautéed mushrooms, red sweet peppers, and coconut shrimp. Topped with sweet chili sauce and chili oil, roasted seaweed flakes, and green onions!
You can eat this with the dried seaweed or make little seaweed roll-ups with rice, veggies and shrimp.
P.s. this hot chili oil is my newest obsession so you'll probably see it again soon. Hope you enjoy!
ingredients (makes 2 servings)
1/3 cup uncooked short grain white rice
1/2 cup AP flour
1/4 cup unsweetened coconut flakes
1/4 cup bread crumbs
3 oz (about 6-8) deveined fresh shrimp
2 tbsp olive oil
1/2 cup broccoli florets
1/2 yellow summer squash
1/2 cup wild mushrooms (I used baby bella
1 sweet mini pepper
1.5 tbsp sweet chili sauce
1 tsp chili oil
5 pieces roasted seaweed
2 tbsp chopped green onions
preheat oven to 350F
cook rice per instructions on the package
line a large sheet pan with parchment paper and add mushrooms, diced summer squash, and broccoli
drizzle with 1 tbsp olive oil and toss to coat
place into the oven and bake for 30-40 mins until all veggies are crispy!
take out 3 small mixing bowls, and place the AP flour in one, the egg (whisked) in another, and the coconut flakes and bread crumbs in the last bowl
prepare shrimp by dipping each in egg wash, then into flour, back into egg wash, and into coconut flakes and bread crumbs
place a pan over medium heat with 1 tbsp olive oil and add shrimp
cook for 3-5 mins on one side and then flip to cook evenly on both sides (for another 3-5 mins)
plate your meal starting with the white rice in the middle, add the roasted broccoli, summer squash, and mushrooms around the rice
add shrimp and roasted seaweed
top with sweet chili sauce, chili oil, and green onions and enjoy!
prep time: 45 mins
nutrition per serving: 588 calories, 23g protein, 50g carbohydrate, 30g fat, 5g fiber.