Shrimp and Rice Bowls

38g CARB

Serves 4

Hands On 30 min.

Total 50 min.

• 1¼ cups water
• ¼ tsp. salt
• ⅔ cup uncooked long grain brown rice
• 12 oz. frozen large shrimp in shells, thawed
• ½ tsp. ground coriander
• ¼ tsp. ground ginger
• ¼ tsp. black pepper
• ⅛ tsp. ground nutmeg
• 1 Tbsp. canola oil
• 4 cups coarsely shredded napa cabbage
• ½ cup slivered onion
• ½ cup fresh or frozen edamame
• 1 recipe Peanut Sauce Lime wedges, chopped peanuts, and/or crushed red pepper (optional)

1. In a small saucepan bring the water and salt to boiling. Stir in rice; reduce heat. Simmer, covered, about 40 minutes or until rice is tender and water is absorbed. Remove from heat. Let stand, covered, 5 minutes.

2. Meanwhile, peel and devein shrimp. Rinse shrimp; pat dry. In a bowl sprinkle shrimp with coriander, ginger, pepper, and nutmeg; toss to coat.

3. In an extra-large wok or 12-inch nonstick skillet heat oil over medium-high. Add shrimp; cook and stir 3 to 4 minutes or until opaque. Remove shrimp; keep warm. Add cabbage and onion to wok. Cook 3 to 5 minutes or until crisp-tender, stirring frequently.

4. Divide cabbage mixture among bowls. Top with rice, edamame, and shrimp. Drizzle with warm Peanut Sauce and, if desired, garnish with lime wedges, chopped peanuts, and/or crushed red pepper.

Peanut Sauce In a small saucepan combine ¼ cup creamy peanut butter, 3 Tbsp. water, 1 Tbsp. honey, 2 tsp. reduced-sodium soy sauce, and ⅛ to ¼ tsp. crushed red pepper. Cook and stir over medium-low 2 to 3 minutes or until heated. Cool slightly. If needed, stir in additional water to reach desired consistency. Serve warm.

Tip If using frozen edamame, add it to the simmering rice the last 5 minutes.

PER SERVING (1 bowl each) cal 365, fat 14 g (2 g sat. fat), chol 119 mg, sodium 404 mg, carb 38 g (4 g fiber, 9 g sugars), pro 24 g