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Ingredients
2 servings
1 lbshrimp
peeled, deveined and chopped into 1 inch pieces
1 Tbsptoasted sesame oil
for pan
2 Tbspcoconut aminos
plus more to taste if needed
2 cupsshort grain rice
cooked, cook according to package instructions
1avocado
thinly sliced
1mango
small dice
1cucumber
medium dice
3scallions
chopped
½ cupedamame
shelled, I used frozen edamame from TJs and just thawed it under hot water
seaweed
optional
Black sesame seeds
For the spicy mayo:
For the lemony soy sauce:
Instructions
Step 1
1. Dry the shrimp with a paper towel. Heat a skillet on medium high heat. Add the sesame oil. When it’s shimmering, add the shrimp and cook. Season with coconut aminos and salt, to taste. Remove from the heat and allow to come to room temp.
Step 2
2. Use this time to prep the spicy mayo and dressing. Mix the spicy mayo ingredients in a bowl. In another bowl, combine the lemony soy sauce dressing ingredients
Step 3
3. Toss the shrimp in spicy mayo. Reserve some for plating if you desire.
Step 4
4. Plate the rice, shrimp, edamame, cucumber, mango, avocado. Top w sesame seeds and scallions. Drizzle lots of that delicious dressing on top!
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