Nutrition balance score
Great
Glycemic Index
52
Low
Nutrition per recipe
Calories1895.9 kcal (95%)
Total Fat67.4 g (96%)
Carbs218.6 g (84%)
Sugars32 g (36%)
Protein109.5 g (219%)
Sodium3969 mg (198%)
Fiber25.5 g (91%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

1 tablespoonsoy sauce

1 tablespoonsesame oil

1 tablespooncoconut oil
or avocado

½ tablespoonrice vinegar

2 teaspoongarlic
minced

2 teaspoonsminced ginger

12 ouncesshrimp
peeled and deveined

1 tablespoonsoy sauce

½ tablespoonhoney

Avocado oil

salt

Pepper

Rice

1onion
chopped

1 cupcarrots
shredded

1 cupcelery
chopped

¾ cupred bell pepper
chopped

3 cupsrice
cooked, leftover

1 tablespoonavocado oil

salt

Pepper

1 cupedamame

1 cupred cabbage
chopped
Instructions
Step 1
1. Preheat the oven to 425.
Step 2
2. Make the sauce. Add the soy sauce, sesame oil, avocado oil, rice vinegar, garlic and ginger to a small bowl, Mix to combine, then set aside.
Step 3
3. In a separate medium bowl, add the shrimp, soy sauce, honey, salt and pepper and toss to combine.
Step 4
4. Add the onion, carrots, celery and red pepper to a sheet pan and toss with the oil.
Step 5
5. Remove from the oven, then add the rice, sauce, salt and pepper. Mix to combine then place back in the oven for 15-18 minutes (until rice is slightly crisp on edges.
Step 6
6. Add the shrimp, cilantro and the egg. Mix the mixture well around the pan and spread it out. Bake for another 10 minutes until shrimp are cooked and opaque.
Step 7
7. Remove from the oven, add edamame and chopped cabbage. Top with peanuts if you’d like!
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