Nutrition balance score
Great
Glycemic Index
53
Low
Nutrition per serving
Calories1884.4 kcal (94%)
Total Fat67.3 g (96%)
Carbs217 g (83%)
Sugars31.7 g (35%)
Protein107.7 g (215%)
Sodium2305.5 mg (115%)
Fiber25.1 g (90%)
% 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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