Shrimp Sushi Bowl
Sushi nights are a family favorite in my house but sometimes we don’t have time to go to out to dinner, or we need a quick yet healthier dinner. This is one of my favorite quick and easy to go to meals! My toddler even loves this meal. Shrimp, avocado, edamame, on top of a rice drizzled with a spicy mayo. Delicious! This meal is not only quick and easy to make, but also a healthy dinner option. I hope you enjoy, and I love to hear your thoughts in the comments below!
Description
Shrimp Sushi Bowl
Shrimp Sushi Bowl
- 12 oz Bag of Large Shrimp
- 1 Avocado
- 4-5 cup Cooked Rice (Whatever you prefer, I used Quinoa.)
- 10 oz Cooked Edamame (I used frozen and cooked in the microwave.)
- Olive Oil
- 2 1/2 tbsp Coconut Aminos
- 1 tbsp Soy Sauce (Low Sodium Preferred)
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1/4 cup Mayo (Swap with Greek Yogurt if you do not like mayo)
- 1/8 tsp Smoked Paprika
- 1-1 1/2 tbsp Siracha Sauce
Instructions
- Cook your rice and edamame before or while your cook the shrimp. Whether you use the microwave, Instant Pot, etc.
- In a large skillet heat a little olive oil on medium high heat. Remove the shrimp tails and place them in the skillet. Sprinkle garlic powder and black pepper. Stir. Cook the shrimp at least 2-3 minutes on each side, until fully cooked and the shrimp are pink/opaque.
- Add the coconut aminos and soy sauce, reduce to simmer. Simmer for a few minutes, until the sauce thickens a little.
- While the shrimp is simmering, make your spicy mayo. Stir together the mayo, paprika, and siracha sauce. Set aside.
- Pour at least 1 cup of rice into a dinner bowl (add less or more depending on your preference). Evenly divide the avocado and shrimp amongst the bowls, place on top of the rice.
- Next top with ¼ cup of edamame, more or less depending on preference. (Note - I also added a little shredded carrot for color and crunch if you would like to add this as well. Cucumber also works.).
- Lightly drizzle a little spicy mayo on top of each bowl. Serve and enjoy!
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