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!

-Simply Enjoy

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Shrimp Sushi Bowl

Author: The Altered Chef Cuisine: Entrée Recipe Keys: E easy recipes P pizza

Difficulty: Beginner Prep Time 5 mins Cook Time 15 mins Rest Time 2 mins Total Time 22 mins

Servings: 4

Best Season: Suitable throughout the year

Description

Shrimp Sushi Bowl

 

Shrimp Sushi Bowl

Servings

• 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

1. Cook your rice and edamame before or while your cook the shrimp. Whether you use the microwave, Instant Pot, etc.

2. 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.

3. Add the coconut aminos and soy sauce, reduce to simmer. Simmer for a few minutes, until the sauce thickens a little.

4. While the shrimp is simmering, make your spicy mayo. Stir together the mayo, paprika, and siracha sauce. Set aside.

5. 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.

6. 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.).

7. Lightly drizzle a little spicy mayo on top of each bowl. Serve and enjoy!

Keywords: shrimp, sushi, sushi bowl, coconut aminos, avocado, easy dinner, quick recipes, easy meals, rice bowls,