Name: Crispy Shrimp Sushi Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup shelled Edamame; 1/3 cup dry Rice; 1 medium shredded carrot; 1 sliced avocado; 1/2 Cucumber, sliced into thin sticks; 1 Green onion, sliced; Sesame seeds, to taste (optional); 10 shrimp, shells removed; 3 tbsp Panko; 1 tbsp whole wheat flour; Salt and pepper, to taste; 1 egg white, lightly beaten; 3 tbsp olive oil; 1 tsp soy sauce; 1 tsp hot sauce; 1/2 tsp sesame oil; 1 tsp lemon juice; ½ tsp honey; ½ tsp grated fresh ginger

Description

These Crispy Shrimp Sushi Bowls are simple to make and ready in 20-minutes. They’re loaded with sushi-inspired veggies and have a delicious sesame soy dressing.

Ingredients

Scale

Bowls:

1 cup shelled Edamame

1/3 cup dry Rice

1 medium shredded carrot

1 sliced avocado

1/2 Cucumber, sliced into thin sticks

1 Green onion, sliced

Sesame seeds, to taste (optional)

Shrimp:

10 shrimp, shells removed

3 tbsp Panko

1 tbsp whole wheat flour

Salt and pepper, to taste

1 egg white, lightly beaten

Ginger Soy Dressing:

3 tbsp olive oil

1 tsp soy sauce

1 tsp hot sauce

1/2 tsp sesame oil

1 tsp lemon juice

½ tsp honey

½ tsp grated fresh ginger

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Instructions

1. Cook rice according to instructions. Meanwhile, preheat oven to 425F.

2. Prepare shrimp by mixing panko, whole wheat flour and salt/pepper on a plate or shallow dish. Take each shrimp by the tail, dip in egg white then coat evenly with panko mixture. Place shrimp on a grate on top of a sheet pan. Bake for 10 minutes, or until shrimp is cooked, flipping shrimp halfway.

3. Meanwhile, prepare the dressing by whisking ingredients together in a small bowl.

4. Assemble sushi bowls by dividing rice, edamame, carrot, avocado, cucumber between two bowls. Top with cooked shrimp, Ginger Soy dressing, green onion and sesame seeds. Serve immediately.

Prep Time: 10
Cook Time: 10