Looking for a light summer dinner idea? This recipe is a perfect choice. I had some shrimp in the freezer I wanted to use up and this dinner came together in no time at all.
Asian Shrimp and Rice Bowl
1 cup quick cooking brown rice
3 Tbsp rice vinegar
2 Tbsp ponzu sauce
2 tsp sesame oil
1 ½ tsp ginger, minced
1 tsp Sriracha
1 pound of medium peeled shrimp, cooked
1 cucumber, halved lengthwise and cut into matchstick strips
2 medium carrots cut into matchstick strips
4 large radishes, sliced
1 cup of bean sprouts
½ cup cilantro
Cook the rice according to the package directions. Transfer the rice to a large bowl and let cook ten minutes.
While the rice is cooling make the dressing by combining the vinegar, ponzu sauce, sesame oil, ginger and Sriracha sauce in a small bowl.
Divide the rice between 4 shallow serving bowls. Arrange the shrimp, cucumber, carrots, radishes and bean sprouts on the rice. Drizzle evenly with the dressing and sprinkle with cilantro. Serve and enjoy! For those of you following the 21 Day Fix eating plan I figured this salad is equal to 1 red, 2 greens and 1 orange.