California Avocado Miso Shrimp Rice Bowl

HomeRecipesDietDairy FreeCalifornia Avocado Miso Shrimp Rice Bowl

Total Time: 2 h 20 min

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Cook Time: 20 min

Prep Time: 2 h

Nutrition Facts

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Nutrition information
per serving

Calories 700

Total Fat 30g

Saturated Fat 4g

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 14g

Cholesterol 145mg

Sodium 2070mg

Total Carbs 80g

Dietary Fiber 12g

Total Sugars 3g

Protein 27g

Potassium 1030mg

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Thick slices of ethically sourced California Avocado and gingery miso-marinated shrimp star in this vibrant coconut rice bowl. Shredded purple cabbage and fresh cilantro (optional) make it a dynamic dish, but any number of colorful vegetables could be added as mix-and-match toppings to make this an easy nutrient-packed weeknight meal. Consider crunchy radishes, grated carrots, or sliced cucumbers. In the mood for some heat? Make it spicy with a drizzle of sriracha sauce or the addition of kimchi. This will be your family’s new go-to crowd pleaser where everyone can have fun building their own bowl to their liking.

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Serves: 4

Ingredients
Instructions

Shrimp: 1/3 cup unsweetened, full-fat canned coconut milk 2 Tbsp. red miso paste 2 Tbsp. fresh lime juice 1 Tbsp. finely grated fresh ginger 2 large cloves garlic, finely grated 1 lb. large shrimp, shelled and deveined Bowls: 1 1/3 cups coconut rice, coconut ginger rice, or saffron rice cooked according to package directions 1 Tbsp. avocado or coconut oil 2 ripe, Fresh California Avocados seeded, peeled, and sliced 1 1/3 cups cups finely shredded purple cabbage 1/2 cup picked fresh cilantro leaves (optional) 2 tsp. toasted white or black sesame seeds

Shrimp:

In a mixing bowl, whisk the coconut milk, miso paste, lime juice, ginger, and garlic. Add the shrimp and toss to coat. Chill for 1 to 2 hours to marinate.
To cook the shrimp, remove it from the marinade, reserving the remaining marinade.
In a large skillet, heat the oil over medium heat.
Add the shrimp and sear until pink throughout, turning once, about 2 to 3 minutes. (If they begin to brown too quickly, add a splash of water or reduce the heat, as needed.)
Remove the pan from the heat and transfer the cooked shrimp to a plate.
Return the skillet to medium heat, and add a splash of water, scraping up the bits from the bottom of the pan.
Add the reserved marinade and bring to a boil. Cook until it thickens slightly, and immediately remove the skillet from the heat.

Bowls:

Spoon the warm rice into 4 shallow bowls, dividing it evenly.
Arrange ½ of a sliced avocado, the shrimp, cabbage, cilantro (optional) and any other vegetables you choose on top.
Drizzle some of the warm reserved marinade over the top of each bowl. Sprinkle with the sesame seeds and serve.

Variations: Any number of colorful vegetables could be added as mix-and-match toppings such as crunchy radishes, grated carrots, or sliced cucumbers.

Serving Suggestion: In the mood for some heat? Make it spicy with a drizzle of sriracha sauce or the addition of kimchi.

Beverage Pairing: Cool ice tea

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.