Sesame Shrimp With Asian Greens Rice Bowl
Ingredients
The marinade
-
½
cup
ponzu sauce
-
1
tablespoon
grated ginger
-
2
tablespoons
sesame oil
-
3
cloves
garlic, minced or pressed
-
¼
teaspoon
red chile flakes
The main ingredients
-
1
pound
large shrimp, shelled and deveined with tails removed
-
1
tablespoon
vegetable oil
-
5
cups
rainbow swiss chard, chopped with hearty stems removed
-
6
pieces
green onions, chopped
-
2
cups
fresh spinach leaves
-
1
cup
shelled edamame
-
4
cups
cooked brown rice
-
1
tablespoon
sesame seeds
Instructions
- Whisk together the ponzu sauce, ginger, sesame oil, garlic, and red chile flakes in a bowl.
- Add the shrimp to the marinade and toss to coat. Let it marinate in the refrigerator for 30 minutes to 1 hour.
- Heat oil in a large pan or wok over high heat. Cook half of the shrimp for 2-3 minutes until browned on one side, then stir and cook for another minute.
- Transfer the cooked shrimp to a bowl and repeat with the remaining shrimp.
- Pour the remaining marinade into the pan, bring to a boil, and scrape up bits from the bottom.
- Add green onions and cook for 1 minute, then add swiss chard, spinach, and edamame, cooking for 1-2 minutes until slightly wilted.
- Return the shrimp to the pan and stir to combine.
- Divide the cooked brown rice into bowls and top with the shrimp and greens. Serve immediately.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
30g
Sodium
800mg
Cholesterol
150mg
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