INGREDIENTS:
- 300g cooked shrimp
- 15ml low sodium soy sauce
- 5ml sesame oil
- Chili flakes (according to taste)
- 1 clove of garlic (minced)
- 250g cooked rice
- 140g mango chunks
- 1/2 long English cucumber (sliced)
- 1 carrot (shredded)
- 1 green onion
- 1/2 avocado
- Sriracha sauce (optional)
DIRECTIONS:
- Combine shrimp, low sodium soy sauce, sesame oil, chili flakes, and minced garlic in a bowl and set in fridge for at least 1 hour to marinade.
- Build your bowl with a bed of rice, then add carrots, cucumber, mango, avocado, and marinaded shrimp.
- Pour any remaining marinade over vegetables and rice and add sliced green onion to garnish.
- Top with a squeeze of sriracha sauce or other sauce of choice.
MACROS (per serving): Recipe makes two bowls
- Calories 477
- Protein 39.6g
- Carbs 56
- Fat 10.9g
TEST