Shrimp bowl 6/21/22

Shrimp over cauliflower rice with edamame, cabbage, cucumbers, jalapeño, and avocado with soy vinaigrette

Temperatures today soared to 100+F so we needed a dinner which would not heat up the kitchen. The components of this shrimp bowl are mostly raw. The cauliflower rice can be heated up in the microwave and the shrimp are a fast stove top cook.

The soy vinaigrette is especially delicious. Mix together 1/4 cup low sodium soy sauce, 3T white vinegar, 2T vegetable oil, 2T chopped green onions, 2T minced ginger, and 1/4t toasted sesame oil. You may want to consider putting in a dash of some sort of sweetener. We like plenty of the dressing so we make a double portion.

I set up bowls of the ingredients and let each person assemble their own bowl. This dish is such a hit around here that we usually make it either with salmon or shrimp once a week. You could probably make your bowl with chicken, pork, or beef as well. I am thinking of trying it with tofu too!

This entry was posted in Asian, Easy, Hot weather meals, Low carb meals, pescatarian, Recipes, Shellfish, Vegetables and tagged . Bookmark the permalink.

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