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Credit: Caitlin Bensel

Recipe Summary

active:
20 mins
total:
25 mins
Servings:
4
Yield:
4 bowls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk peanut butter with rice vinegar, soy sauce, Sriracha, and 1/4 cup water in a small bowl. Set peanut sauce aside.

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  • Divide brown rice among 4 bowls.

  • Heat canola oil over medium-high heat in a large skillet. Saute garlic until tender. Add shrimp and saute until cooked through and opaque, 2 to 3 minutes. Transfer shrimp to top the rice.

  • In the same pan, saute zucchini noodles in half the pan and carrots in the other half until barely tender, 1 to 2 minutes. Transfer to the rice. Add cucumbers to each bowl. Serve warm with peanut sauce.

Tips

Theme: Veggie Bowl Wednesday

Nutrition Facts

440 calories; fat 15g; cholesterol 159mg; saturated fat 3g; carbohydrates 48g; mono fat 8g; poly fat 4g; insoluble fiber 5g; sugars 6g; protein 30g; vitamin a 190.6IU; vitamin c 14.4mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 7mg; vitamin b6 0.4mg; folate 52mcg; sodium 350mg; potassium 747mg; calcium 97mg; iron 2.2mg.
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