Prep time: 10 minutes
Cook time: 10 minutes
Makes: 4 servings
Ingredients16 medium cleaned, shelled, tail-on shrimp (about 3/4 pound), thawed if frozen2 teaspoons sesame oil1 1/2 teaspoons honeySmall pinch cayenne pepper2 eggs, lightly beaten1 tablespoon light soy sauce1 tablespoon rice wine vinegar1 cup shelled edamame, steamed2 teaspoons toasted sesame seeds1 1/4 cups short-grain brown rice, cooked according to package directions1 ripe avocado, sliced
Directions1. Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1 teaspoon each of the sesame oil and the honey. Add the cayenne.2. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.3. Heat a small nonstick skillet over medium heat and add the remaining teaspoon of sesame oil. Pour in the eggs. Cook undisturbed until set, about 2 minutes. Flip and cook until just set on the second side, 1 more minute. Transfer to a board and cut into strips.4. In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 teaspoon honey.5. Fold the edamame and sesame seeds into the rice. Serve the rice in bowls topped with the egg strips, shrimp, and avocado. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.
Nutrition facts per serving: 483 calories, 30g protein, 56g carbohydrate, 16g fat (2.8g saturated), 6g fiber
Note: I make mine with less rice so the carbs are not as high!