SERVINGS: 1 PREP TIME: 10 MINUTES COOKING TIME: 10 MINUTES
INGREDIENTS
6 oz [170.4 g] Shrimp (Peeled & Deveined)
0.25 cup [31.25 g] Brown Rice
0.5 cup, florets [35.5 g] Broccoli (Steamed)
0.25 cup, chopped [28.5 g] Red Bell Pepper
2 tsp [9.6 g] Olive Oil (Divided)
0.25 tsp [0.7 g] Garlic Powder
1 dash [0.63 ml] Kosher Salt
1 dash [0.15 g] Black Pepper
2 tsp [10 g] Coconut Aminos
1 tsp [4.7 g] Lemon Juice
DIRECTIONS
1. Rinse brown rice and cook according to package
directions. Once brown rice is cooked, add half the
olive oil and a sprinkle of salt & pepper. Fluff with a
fork.
2. While brown rice cooks, steam broccoli florets in a
separate pot for 4–5 minutes, until tender-crisp.
3. Heat the remaining olive oil in a skillet over mediumhigh heat. Season shrimp with garlic powder, salt, and
pepper. Add shrimp to skillet and cook 2–3 minutes
per side, until pink and opaque. During the last
minute of cooking, add the coconut aminos and toss to
coat the shrimp.
4. Add cooked brown rice to a bowl and top with
broccoli, red bell pepper, and shrimp. Drizzle with
lemon juice.
5. Taste and season with additional salt and black pepper
as desired.
NUTRITION INFO
Calories : 431.1 Fat : 13.25 g Carbs : 45.72 g Protein : 29.25 g Fiber : 3.76 g Sugar : 5.82 g
Grilled Shrimp & Brown Rice Bowl
with Veggies
