Ingredients
450g fresh shrimp, peeled and deveined
1 bunch asparagus (10–15 stalks)
1 large cucumber, sliced
1 cup uncooked jasmine rice
3 tablespoons tamari (low-sodium)
2 tablespoons sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
Juice of 1 lime
1 tablespoon sesame seeds
Instructions
Bring a pot of water to boil for rice
In a bowl, whisk tamari, sesame oil, garlic, and ginger for the marinade
Add shrimp to the marinade and toss until coated (5 minutes)
In a pan, sauté shrimp over medium-high heat until opaque (3-4 minutes)
Meanwhile, steam asparagus for 5 minutes until tender with slight crunch
Add cooked rice and stir in 1 tablespoon sesame oil for extra flavor
Assemble bowls with rice, shrimp, asparagus, and cucumber slices
Garnish with lime juice, sesame seeds, and extra marinade if desired
Notes
Use frozen shrimp if fresh is unavailable
Steam rice ahead for meal prep
Add red pepper flakes for heat
Cucumber can be sliced thinly for a juicier texture
Store leftovers in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 10
- Category: Low Calorie Meals
- Method: Sautéing
- Cuisine: Asian-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 130
- Sugar: 2g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 0.6g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 180mg