Shrimp Bento Bowl
So versatile, use what you have on hand!
So kid-friendly, offer options you know they'll eat!
So fast and easy to make, great for busy weeknights!
So nutrient dense, just look at the variety of plants on that plate!
And did I mention how freakin tasty it is?!
(These are all approximate amounts. This recipe is super forgiving!)
Japanese Dipping Sauce (original recipe here):
¼ cup soy sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon minced or grated fresh ginger
1 cup baby carrots, sliced thin
1 mango, cubed
1 avocado, cubed
1 cucumber, cubed
1 small bag frozen edamame
2 cups cooked jasmine rice
1 pound shrimp, peeled and deveined
2 Tbsp avocado oil
1 tsp sesame oil (optional, but adds some great flavor)
2-3 Tbsp low sodium soy sauce
Toasted sesame seeds for garnish (we used black sesame)
To make sauce: Whisk all ingredients for dipping sauce in a bowl and set aside. (Add some minced garlic or hot sauce to step it up a bit.)
To make bowl: Prep all produce and set aside. Cook rice according to directions. Steam edamame, then toss with a pinch of salt and set aside. (We had the microwave-in-a-bag edamame and I popped it in while I was doing the shrimp.)
To make shrimp: Meanwhile, pat shrimp dry and heat avocado and sesame oil in pan on medium high heat. Place shrimp in pan and sauté. After about 1 minute, add soy sauce. You may need to do in batches to prevent overcrowding. Resist the temptation to move the shrimp around, this will help create that crunchy caramelization. Flip after 2-3 minutes and cook on other side.
Place some of each ingredient in bowl, top with shrimp, garnish with sesame seeds, and serve with dipping sauce.