Sweet and Sour Shrimp Rice Bowls
Super easy shrimp and rice bowl that starts with a bagged salad kit from the produce section of your local grocery store. Use leftover cooked white rice or make a pot of instant in the morning that can be chilled till dinner time.
Ingredients
- 1 (10.6-ounce) bag Chopped Salad Kit with Sesame Dressing
- 2 tablespoons 50/50 Ketchup (Low Sodium/Low Sugar)
- 1 teaspoon Chili-Garlic Sauce
- 4 teaspoons Canola Oil
- 1½ cups White Rice cooked and chilled
- 1 teaspoon Toasted Sesame Oil
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 8 ounces Large Shrimp peeled and deveined
Instructions
Dressing Mix:
- Whisk the dressing from salad kit with the ketchup and chili-garlic sauce in a small bowl. Set aside.
Cook the Veggies, Rice, and Shrimp
- Heat 2 teaspoons of the canola oil in a large skillet over medium-high heat. Add the vegetables from the salad kit. Cook and stir for about 30 seconds. Add the rice. Cook and stir 2-3 minutes. Add sesame oil. Cook and stir about 30 seconds. Divide mixture between 2 bowls.
- Wipe out the skillet. Add remaining 2 teaspoons of canola oil and heat over medium-high heat. Add the shrimp in a single later; salt and pepper. Cook about 1 minute per side or until lightly browned. Add the dressing mixture and stir for about 1 minute.
Plate and Serve:
- Divide the cooked shrimp and sauce mixture evenly between the two rice bowls. Top with salad kit toppings if desired.
Nutrition Facts
Sweet and Sour Shrimp Rice Bowls
Amount per Serving
Calories
337
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Cholesterol
91
mg
30
%
Sodium
491
mg
21
%
Carbohydrates
31
g
12
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 1.5 servings, Grains = 1 serving, Vegetables = 1 serving
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