my-diet-bowls

Cooked Shrimp Poke Bowl with Coconut Rice and Papaya Mint Salsa

Name: Cooked Shrimp Poke Bowl with Coconut Rice and Papaya Mint Salsa
Yield: 1 serving
Cuisine: my-diet-bowls
Ingredients: 148 g shrimp, peeled and deveined (raw); 148 g jasmine rice, cooked; 69 g coconut milk, light; 104 g papaya, diced; 78 g cabbage, shredded; 13 g lime juice; 9 g rice vinegar; 5 g fresh mint, chopped; 9 g unsweetened shredded coconut, toasted; 4 g olive oil

This dish pairs shrimp, peeled and deveined with jasmine rice, cooked, coconut milk, light and papaya, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

64 g Carbohydrates

24 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

148g shrimp, peeled and deveined (raw) 147 kcal
148g jasmine rice, cooked 192 kcal
69g coconut milk, light 136 kcal
104g papaya, diced 52 kcal
78g cabbage, shredded 20 kcal
13g lime juice 4 kcal
9g rice vinegar 2 kcal
5g fresh mint, chopped 2 kcal
9g unsweetened shredded coconut, toasted 59 kcal
4g olive oil 35 kcal

Cooking instructions

jasmine ricecoconut milk
Cook jasmine rice. Stir in coconut milk and a pinch of salt; keep warm.
shrimp
Saute shrimp in a nonstick skillet until pink and cooked through, 2-3 minutes total; season lightly with salt.
papayalime juicefresh mint
Mix salsa: combine papaya, mint, and lime juice; season with a pinch of salt.
cabbagerice vinegar
Toss shredded cabbage with rice vinegar and a pinch of salt for quick crunch.
shrimppapayacabbage
Assemble bowl: coconut rice, cabbage, shrimp, and papaya salsa. Sprinkle with toasted coconut.