1 - Bring rice, 2 1/2 cups water and salt to a boil in a large saucepan. Reduce heat and simmer until water is absorbed, 30 min. If you want a quicker meal, serve over quinoa instead
2.Whisk honey with soy sauce and rice vinegar in a small bowl. Set aside. Discard pit from avocado, then scoop flesh from peel and slice into wedges. Rinse frozen shrimp with cold running water to remove any ice crystals.
3.Melt butter in a large frying pan over medium-high. Add shrimp and ginger and stir-fry just until shrimp are pink and cooked through, 3 to 4 min. Remove from heat and drizzle with 1 tbsp honey dressing. When rice is cooked, remove from heat and stir in remaining dressing. Scoop rice into 3 bowls and top with avocado, shrimp, feta and cilantro.
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 189 (38%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 32.4mg||10 %|
|Sodium 985.7mg||34 %|
|Potassium 598.2mg||16 %|
|Total Carbohydrate 68.3g||20 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 60.8g|
|Protein 12g||17 %|
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Calories per serving: 501
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