Cashew Shrimp Bowls
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 6 Tbsp sesame oil, divided
- 1 (20-oz) pkg frozen cauliflower rice
- ¼ cup low-sodium soy sauce, divided
- 1¼ lb peeled and deveined, large raw shrimp
- 3 bell peppers, sliced (any color)
- 2 green onions, sliced
- 1½ cups frozen shelled edamame
- ⅓ cup roasted, salted cashews
- 1½ Tbsp rice wine vinegar
- 4 cloves garlic, minced
Instructions
- Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. Cook cauliflower in hot oil 4 minutes, stirring often, until cauliflower is crisp-tender. Stir in 1 Tbsp soy sauce. Remove from skillet; keep warm.
- Wipe skillet clean, and return to heat. Add 2 Tbsp oil to skillet. Cook shrimp in hot oil 2 to 3 minutes or until shrimp turn pink. Remove from skillet.
- Heat 2 Tbsp oil in skillet. Cook bell peppers, onions, and edamame in hot oil over medium-high heat 7 to 8 minutes or until lightly browned.
- Add nuts, 3 Tbsp soy sauce, vinegar, and garlic to skillet. Cook 2 to 3 minutes, adding water, 1 Tbsp at a time, if needed to prevent sticking. Return shrimp to skillet, stirring to combine.
- Divide cauliflower among 4 bowls. Top with shrimp mixture.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
452
|
452
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 36 | 36 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 1200 | 1200 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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