This balanced shrimp bowl has all the macronutrients and several immune-boosting micronutrients, such as Vitamins A, C, D, E, K, Iron, Folate, Zinc, and Selenium.

Serving Size: 1 cup

Yield: 4 servings

Ingredients:

• 4 cups of cooked brown rice
• 1 lb of large shrimp (16-20 count), peeled and deveined
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon red wine vinegar
• 2 teaspoons brown sugar
• 2 tablespoons garlic, minced, divided
• 1 bell pepper, cut into 1-inch pieces
• 1-inch piece of ginger, sliced into 3 pieces
• ½ head of broccoli, cut into 1-inch pieces (about 1.5 cups cut broccoli)
• ½ yellow onion, diced
• 1 tablespoon scallion, chopped
• 2 tablespoons olive oil, divided
• ¼ teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1/2 cup low sodium chicken broth, divided
• 2 teaspoons cornstarch
• Optional: 1/8 teaspoon red chili flakes

Directions:

1. Make the rice by following the instructions on the bag.
2. Place the shrimps, soy sauce, red wine vinegar, brown sugar, and 1 tablespoon of garlic into a bowl and marinate for 15-20 minutes.
3. Prep the bell pepper, ginger, broccoli, onion, and scallion.
4. In a large pan, heat up 1 tablespoon of olive oil for 1 minute and pour the marinated shrimps, cayenne pepper, black pepper, and cook for 2 minutes or until the shrimp is opaque.
5. Remove shrimp from the frying pan and add to a bowl.
6. In the same pan, heat up 1 tablespoon of olive oil and cook the ginger and onion for 2 minutes.
7. Then, cook 1 tablespoon garlic, bell pepper and broccoli and the marinating sauce until the vegetables are halfway done (about 5 minutes).
8. Place the shrimps back into the pan and add ¼ chicken broth. Dilute the cornstarch with remaining ¼ cup of chicken broth then add to frying pan and let it gently boil. Then it’s ready!
9. Sprinkle scallions or red chili flakes.
10. Serve with brown rice and enjoy!