Rice, Shrimp and Peas Bowl

Rice, Shrimp and Peas Bowl

November 21, 2016
Rice, Shrimp and Peas Bowl for diverticulitisRice, Shrimp and Peas Bowl for diverticulitis
Serves 4

A great and convenient way to get your protein, fiber and flavor all in one bowl.


  • 1 Cup
    long-grain brown rice
  • 1/4 Cup
    soy sauce, low sodium preferred
  • 2 Tablespoons
    rice vinegar
  • 1/4 Cup
    lemon juice
  • 2 Tablespoons
  • 1 Tablespoon
    olive oil
  • 1 Pound
    medium shrimp, cleaned, peeled and deveined
  • 8 Ounces
    snow peas, cut in halves
  • ginger piece, 1 inch long, shredded
  • avocado, sliced


  1. In a large saucepan, bring 2 cups of water to a boil. Add the rice and cover and reduce heat to simmer. Cook until rice is tender and water has evaporated, about 35-45 minutes.

  2. While rice is cooking, in a small bowl, combine soy sauce, lemon juice, vinegar, and honey until well combined and set aside.

  3. In a large non-stick pan, heat olive oil over medium-high heat. Cook shrimp with peas and ginger until shrimp turn pink, about 3-4 minutes.

  4. To serve, place rice on plate and top with shrimp mixture and chopped avocado. Serve the sauce on the side.


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