Shrimp Buddha Bowl

February 23, 2017

Shrimp, rice, edamame. What’s not to love? I was up late a few nights ago (as always) on Pinterest, and came across Buddha Bowls. They are simple, fresh, and delicious. They’re so versatile and you can get as creative as you like, which I love to do! I mean, doesn’t the name just inspire you? I can eat these bowls every day, if I had to. It starts with a base of greens or veggies, then protein, complex carbs, something sweet, something crunchy, and garnishes. I decided to keep it real simple for my weekly meal prep, made my buddha bowl with Hoisin shrimp, rice, edamame, and used frozen stir-fry veggies to cut my prepping time. Trust me, you’ll love this recipe. It’s the perfect balance of salty-sweet, healthy, asian cuisine! 


1 1/3 cup cooked brown rice
1 lb. shrimp
½ cup hoisin sauce
1 ½ tbs low sodium soy sauce
2 tbs rice wine vinegar
1 tbs olive oil
1 1/3 cup stir fry vegetables
2 cups edamame
Salt + black pepper
Optional-Toasted sesame seeds, thinly sliced green onion, cilantro

For the Hoisin Shrimp:
Combine hoisin sauce, rice vinegar, and soy sauce in a mixing bowl. Whisk and set aside.
Season shrimp on both sides with salt and pepper.
Heat oil in a large sauté pan over medium-high heat, add shrimp in a single layer.
Cook 2-3 minutes per side, or until cooked through and pink.
Add half the hoisin sauce mixture to shrimp and sauté together 3 minutes.
For the bowl:
Add cooked brown rice to a wide bowl.
Add hoisin shrimp, top with sesame seeds and green onions.
Add stir fry veggies on one side, and edamame on other side.
Garnish with cilantro leaves and use remaining sauce mixture for drizzling.

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