Shrimp Salad Rice Bowl
Cook time – 10 min
- Total time
- 25 minutes
- Preparation time
- 15 minutes
- Calories
- 617
- Portions
- 4
Directions
- Prepare rice as label directs. Remove rice from heat; stir in lime juice, pineapple, cilantro, oil, salt and pepper. Makes about 3 cups.
- Prepare Chopped Kit as package directs in a large bowl. Makes about 3 cups.
- Serve rice in bowls topped with avocado, shrimp and salad; top with cashews and season with pepper to taste, if desired. Garnish bowls with cilantro, if desired.
Ingredients
- 1/2 (14-ounce) box instant brown rice
- 1/2 DOLE® Lime, juiced (about 1 tablespoon)
- 1 cup finely chopped DOLE® Pineapple
- 2 tablespoons chopped cilantro sprigs plus additional for garnish
- 1 tablespoon olive oil
- 1/4 teaspoons salt
- 1/4 teaspoons black pepper
- 1 bag (13.6 ounce) DOLE® Chopped Sunflower Crunch Kit™
- 1 DOLE® Avocado, peeled, pitted and sliced
- 1 pound 26-30 count tail-off peeled and deveined cooked shrimp, thawed if necessary, chopped
- Salted cashews for serving (optional)
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | 1 bowl |
| Calories | 617 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (27 g) | 34% |
| Saturated Fat (4 g) | 18% |
| Polyunsaturated (1 g) | |
| Monounsaturated (8 g) | |
| Cholesterol (234 mg) | 78% |
| Sodium (629 mg) | 27% |
| Total Carbohydrate (62 g) | 22% |
| Dietary Fiber (8 g) | 29% |
| Total Sugars (14 g) | |
| Included Added Sugars (7 g) | |
| Protein (37 g) | 73% |
| Calcium | 10% |
| Iron | 25% |
| Magnesium | 20% |
| Manganese | 20% |
| Phosphorus | 2% |
| Potassium (882 mg) | 20% |
| Thiamin | 15% |
| Vitamin A | 10% |
| Vitamin B6 | 10% |
| Vitamin C | 30% |
| Vitamin E | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.