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Cilantro Lime Shrimp Bowls

Lee Hersh
  • 60 minutes
  • Serves 4

INGREDIENTS

2 cups

Cabbage, purple

2 cups

Carrots

2 tbsp

Cilantro

1 tbsp

Garlic

1 tsp

Garlic powder

6 tbsp

Lime juice

1 tbsp

Maple syrup

1 cup

Brown rice, short grain

1/8 tsp

Salt

1 pinch

Salt

1

Salt and pepper

1 tsp

Coconut oil

1/4 cup

Rice vinegar

1 tsp

Cumin

1/2 cup

Greek yogurt, plain

2 cups

Water

1 tablespoon EVOO

1 pound of pre-cooked shrimped, tails-off