For the Brown Rice
For the Slaw
- 2 cups shredded carrots
- 2 cups shredded purple cabbage
- 1/4 cup rice vinegar
- 2 tablespoons lime juice
- 1/8 teaspoon salt (or more to taste)
- 1 tablespoon maple syrup
For the Greek Yogurt Dressing
- 1/2 cup plain Greek yogurt
- 1 tablespoon EVOO
- 1 teaspoon garlic powder
- 2 tablespoons lime juice
- pinch of salt
For the Cilantro Lime Shrimp
- 1 pound of pre-cooked shrimped, tails-off
- 1 teaspoon coconut oil
- 1 tablespoon minced garlic
- 2 tablespoons lime juice
- salt and pepper, to taste
- 2 tablespoons chopped cilantro
- 1 teaspoon cumin
For the Brown Rice
- Place 1 cup of short grain brown rice and 2 cups of water into a medium size pot. Turn to high and bring to a rolling boil. Cover and turn to low. Let simmer for around 30-35 minutes or until all of the liquid has absorbed.
For the Slaw
- Place 2 cups of shredded carrots and 2 cups of shredded purple cabbage in a large bowl.
- Prep dressing by mixing together rice vinegar, lime juice, salt, and maple syrup together. Then, pour over veggies.
- Toss.
Greek Yogurt Dressing
- Whisk together Greek yogurt, olive oil, garlic powder, and lime juice.
Cilantro Lime Shrimp
- Place coconut oil and garlic in a large sauce pan. Heat to medium/high heat. Add in shrimp and sautee for 2-3 minutes, just enough to heat them up.
- Squeeze on lime juice, season with salt and pepper, cumin, and fresh cilantro.
- ****Note: There will be a sauce of sorts that is created from the shrimp. We recommend pouring it over the rice!
For Serving
- Serve with a handful of arugula.
Serving Size: 1/4
Calories: 344
Sugar: 12
Fat: 8
Carbohydrates: 38
Fiber: 5
Protein: 31
