Ingredients
Make sure you have...
Utensils
Stovetop, Pot (small), Peeler, Colander, Frying pan
recipe
Step 1
In a pot of salted boiling water, cook the rice according to package instructions.
Step 2
Meanwhile, peel & dice the cucumber.
Step 3
Wash & slice the tomatoes in half.
Step 4
In a bowl, combine : the cucumber & tomatoes. Season with salt, pepper & a drizzle of olive oil.
Step 5
Once cooked through, drain the rice. Keep warm.
Step 6
Heat a drizzle of olive oil in a pan, over medium heat. Add the shrimp & sauté for 1 min.
Step 7
Pour in the teriyaki sauce & continue cooking for another 2-3 min, stirring, until the sauce has thickened slightly. Sprinkle over with sesame seeds, if you have some.
Step 8
Serve the fluffy rice with the tomato / cucumber salad & teriyaki shrimp. Re-season to taste & enjoy !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 557 cal. |
| Fat | 16 g |
| Carbohydrates | 75 g |
| Protein | 27 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Shrimp Teriyaki Bowl" contains 557 Energy, 16 g of Fat, 75 g of Carbohydrates, 27 g of Protein, 4 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
B Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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