A light and flavorful rice bowl featuring garlic shrimp, fresh vegetables, and simple seasonings—all under 400 calories.

Scale

200 g raw shrimp (peeled and deveined)

1 cup cooked white rice (150 g)

1 teaspoon olive oil (5 ml)

3 garlic cloves (minced)

1 teaspoon grated ginger (5 g)

1 tablespoon low-sodium soy sauce (15 ml)

1 teaspoon lemon juice (5 ml)

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/4 teaspoon salt

1 cup broccoli florets (100 g)

1/2 cup shredded carrots (50 g)

2 tablespoons chopped green onions (15 g)

1 teaspoon sesame seeds (optional, 5 g)

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Prepare shrimp by rinsing and patting dry.

Heat olive oil in a pan and sauté garlic and ginger for 30 seconds.

Add shrimp and cook for 2–3 minutes per side until pink.

Stir in soy sauce, lemon juice, paprika, salt, and pepper.

Cook broccoli separately until tender.

Assemble bowls with rice, shrimp, and vegetables.

Garnish with green onions and sesame seeds.

Do not overcook shrimp to maintain tenderness.

Use cauliflower rice for a lower-calorie version.

Adjust seasoning to taste for a stronger garlic flavor.