Shrimp Sayadiyeh Basmati Bowl
480kcalCalories
54gProtein
54gCarbs
5gFat
6gFiber
Ingredients
- 200 g shrimp, grilled
- 160 g cooked basmati rice
- 100 g mixed vegetables
- 5 g herbs, spices and lemon
| Ingredient | g | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| shrimp, grilled | 200 | 240 | 48 | 2 | 4 |
| cooked basmati rice | 160 | 205 | 4 | 45 | 1 |
| mixed vegetables | 100 | 30 | 2 | 6 | 0 |
| herbs, spices and lemon | 5 | 5 | 0 | 1 | 0 |
Method
- Peel and devein the 200 g shrimp. Season with cumin, a pinch of turmeric, garlic and lemon.
- Rinse about 55 g basmati rice, simmer covered in 1½ times its volume of water for 12 minutes, then rest for 5 minutes — about 160 g cooked.
- Grill or pan-sear over high heat for about 2 minutes per side until pink and opaque.
- Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
- Build the plate: the cooked basmati rice first, the Shrimp Sayadiyeh on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.
Values are estimates from standard reference ingredients.
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