Sheet pan shrimp and edamame rice

Name: Sheet pan shrimp and edamame rice
Cook time: 25 min
Total time: 25 min
Cuisine: Asian
Ingredients: 3 tbsp Soy Sauce; 1 tbsp Cane Sugar; 3 tbsp Sesame Oil (divided); 2 Carrot (large, peeled, diced); 1 tbsp Ginger (fresh, chopped); 12 ozs Shrimp (peeled, deveined); 2 cups Frozen Edamame (thawed); 4 cups Kale Leaves (chopped); 4 1/2 cups Basmati Rice, Cooked; 1 Lime (quartered, optional)

6 steps

Cook:25min

Leftovers Refrigerate in an airtight container for up to three days. Serving Size One serving equals approximately 1 3/4 cups. Cooked Rice Quantity 1 1/2 cups of uncooked rice should equal to approximately 4 1/2 cups of cooked rice. No Shrimp Use cubed chicken or tofu instead. More Flavor Top with chopped fresh cilantro. Swap the kale for spinach.

Updated at: Thu, 17 Aug 2023 01:11:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories520.6 kcal (26%)

Total Fat15.9 g (23%)

Carbs64.1 g (25%)

Sugars6.7 g (7%)

Protein29.4 g (59%)

Sodium991.5 mg (50%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspsoy sauce

1 TbspGinger

12 ozsShrimp

2 cupsFrozen Edamame

thawed

4 cupsKale Leaves

chopped

4 ½ cupsBasmati Rice

Cooked

1Lime

quartered, optional

Instructions

Step 1

With the rack in the middle position, preheat the oven to 425°F (220°C).

Step 2

In a small bowl, combine the soy sauce, sugar and 1/3 of the oil. Set aside.

Step 3

On a baking sheet lined with parchment paper, combine the carrot with the ginger and 1/3 of the oil. Bake for five minutes or until starting to brown.

Step 4

Remove from the oven. Add the shrimp, edamame, kale, and the remaining oil. Mix well. Bake for another five to seven minutes.

Step 5

Remove from the oven. Add the cooked rice and soy sauce mixture. Mix well. Bake for another five to seven minutes. Remove from the oven.

Step 6

Divide the rice mixture evenly between plates and serve with a lime slice. Enjoy!