Teriyaki Shrimp Bowl

1. 1 Peeled shrimppack 400 g ≈ $8.50 170 g
2. 2 Teriyaki sauce 25 ml
3. 3 Basmati ricepack 500 g ≈ $3.50 65 g
4. 4 Fresh broccolipack 400 g ≈ $2.00 120 g
5. 5 Carrots≈ $1.50 per kg 70 g
6. 6 Green onionspack 50 g ≈ $1.30 12 g
7. 7 Sesame seeds 5 g
8. 8 Sunflower oil 7 ml
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 140 ml water, season with salt, and cook covered for 12–15 minutes until tender. Let stand off the heat for 3 minutes.

2. Cut the broccoli into florets and steam for 5–6 minutes until tender-crisp.

3. Cut the carrot⁵ into thin matchsticks and chop the green⁶ onion.

4. Heat the oil in a skillet. Pat the shrimp dry and fry for 2 minutes, add the teriyaki sauce, and cook for another 1–2 minutes until the sauce thickens slightly.

5. Spread the rice as the base in a bowl. Arrange the shrimp, broccoli, and carrot⁵ in sections.

6. Spoon the remaining pan sauce over the shrimp, then sprinkle with green⁶ onion and sesame seeds.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.