top of page




For the Brown Rice

  • 1 cup short grain brown rice

  • 2 cups water

For the Slaw

  • 2 cups shredded carrots

  • 2 cups shredded purple cabbage

  • 1/4 cup rice vinegar

  • 2 tablespoons lime juice

  • 1/8 teaspoon salt (or more to taste)

  • 1 tablespoon maple syrup

For the Greek Yogurt Dressing

  • 1/2 cup plain Greek yogurt

  • 1 tablespoon EVOO

  • 1 teaspoon garlic powder

  • 2 tablespoons lime juice

  • pinch of salt

  • For the Cilantro Lime Shrimp

  • 1 pound of pre-cooked shrimped, tails-off

  • 1 teaspoon coconut oil

  • 1 tablespoon minced garlic

  • 2 tablespoons lime juice

  • salt and pepper, to taste

  • 2 tablespoons chopped cilantro

  • 1 teaspoon cumin


For the Brown Rice

  1. Place 1 cup of short grain brown rice and 2 cups of water into a medium size pot. Turn to high and bring to a rolling boil. Cover and turn to low. Let simmer for around 30-35 minutes or until all of the liquid has absorbed.

For the Slaw

  1. Place 2 cups of shredded carrots and 2 cups of shredded purple cabbage in a large bowl.

  2. Prep dressing by mixing together rice vinegar, lime juice, salt, and maple syrup together. Then, pour over veggies.

  3. Toss.

Greek Yogurt Dressing

  1. Whisk together Greek yogurt, olive oil, garlic powder, and lime juice.

  2. Cilantro Lime Shrimp

  3. Place coconut oil and garlic in a large sauce pan. Heat to medium/high heat. Add in shrimp and sautee for 2-3 minutes, just enough to heat them up.

  4. Squeeze on lime juice, season with salt and pepper, cumin, and fresh cilantro.

  5. ****Note: There will be a sauce of sorts that is created from the shrimp. We recommend pouring it over the rice!

For Serving

Serve with a handful of arugula.

0 views0 comments

Recent Posts

See All


bottom of page