Grilled Shrimp Rice Bowl
6 (or however many you want) pieces of shrimp, deveined.
2 cloves of garlic, crushed
1/2 a cup of brown rice
1 large mushroom, sliced thinly
1/2 cup of chicken broth
Leafy green lettuce leaves
Salt ‘n Pepa
Heat up a pan & drop about a tablespoon of coconut oil to melt. Add crushed garlic and shrimp until fully cooked. In a separate pot, boil a cup of water and add the rice. Add the chicken broth, salt and continue adding water till rice is fully cooked and fluffy. Add sliced mushrooms and stir the rice-mushroom concoction till cooked through. Wash a few leafy green lettuce leaves and plate. Add rice on the leaves and lightly season with olive oil and balsamic vinegar. Add shrimp on top and yay! Lunch is served.