Shrimp bowl

Shrimp bowl

Total: 30 min. | Active: 30 min.
Nutritional value / person: 582 kcal
, Fat: 19 g
, Carbohydrate: 66 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g sour single cream
2 tbsp tahini (sesame paste)
1 organic lime, use grated zest and 1 tbsp of juice
¼ tsp salt
a little pepper

Basmati rice

300 g basmati rice
1 tbsp olive oil
¾ tsp salt
6 dl water


1 tbsp olive oil
400 g peeled raw prawn tails (organic)
1 garlic clove, finely chopped
2 tbsp soy sauce
2 tbsp sweet chilli sauce


1 cucumber, sliced
120 g edamame (e.g. Karma)
½ bunch coriander, leaves torn off
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How it's done

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Mix the sour single cream with all the other ingredients up to and including the pepper.

Basmati rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan, add the rice and salt, sauté briefly. Pour in the water, bring to the boil. Cover and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.


Heat the oil in a non-stick frying pan, sauté the shrimp for approx. 2 mins. on each side. Remove. Add the garlic, sauté briefly. Add soy sauce and sweet chilli sauce, bring to the boil and reduce to a syrupy consistency. Return the shrimp to the pan, mix.


Place rice in the bowls. Top with shrimp, cucumber and edamame, drizzle with sauce, garnish with coriander.

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