Honey Shrimp Bowl with Brussel Sprouts, Coleslaw Salad with Avocado, & Raspberries

Product: Ecozoi Square 3-in-1 Stainless Steel Bento Lunch Box

Who needs takeout when you can create this quick and easy lunch right in your own kitchen. The honey shrimp and brown rice is a filling lunch entrée while the raspberries make the perfect after-lunch treat! Just don’t forget to pack the chopsticks.


Box #1:

1 cup brown rice

8-10 Brussel sprouts

½ pound cooked shrimp, tails removed

¼ cup red onion, minced

1 tablespoon honey

1 tablespoon lime juice

1 teaspoon paprika

1 green onion, chopped

1 lime wedge

Box #2:

Chopped broccoli stems

Thinly sliced carrots

Chopped Red Cabbage

1 avocado

Black sesame seeds

Dressing of Choice

Box #3:

Fresh Raspberries


Cook brown rice according to package directions and set aside. Boil a pot of hot water then add the Brussel spouts until tender, set aside. In a ziplock bag, add shrimp, red onion, honey, lime juice and paprika. Toss to coat then add to a medium saucepan with a dash of oil. Heat the shrimp until starting to brown. In the first box, add brown rice and top with shrimp, brussel sprouts and green onions. Garnish with a lime wedge. Layer the second box with chopped cabbage salad, avocado and sesame seeds. Drizzle with your favorite dressing. Add the raspberries to the top boxl and enjoy!