Asian Shrimp Rice Bowl Recipe

Name: Asian Shrimp Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup soy sauce; 1/4 cup hoisin sauce; 2 tablespoons honey; 1 tablespoon chile paste; 2 tablespoons orange marmalade; 1/2 pound cooked shrimp; 2 cups uncooked jasmine rice; 3 cups water; 2 tablespoons olive oil; 1 orange bell pepper, cut into 1/2-inch dice; 1 red bell pepper, cut into 1/2-inch dice; 2 cups sugar snap peas; 1 sweet onion, cut into 1/2-inch dice; 4 cloves garlic, minced; 2 teaspoons minced fresh ginger root; 1/4 teaspoon sesame oil; 1 1/2 teaspoons sesame seeds

Servings: persons

1/3 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon chile paste
2 tablespoons orange marmalade
1/2 pound cooked shrimp
2 cups uncooked jasmine rice
3 cups water
2 tablespoons olive oil
1 orange bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
2 cups sugar snap peas
1 sweet onion, cut into 1/2-inch dice
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
1/4 teaspoon sesame oil
1 1/2 teaspoons sesame seeds

1
Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
2
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
3
Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
4
Serve over hot jasmine rice, sprinkled with sesame seeds.

925

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/3 cup soy sauce, 1/4 cup hoisin sauce, 2 tablespoons honey, 1 tablespoon chile paste, and more.

Yes, Asian Shrimp Rice Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Shrimp Rice Bowl

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