Asian Shrimp Rice Bowl recipe

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Ingredients

⅓ cup soy sauce
¼ cup hoisin sauce
2 tablespoons honey
1 tablespoon chile paste
2 tablespoons orange marmalade
½ 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
¼ teaspoon sesame oil
1 ½ teaspoons sesame seeds

Nutrition Info

654.7 calories
carbohydrate: 118.1 g
cholesterol: 111.1 mg
fat: 9.5 g
fiber: 5.5 g
protein: 23.7 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1633.5 mg
sugar: 23.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Easy to prepare ahead of time and so much great flavor! Serve this on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation.

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