Search thousands of recipes reviewed by home cooks like you.

Asian Shrimp Rice Bowl

Asian Shrimp Rice Bowl

  • Prep

  • Cook

  • Ready In

Sarah W

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 655 kcal
  • 33%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 118.1g
  • 38%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 1634 mg
  • 65%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

luvlax
22
10/21/2009

The Whole family enjoyed this meal. I made a few changes. I would recommend first stir frying the shrimp and set aside. do not marinate the shrimp because mine got mushy. I pretty much used the same recipe but I didnt have chili paste so i substituted 1/8 teaspoon red pepper flakes. I added some shrooms. I stirfried veggies, then added cooked shrimp and the sauce mixture. For the sauce mixture I reduced garlic to 2 teaspoons because I thought it would be too much. I recommend reducing the ginger to 1 teaspoon because it was too gingering and made my mouth tingle. So I basically used the same recipe except reduced the garlic and ginger and substituted red pepper flakes for the chili paste. Very flavorful and will make it again.

HuskerGirl
7
1/25/2011

Loved this! I made a couple changes. First, I only had raw shrimp, so instead of marinating I just sauteed the veggies first and set aside, then sauteed the shrimp with the sauce until almost cooked through and added veggies back in. Also, I just had brown rice so cooked that per usual. Great recipe- will definitely make again!

GINAH1
7
12/28/2010

Good for a quick and easy dinner-nice combination of flavors.