Recipe by 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."
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uncooked jasmine rice
orange bell pepper, cut into 1/2-inch dice
red bell pepper, cut into 1/2-inch dice
sugar snap peas
sweet onion, cut into 1/2-inch dice
minced fresh ginger root
1 1/2 teaspoons
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.
I made this exactly except that I used a package of stoplight peppers because my store didn't have orange peppers sold seperately. I also doubled the recipe and the shrimp. I loved the flavor. My only complaints are I think I would have liked more of a variety of vegetables, mushrooms and brocolli might have been nice. I also think I would have liked the peppers julienned instead of diced. I don't know if it is because I doubled the recipe I ended up with a lot of sauce. I would have liked the sauce a little thicker. All and all, not to bad.
Good for a quick and easy dinner-nice combination of flavors.
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!
Great recipe. Loved the flavor combination. Will add more shrimp next time though. Thanks for sharing.
Wonderful! We cut back on the ginger and I have no idea what chili paste is so we just used about a teaspoon of red pepper flake for some heat. Even my 4 year olds gobbled it up!
We loved this. The flavors are bold, spicy and sweet. My husband said this was the best asian dinner I have ever made...and believe me, I have made many asian recipes off of this site. Finally, the flavors we were looking for.
Excellent! Easy to double or adjust to individual preferences. I couldn't get it out of the wok and to the table quick enough.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Shrimp Rice Bowl
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 85
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