Asian Shrimp Rice Bowl Recipe - Allrecipes.com
Asian Shrimp Rice Bowl Recipe
  • READY IN ABOUT hrs

Asian Shrimp Rice Bowl

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    1 hr 40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

 
Most Helpful Critical Review
Jun 24, 2010

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.

 
Jan 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!

 
Dec 28, 2010

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

 
Mar 30, 2010

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!

 
Jan 07, 2010

Great recipe. Loved the flavor combination. Will add more shrimp next time though. Thanks for sharing.

 
May 25, 2010

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.

 
Oct 20, 2009

Excellent! Easy to double or adjust to individual preferences. I couldn't get it out of the wok and to the table quick enough.

 

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Nutrition

  • Calories
  • 655 kcal
  • 33%
  • Carbohydrates
  • 118.1 g
  • 38%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 1634 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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