Asian Shrimp Rice Bowl

Asian Shrimp Rice Bowl

19
Sarah W 3

"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

1 h 40 m servings 655 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

19
  1. 25 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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. ...

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 ...

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 co...

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. Finall...

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. ...

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

Delicious! Made a few changes based on personal preference / time considerations / ingredients on hand. I used 1/2 teaspoon crushed red pepper flakes instead of the chili paste and apricot marma...