READY IN ABOUT 1¾ hrs

Asian Shrimp Rice Bowl

Read Reviews (18)

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

Directions

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.
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.
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.
Serve over hot jasmine rice, sprinkled with sesame seeds.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 1 hr 40 mins

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.

—luvlax

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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.

—ROSIESTOES

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24 Ratings

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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!

—HuskerGirl

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Dec 28, 2010

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

—GINAH1

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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!

—Knoxlette

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Jan 07, 2010

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

—kgadison

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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.

—Cindy K.

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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.

—kkate

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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.

Nutritional Information

Asian Shrimp Rice Bowl

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 655
Calories from Fat: 85

% Daily Value *
Total Fat 9.5g 15 %
Saturated Fat 1.6g 8 %
Cholesterol 111mg 37 %
Sodium 1634mg 65 %
** Potassium 367mg 10 %
Total Carbohydrates 118.1g 38 %
Dietary Fiber 5.5g 22 %
Protein 23.7g 47 %
** Sugars 23.2g
** Vitamin A 27 %
** Vitamin C 179 %
** Calcium 14 %
** Iron 45 %
** Thiamin 7 %
** Niacin 47 %
** Vitamin B6 21 %
** Magnesium 18 %
** Folate 21 %

* 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.