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.
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!
Good for a quick and easy dinner-nice combination of flavors.
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!
Great recipe. Loved the flavor combination. Will add more shrimp next time though. Thanks for sharing.
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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