Asian Shrimp Rice Bowl recipe
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- ⅓ cup soy sauce ¼ cup hoisin sauce 2 tablespoons honey 1 tablespoon chile paste 2 tablespoons orange marmalade ½ pound cooked shrimp 2 cups uncooked jasmine rice 3 cups water 2 tablespoons olive oil 1 orange bell pepper, cut into 1/2-inch dice 1 red bell pepper, cut into 1/2-inch dice 2 cups sugar snap peas 1 sweet onion, cut into 1/2-inch dice 4 cloves garlic, minced 2 teaspoons minced fresh ginger root ¼ teaspoon sesame oil 1 ½ teaspoons sesame seeds
Nutrition Info
- 654.7 caloriescarbohydrate: 118.1 gcholesterol: 111.1 mgfat: 9.5 gfiber: 5.5 gprotein: 23.7 gsaturatedFat: 1.6 gservingSize: -sodium: 1633.5 mgsugar: 23.2 gtransFat: : -unsaturatedFat: : -
Directions Asian Shrimp Rice Bowl
Directions
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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.