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Shrimp Rice Bowl
Shrimp Rice Bowl
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Sweet and sour marinated shrimp with fresh veggies over jasmine rice for a flavorful bowl.
Ingredients:
  • 0.33333334326744 cup soy sauce
  • 0.25 cup hoisin sauce
  • 2 tablespoons honey
  • 2 tablespoons orange marmalade
  • 1 tablespoon chile paste
  • 0.5 pound cooked shrimp
  • 3 cups water
  • 2 cups uncooked jasmine rice
  • 2 tablespoons olive oil
  • 2 cups sugar snap peas
  • 1 orange bell pepper, cut into 1/2-inch dice
  • 1 red bell pepper, cut into 1/2-inch dice
  • 1 sweet onion, cut into 1/2-inch dice
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh ginger root
  • 0.25 teaspoon sesame oil
  • 1.5 teaspoons sesame seeds
Instructions:
  • Combine soy sauce, hoisin sauce, honey, orange marmalade, and chili paste in a small bowl, then mix well. Add shrimp, cover, and refrigerate for 1 hour.
  • In a saucepan over high heat, bring water and rice to a boil. Lower the heat to medium-low, cover, and simmer for 20 to 25 minutes until the rice is tender and all liquid is absorbed.
  • Once the rice is nearly cooked, warm oil in a spacious skillet or wok. Sauté snap peas, bell peppers, and onion until they start to soften, about 2 to 3 minutes. Then, introduce marinated shrimp, garlic, ginger, and sesame oil. Cook until the shrimp is heated through, around 2 to 3 minutes more.
  • Serve a delightful combination of succulent shrimp and crisp vegetables over steaming rice, topped with a generous sprinkle of aromatic sesame seeds.

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