Asian Shrimp Rice Bowl

This easy shrimp rice bowl pairs sweet and sour marinated shrimp with lots of fresh vegetables. Served over warm jasmine rice, this dish is full of flavor.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 655 Calories

Ingredients

• 2 tablespoons honey
• 3 cups water
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons orange marmalade
• 2 cups sugar snap peas
• 2 teaspoons minced fresh ginger root
• 1 tablespoon chile paste
• 2 cups uncooked jasmine rice
• 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
• 0.33333334326744 cup soy sauce
• 0.25 teaspoon sesame oil
• 0.25 cup hoisin sauce
• 1.5 teaspoons sesame seeds
• 0.5 pound cooked shrimp

Recipe Instructions

Step 1

Whisk soy sauce, hoisin sauce, honey, orange marmalade, and chili paste together in a small bowl. Stir in shrimp, then cover and refrigerate for 1 hour.

Step 2

Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes.

Step 3

When the rice is almost finished, heat oil in a large skillet or wok. Add snap peas, bell peppers, and onion and sauté until just beginning to soften, 2 to 3 minutes. Add marinated shrimp, garlic, ginger, and sesame oil; continue to cook until shrimp is heated through, 2 to 3 more minutes.

Step 4

Serve shrimp and vegetables over hot rice, sprinkled with sesame seeds.