Asian Shrimp Rice Bowl

Lots of fresh vegetables add great color, flavor, and crunch to this quick shrimp dish. Serve on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 655 Calories

Ingredients

• 2 tablespoons honey
• 3 cups water
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• ½ pound cooked shrimp
• ¼ cup hoisin sauce
• 2 tablespoons orange marmalade
• ⅓ cup soy sauce
• 2 cups sugar snap peas
• 2 teaspoons minced fresh ginger root
• ¼ teaspoon sesame oil
• 1 tablespoon chile paste
• 2 cups uncooked jasmine rice
• 1 ½ teaspoons sesame seeds
• 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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve over hot jasmine rice, sprinkled with sesame seeds.