Shrimp Recipe » Asian Shrimp Rice Bowl

Easy to prepare ahead of time and so much great flavor! Serve this on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation.

Ingredients

• 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

Cooking Directions

1. 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.
2. 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.
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.
4. Serve over hot jasmine rice, sprinkled with sesame seeds.

Nutrition Facts

• calories654.7
• carbohydrateContent118.1 g
• cholesterolContent111.1 mg
• fatContent9.5 g
• fiberContent5.5 g
• proteinContent23.7 g
• saturatedFatContent1.6 g
• sodiumContent1633.5 mg
• sugarContent23.2 g