Asian Shrimp Rice Bowl

Asian Shrimp Rice Bowl
  • 1/3 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon chile paste
  • 2 tablespoons orange marmalade
  • 1/2 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
  • 1/4 teaspoon sesame oil
  • 1 1/2 teaspoons sesame seeds


  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.

04/27/2018
Asian Shrimp Rice Bowl, recipe PT15M PT1H 5 455 calories

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