Asian Shrimp Rice Bowl

Rating: 4.41 stars
44 Ratings
  • 5 star values: 25
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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

By Sarah W

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

  • Serve over hot jasmine rice, sprinkled with sesame seeds.

Nutrition Facts

Per Serving:
655 calories; protein 23.7g 47% DV; carbohydrates 118.1g 38% DV; fat 9.5g 15% DV; cholesterol 111.1mg 37% DV; sodium 1633.5mg 65% DV. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

luvlax
Rating: 5 stars
10/21/2009
The Whole family enjoyed this meal. I made a few changes. I would recommend first stir frying the shrimp and set aside. do not marinate the shrimp because mine got mushy. I pretty much used the same recipe but I didnt have chili paste so i substituted 1/8 teaspoon red pepper flakes. I added some shrooms. I stirfried veggies, then added cooked shrimp and the sauce mixture. For the sauce mixture I reduced garlic to 2 teaspoons because I thought it would be too much. I recommend reducing the ginger to 1 teaspoon because it was too gingering and made my mouth tingle. So I basically used the same recipe except reduced the garlic and ginger and substituted red pepper flakes for the chili paste. Very flavorful and will make it again. Read More
Helpful
(29)

Most helpful critical review

ROSIESTOES
Rating: 3 stars
06/24/2010
I made this exactly except that I used a package of stoplight peppers because my store didn't have orange peppers sold seperately. I also doubled the recipe and the shrimp. I loved the flavor. My only complaints are I think I would have liked more of a variety of vegetables mushrooms and brocolli might have been nice. I also think I would have liked the peppers julienned instead of diced. I don't know if it is because I doubled the recipe I ended up with a lot of sauce. I would have liked the sauce a little thicker. All and all not to bad. Read More
Helpful
(2)
44 Ratings
  • 5 star values: 25
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
luvlax
Rating: 5 stars
10/21/2009
The Whole family enjoyed this meal. I made a few changes. I would recommend first stir frying the shrimp and set aside. do not marinate the shrimp because mine got mushy. I pretty much used the same recipe but I didnt have chili paste so i substituted 1/8 teaspoon red pepper flakes. I added some shrooms. I stirfried veggies, then added cooked shrimp and the sauce mixture. For the sauce mixture I reduced garlic to 2 teaspoons because I thought it would be too much. I recommend reducing the ginger to 1 teaspoon because it was too gingering and made my mouth tingle. So I basically used the same recipe except reduced the garlic and ginger and substituted red pepper flakes for the chili paste. Very flavorful and will make it again. Read More
Helpful
(29)
GINAH1
Rating: 4 stars
12/28/2010
Good for a quick and easy dinner-nice combination of flavors. Read More
Helpful
(8)
HuskerGirl
Rating: 5 stars
01/25/2011
Loved this! I made a couple changes. First I only had raw shrimp so instead of marinating I just sauteed the veggies first and set aside then sauteed the shrimp with the sauce until almost cooked through and added veggies back in. Also I just had brown rice so cooked that per usual. Great recipe- will definitely make again! Read More
Helpful
(7)
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kgadison
Rating: 5 stars
01/07/2010
Great recipe. Loved the flavor combination. Will add more shrimp next time though. Thanks for sharing. Read More
Helpful
(5)
Knoxlette
Rating: 5 stars
03/30/2010
Wonderful! We cut back on the ginger and I have no idea what chili paste is so we just used about a teaspoon of red pepper flake for some heat. Even my 4 year olds gobbled it up! Read More
Helpful
(4)
Cindy K.
Rating: 5 stars
05/25/2010
We loved this. The flavors are bold spicy and sweet. My husband said this was the best asian dinner I have ever made...and believe me I have made many asian recipes off of this site. Finally the flavors we were looking for. Read More
Helpful
(4)
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anmarie489
Rating: 5 stars
05/16/2012
I let the shrimp marinade overnight which I'm not sure if that made a huge difference but I thought it turned out very well. Delicious! Read More
Helpful
(2)
kkate
Rating: 5 stars
10/20/2009
Excellent! Easy to double or adjust to individual preferences. I couldn't get it out of the wok and to the table quick enough. Read More
Helpful
(2)
ROSIESTOES
Rating: 3 stars
06/24/2010
I made this exactly except that I used a package of stoplight peppers because my store didn't have orange peppers sold seperately. I also doubled the recipe and the shrimp. I loved the flavor. My only complaints are I think I would have liked more of a variety of vegetables mushrooms and brocolli might have been nice. I also think I would have liked the peppers julienned instead of diced. I don't know if it is because I doubled the recipe I ended up with a lot of sauce. I would have liked the sauce a little thicker. All and all not to bad. Read More
Helpful
(2)
More Reviews
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