Asian Shrimp Rice Bowl

Name: Asian Shrimp Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 4 servings
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

Rating: 4.42 stars

45 Ratings
49 Reviews
6 Photos

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

Gallery

Recipe Summary test

prep:

15 mins

cook:

25 mins

additional:

1 hr

total:

1 hr 40 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 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.

Advertisement
Step 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.
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.

Nutrition Facts

Per Serving:

655 calories; protein 23.7g; carbohydrates 118.1g; fat 9.5g; cholesterol 111.1mg; sodium 1633.5mg. Full Nutrition

Reviews (49)

Most helpful positive review

luvlax

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

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)

45 Ratings

5 star values: 26
4 star values: 14
3 star values: 4
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

luvlax

10/21/2009

Helpful

(29)

GINAH1

12/28/2010

Good for a quick and easy dinner-nice combination of flavors. Read More

Helpful

(8)

HuskerGirl

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)

kgadison

01/07/2010

Great recipe. Loved the flavor combination. Will add more shrimp next time though. Thanks for sharing. Read More

Helpful

(5)

Knoxlette

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.

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)

anmarie489

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

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

06/24/2010

Helpful

(2)

More Reviews

Back to Asian Shrimp Rice Bowl

All Reviews for Asian Shrimp Rice Bowl

- of Reviews

Asian Shrimp Rice Bowl

Servings Per Recipe: 4
Calories: 654.7

% Daily Value *

protein: 47 %

carbohydrates: 38 %

dietary fiber: 22 %

sugars:

fat: 15 %

saturated fat: 8 %

cholesterol: 37 %

vitamin a iu: 27 %

niacin equivalents: 47 %

vitamin b6: 21 %

vitamin c: 179 %

folate: 10 %

calcium: 11 %

iron: 25 %

magnesium: 18 %

potassium: 10 %

sodium: 65 %

thiamin: 7 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Asian Shrimp Rice Bowl

1 of 49

All Reviews

luvlax

10/21/2009

Helpful

(29)

GINAH1

12/28/2010

Good for a quick and easy dinner-nice combination of flavors.

Helpful

(8)

HuskerGirl

01/25/2011

Helpful

(7)

kgadison

01/07/2010

Great recipe. Loved the flavor combination. Will add more shrimp next time though. Thanks for sharing.

Helpful

(5)

Knoxlette

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!

Helpful

(4)

Cindy K.

05/25/2010

Helpful

(4)

anmarie489

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!

Helpful

(2)

kkate