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My review
Asian Shrimp Rice Bowl
Sarah W
"Easy to prepare ahead of time and so much great flavor! Serve this on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation."
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Ingredients
1 h 40 m servings 655 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- 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; 9.5 g fat; 118.1 g carbohydrates; 23.7 g protein; 111 mg cholesterol; 1634 mg sodium. Full nutrition
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Reviews
Read all reviews 2737 Ratings
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Most helpful positive review
10/19/2009
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 ...
Most helpful critical review
6/23/2010
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. ...
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10/19/2009
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 ...
1/23/2011
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 co...
1/6/2010
Great recipe. Loved the flavor combination. Will add more shrimp next time though. Thanks for sharing.
5/25/2010
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. Finall...
3/29/2010
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!
6/23/2010
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. ...
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.
9/20/2017
This was very good! My whole family, including 3 little ones, enjoyed it! The only change I made was using raw shrimp instead of cooked. As written, the recipe did make a lot of extra sauce,...