This shrimp rice bowl is easy to prepare ahead of time and has so much great flavor! Serve on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation.
Prep Time::20 mins
Cook Time::25 mins
Additional Time:: 1 hr
Total Time:: 1 hr 45 mins
Servings::4
Ingredients
⅓ cup soy sauce
¼ cup hoisin sauce
2 tablespoons honey
2 tablespoons orange marmalade
1 tablespoon chili paste
½ pound cooked shrimp
3 cups water
2 cups uncooked jasmine rice
2 tablespoons olive oil
2 cups sugar snap peas
1 orange bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
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
Directions
Whisk soy sauce, hoisin sauce, honey, orange marmalade, and chili paste together in a small bowl. Stir in shrimp, then cover and refrigerate for 1 hour.
Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes.
When the rice is almost finished, heat oil in a large skillet or wok. Add snap peas, bell peppers, and onion and sauté until just beginning to soften, 2 to 3 minutes. Add marinated shrimp, garlic, ginger, and sesame oil; continue to cook until shrimp is heated through, 2 to 3 more minutes.
Serve shrimp and vegetables over hot rice, sprinkled with sesame seeds.