Favorite Menu Asian Shrimp Rice Bowl :: Best Dishes

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Asian Shrimp Rice Bowl

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

Ingredients :

1/3 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon chile paste
2 tablespoons orange marmalade
half pound cooked shrimp
2 cups uncooked jasmine rice
three cups water
2 tablespoons olive oil
1 orange bell pepper, cut into half-inch dice
1 crimson bell pepper, cut into half-inch dice
2 cups sugar snap peas
1 sweet onion, cut into half of-inch dice
four cloves garlic, minced
2 teaspoons minced fresh ginger root
1/4 teaspoon sesame oil
1 1/2 teaspoons sesame seeds

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H40M

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 excessive heat. Reduce warmness to medium-low, cover, and simmer till the rice is gentle, and the liquid has been absorbed, 20 to 25 mins.
Heat oil in a large skillet or wok. Cook the orange pepper, crimson pepper, sugar snap peas, and onion in warm oil until they simply begin to melt, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the greens; maintain to cook dinner until shrimp is heated through, 2 to three mins extra.
Serve over warm jasmine rice, sprinkled with sesame seeds.

Notes :

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