Shrimp Rice Bowl
Description
This easy shrimp rice bowl pairs sweet and sour marinated shrimp with lots of fresh vegetables. Served over warm jasmine rice, this dish is full of flavor.
Ingredients
•
1/3 cup soy sauce
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1/4 cup hoisin sauce
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2 tablespoons honey
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2 tablespoons orange marmalade
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1 tablespoon chile paste
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1/2 pound cooked shrimp
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3 cups water
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2 cups uncooked jasmine rice
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2 tablespoons olive oil
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2 cups sugar snap peas
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1 orange bell pepper, cut into 1/2-inch dice
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1 red bell pepper, cut into 1/2-inch dice
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1 sweet onion, cut into 1/2-inch dice
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4 cloves garlic, minced
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2 teaspoons minced fresh ginger root
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1/4 teaspoon sesame oil
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1 1/2 teaspoons sesame seeds
Directions
1
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.
2
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.
3
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.
4
Add marinated shrimp, garlic, ginger, and sesame oil; continue to cook until shrimp is heated through, 2 to 3 more minutes.
5
Serve shrimp and vegetables over hot rice, sprinkled with sesame seeds.