Tasty Recipes: Asian Shrimp Rice Bowl

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Asian Shrimp Rice Bowl

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

Ingredients :

• 1/3 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons honey
• 1 tablespoon chile paste
• 2 tablespoons orange marmalade
• 1/2 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
• 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 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.

Notes :

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