Shrimp and Jasmine Rice Bowl

Name: Shrimp and Jasmine Rice Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese, Japanese, Thai, Vietnamese, Fusion
Ingredients: 1 tbsp Chili Paste; 0.5 lb Cooked Shrimp; 2 tsp Fresh Ginger; 0.25 cup Hoisin Sauce; 2 tbsp Honey; 2 cups Jasmine Rice; 2 tbsp Marmalade; 4 cloves Minced Garlic; 2 tbsp Olive Oil; 1 whole Orange Bell Pepper; 1 whole Red Bell Pepper; 0.25 tsp Sesame Oil; 1.5 tsp Sesame Seeds; 2 cups Snap Peas; 0.33 cup Soy Sauce; 1 whole Sweet Onion; 3 cups Water

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Japanese 🇯🇵Thai 🇹🇭Vietnamese 🇻🇳Fusion High-Protein 💪Comfort-Food Pescatarian 🐟

Shrimp and Jasmine Rice Bowl layers tender shrimp with crisp snap peas, sweet bell peppers, and onion over fragrant rice, all coated in a glossy soy-hoisin glaze brightened by honey, orange marmalade, and a hint of chile. It’s a vibrant, lightly sweet and tangy bowl with gentle heat and sesame aroma, perfect for a quick weeknight dinner or a colorful lunch.

Prep20 mins
Cook25 mins
Serves4
DifficultyEasy

1

In a small bowl, whisk together soy sauce, hoisin sauce, honey, orange marmalade, and chili paste. Stir in the shrimp, then cover and refrigerate for 1 hour.
2

In a saucepan over high heat, bring the water and rice to a boil. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.
3

When the rice is nearly done, heat the oil in a large skillet or wok. Add the snap peas, bell peppers, and onion, and sauté until they just start to soften, 2 to 3 minutes.
4

Add the marinated shrimp, garlic, ginger, and sesame oil; cook, stirring, until the shrimp is heated through, 2 to 3 more minutes.
5

Serve the shrimp and vegetables over hot rice, and sprinkle with sesame seeds.