Easy Shrimp Rice Bowl Recipe

Ingredients

• 0.33 cup soy sauce
• 0.25 cup hoisin sauce
• 2 tablespoons honey
• 2 tablespoons orange marmalade
• 1 tablespoon chile paste
• 0.5 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
• 0.25 teaspoon sesame oil
• 1.5 teaspoons sesame seeds

Instructions

1. In a small bowl, whisk together soy sauce, hoisin sauce, honey, orange marmalade, and chili paste. Add shrimp, ensuring they are fully coated, then cover and refrigerate for at least 1 hour to marinate.
2. In a saucepan, bring water and rice to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the rice is tender and has absorbed all the liquid.
3. While the rice is cooking, heat oil in a large skillet or wok. Add snap peas, bell peppers, and onion and sauté for 2 to 3 minutes, until they start to soften but remain crisp.
4. Add the marinated shrimp, garlic, ginger, and sesame oil to the skillet. Continue to cook for another 2 to 3 minutes, until the shrimp is fully heated through and pink.
5. Serve the flavorful shrimp and vegetable mixture over the hot, fluffy rice. Sprinkle with sesame seeds for added flavor and visual appeal. Enjoy!

Nutrition

• Calories: 655 kcal
• Fat Content: 10 g
• Fiber Content: 6 g
• Sugar Content: 23 g
• Sodium Content: 1634 mg
• Protein Content: 24 g
• Cholesterol Content: 111 mg
• Carbohydrate Content: 118 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g