asian shrimp rice bowl

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• 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.