Shrimp Rice Bowls with Vegetables and Asian Sauce Recipe

Introduction

Savor the vibrant flavors of these shrimp rice bowls, a perfect blend of tender seafood and fresh vegetables served over fluffy jasmine rice. This recipe is easy to prepare and brings a satisfying, colorful meal to your table in under 30 minutes. Ideal for seafood lovers looking for a quick weeknight dinner.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 cups jasmine rice
• 4 cups water or low-sodium chicken broth
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, diced
• 1 cup snap peas, trimmed
• 1 cup corn kernels (fresh or frozen)
• 3 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Sesame seeds, for garnish

Instructions

1. Step 1: Rinse the jasmine rice under cold water using a fine-mesh strainer until the water runs clear, about 2 to 3 minutes.
2. Step 2: In a medium saucepan, combine the rinsed rice and 4 cups of water or chicken broth. Bring to a boil over medium-high heat.
3. Step 3: Once boiling, reduce the heat to low, cover, and let simmer for 15 to 20 minutes. Check around 15 minutes to see if the liquid has been absorbed.
4. Step 4: Remove the saucepan from heat and let the rice sit covered for 5 more minutes. Fluff with a fork and set aside.
5. Step 5: Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
6. Step 6: Add minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant.
7. Step 7: Add diced red bell pepper and snap peas, stir-frying for 3 to 4 minutes until they begin to soften.
8. Step 8: Add the shrimp to the skillet and cook for 3 to 4 minutes, stirring occasionally, until they turn pink and opaque.
9. Step 9: Stir in the corn kernels and heat through for about 2 minutes.
10. Step 10: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and chili paste if using.
11. Step 11: Pour the sauce over the shrimp and vegetables, stirring to coat everything evenly. Cook for 1 to 2 minutes more.
12. Step 12: Taste and adjust seasoning with salt and pepper as needed.
13. Step 13: To serve, place a scoop of jasmine rice into each bowl, then top with the shrimp and vegetable mixture.
14. Step 14: Garnish with sliced green onions, sesame seeds, and fresh cilantro.
15. Step 15: Serve warm and enjoy your flavorful shrimp rice bowls!

Tips & Variations

• For extra crunch, add chopped peanuts or cashews as a topping.
• Substitute shrimp with firm white fish or chicken for a different protein option.
• Use brown rice for a heartier, fiber-rich alternative.
• Adjust chili paste quantity to suit your preferred heat level or omit it for a milder dish.

Storage

Store shrimp rice bowls in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop until warmed through. Avoid overcooking during reheating to keep the shrimp tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Thaw them completely before cooking to ensure even cooking and the best texture.

Is it necessary to rinse the jasmine rice?

Rinsing jasmine rice removes excess starch and prevents it from becoming too sticky, resulting in fluffier cooked rice. It’s recommended but not absolutely required.

Shrimp Rice Bowls with Vegetables and Asian Sauce Recipe

Print Recipe

★★★★★

4.5 from 96 reviews

Shrimp Rice Bowls are a quick and flavorful seafood dish featuring succulent shrimp sautéed with fresh vegetables and a savory soy-based sauce, served over fluffy jasmine rice. This easy-to-make recipe combines aromatic garlic and ginger with crisp red bell peppers, snap peas, and sweet corn, garnished with green onions, sesame seeds, and cilantro for a vibrant and satisfying meal perfect for any seafood lover.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian-inspired

Ingredients

Scale 1x2x3x

For the Rice

• 2 cups jasmine rice
• 4 cups water or low-sodium chicken broth

For the Shrimp and Vegetables

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, diced
• 1 cup snap peas, trimmed
• 1 cup corn kernels (fresh or frozen)

For the Sauce

• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste (optional, for heat)

For Garnish and Seasoning

• 3 green onions, sliced
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Sesame seeds, for garnish

Instructions

1. Rinse Rice: Rinse the jasmine rice under cold water using a fine-mesh strainer until the water runs clear, approximately 2-3 minutes, to remove excess starch for a fluffier texture.
2. Cook Rice: In a medium saucepan, combine the rinsed rice and 4 cups of water or chicken broth. Bring it to a boil over medium-high heat, reduce to low heat once boiling, cover, and let it simmer for 15-20 minutes until the liquid is absorbed, checking around 15 minutes.
3. Rest Rice: Remove the saucepan from heat, keeping it covered, and let the rice sit for another 5 minutes. Fluff the rice gently with a fork and set aside.
4. Heat Oil: In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat to prepare for stir-frying the aromatics and vegetables.
5. Sauté Aromatics: Add minced garlic and grated ginger to the hot oil, sautéing for about 30 seconds until fragrant but not browned, to release their flavors.
6. Cook Vegetables: Add diced red bell pepper and snap peas to the skillet, stir-frying for 3-4 minutes until they begin to soften but remain crisp.
7. Add Shrimp: Introduce the peeled and deveined shrimp to the skillet, cooking for 3-4 minutes while stirring occasionally until the shrimp turn pink and opaque.
8. Add Corn: Mix in the corn kernels and cook for an additional 2 minutes until warmed through.
9. Prepare Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and chili paste, if using, to create a flavorful stir-fry sauce.
10. Combine Sauce: Pour the prepared sauce over the shrimp and vegetable mixture, stirring well to coat everything evenly, and cook for another 1-2 minutes.
11. Season: Taste the shrimp mixture and add salt and pepper as needed to balance the flavors.
12. Assemble Bowls: Place a generous scoop of jasmine rice into bowls, then top with the shrimp and vegetable stir-fry.
13. Garnish: Sprinkle sliced green onions, sesame seeds, and fresh cilantro over the top to add freshness and texture.
14. Serve: Serve the shrimp rice bowls warm and enjoy this delicious, colorful meal.

Notes

• For extra heat, increase the amount of chili paste or add a pinch of red pepper flakes.
• Substitute jasmine rice with brown rice or quinoa for a healthier grain alternative.
• Use low-sodium soy sauce to reduce sodium content without sacrificing flavor.
• Fresh vegetables can be swapped according to seasonal availability or personal preference.
• This dish can be prepared gluten-free by using tamari instead of soy sauce.

Keywords: shrimp rice bowls, seafood recipe, jasmine rice, stir-fry shrimp, easy seafood dish, Asian shrimp recipe, quick shrimp dinner, healthy shrimp bowl