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Shrimp Rice Bowls with Vegetables and Asian Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://heutigemahlzeiten.com/shrimp-rice-bowls-with-vegetables-and-asian-sauce-recipe/