Shrimp Rice Bowl

Name: Shrimp Rice Bowl
Total time: 105
Yield: 4
Ingredients: 0.33333334326744 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

Recipe by Sarah W from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

4 servings

•

0.33333334326744 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

Whisk soy sauce, hoisin sauce, honey, orange marmalade, and chili paste together in a small bowl. Stir in shrimp, then cover and refrigerate for 1 hour.
Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes.
When the rice is almost finished, heat oil in a large skillet or wok. Add snap peas, bell peppers, and onion and sauté until just beginning to soften, 2 to 3 minutes. Add marinated shrimp, garlic, ginger, and sesame oil; continue to cook until shrimp is heated through, 2 to 3 more minutes.
Serve shrimp and vegetables over hot rice, sprinkled with sesame seeds.