Description
Shrimp Rice Bowl with Vegetables: An Incredible Ultimate Recipe
Ingredients
Scale
- 1 cup jasmine or basmati rice
- 2 cups water or vegetable broth
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon ginger, minced or grated
- Salt and pepper, to taste
- Green onions, for garnish
- Sesame seeds, for garnish
Instructions
- In a medium pot, combine the rice and water (or broth).
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until tender.
- While the rice is cooking, season shrimp with salt and pepper.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Toss in sliced bell peppers, broccoli florets, and snap peas.
- Stir-fry for 3-4 minutes until vegetables are tender yet crisp.
- Push the veggies to the side of the skillet, add the seasoned shrimp, and cook for another 3-4 minutes until they turn pink.
- Pour in soy sauce and oyster sauce (if using), mixing everything well.
- Cook for an additional minute, allowing the flavors to meld.
- Once cooked, remove the rice from the heat and fluff it with a fork.
- In serving bowls, layer the fluffy rice at the bottom.
- Top with the shrimp and vegetable mixture.
- Add chopped green onions and sesame seeds for extra crunch and flavor.
- Enjoy your delicious Shrimp Rice Bowl with Vegetables while it’s hot!
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 210mg