Description
A colorful and satisfying shrimp rice bowl with vegetables, packed with flavor from garlic, ginger, and sesame oil. Quick to prepare and perfect for weeknights.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 2 cups cooked jasmine rice
- 3 tablespoons soy sauce
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 carrots, shredded or julienned
- 1 cup edamame, shelled
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 teaspoons sesame oil
- 1 tablespoon olive oil
- 2 green onions, sliced
Instructions
- Warm a large skillet or wok over medium-high heat until hot.
- In a small bowl, mix soy sauce, sesame oil, and a splash of water. Set aside.
- Add olive oil to the skillet, then cook the shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and ginger until fragrant. Add bell peppers, carrots, and edamame. Cook for 4–5 minutes, stirring often.
- Return shrimp to the pan. Pour the sauce over everything and toss to coat. Simmer for 1–2 minutes.
- Divide cooked rice into bowls. Top with shrimp and veggie mixture.
- Garnish with sliced green onions and serve immediately.
Notes
- Use day-old rice for the best texture.
- Pre-chop your veggies to save time on busy nights.
- Adjust the soy sauce to your taste or use low-sodium.
- Top with sesame seeds or sriracha for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 840mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 180mg
Keywords: shrimp rice bowl, easy rice bowl, shrimp and vegetables, healthy dinner, weeknight meal