Sesame Shrimp With Asian Greens Rice Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 bowls
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Course
Main Course
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Cuisine
Asian
Sesame Shrimp With Asian Greens Rice Bowl
Description
This recipe marinates large shrimp in a mixture of ponzu sauce, grated ginger, sesame oil, minced garlic, and red chile flakes to infuse them with zesty and slightly spicy flavor. The shrimp then cooks in batches in vegetable oil, allowing the shrimp to brown evenly while retaining juiciness. The marinade is boiled down in the pan to concentrate flavors and capture shrimp drippings.
To complement the shrimp, green onions, chopped rainbow Swiss chard, fresh spinach leaves, and shelled edamame are stir-fried in the same pan until just wilted, preserving their fresh texture and color. The shrimp is combined back with the greens mixture before serving over cooked brown rice, making for a balanced and nutritious bowl.
This bowl highlights the tang of ponzu and sesame oil against fresh greens and hearty brown rice, providing satisfying layers of flavor and texture. It can be enjoyed as a full meal, delivering protein, vegetables, and grains in one dish.
Ingredients
- ½ cup ponzu sauce
- 1 tablespoon ginger grated
- 2 tablespoons sesame oil
- 3 cloves garlic , minced or pressed
- ¼ teaspoon red chile flakes
- 1 pound Shrimp shelled and deveined with tails removed, large
- 1 tablespoon vegetable oil
- 5 cups rainbow Swiss chard , chopped with hearty stems removed
- 6 green onions , chopped
- 2 cups spinach fresh leaves
- 1 cup edamame shelled
- 4 cups brown rice cooked
- 1 tablespoon sesame seeds
Instructions
- In a medium size bowl, whisk the ponzu sauce, grated ginger, sesame oil, garlic and red chile flakes. Add the shrimp to the sauce and toss to coat. Set aside the shrimp to marinade for 30 minutes in the refrigerator up to 1 hour.
- In a large pan or a wok, bring the heat to high and add the oil to the pan. Add half of the shrimp and cook for 2-3 minutes until cooked on one side then stir the shrimp quickly with a wooden spoon or tongs for another minute until the shrimp is browned on each side. Transfer the shrimp to a bowl and add a bit more oil of needed then add the rest of the shrimp, repeating the cooking process, and transfer to the bowl when cooked. Pour the remaining marinade in the pan and bring to a boil then scrape up the bits from the bottom of the pan. Add the green onions and cook for 1 minute. Add the swiss chard, spinach and edamame and cook, tossing often like stir fry for 1-2 minutes or until slightly wilted. Add the shrimp back to the greens and stir to combine. Garnish with more green onions and sesame seeds.
- Divide the brown rice to serving bowls and top with the shrimp and greens. Serve immediately with Sriracha sauce if you like it spicy.
User Reviews
Overall Rating
5
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