Shrimp and Rice Bowl Recipe
User Reviews
5
-
Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
90 kcal
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Course
Main Course
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Cuisine
American
Shrimp and Rice Bowl Recipe
Description
The Shrimp and Rice Bowl features peeled, deveined shrimp pan-cooked quickly in olive oil. After removing the shrimp, the pan sauce is prepared by boiling and thickening a mixture of soy sauce, honey, garlic, sesame oil, ginger, and cornstarch slurry resulting in a sticky, flavorful coating. The shrimp return to the skillet to absorb the sauce evenly before serving.
Accompaniments such as steamed white rice, pickled carrots, sliced cucumber, jalapeños, pineapple, various onions, fresh cilantro, lime wedges, and red pepper flakes allow assembling a personalized bowl with varied textures and flavors balancing spice, acidity, sweetness, and freshness.
Sriracha mayo can be made separately by mixing mayo, sriracha, and soy sauce to add richness and heat. Leftovers store well refrigerated for up to three days, facilitating quick meals.
Ingredients
- 1 pound Shrimp peeled and deveined, large
- 1 tablespoon extra virgin olive oil
- 1/2 cup water divided
- 1/4 cup soy sauce low sodium
- 2 tablespoons honey
- 1 clove garlic minced
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch
- white rice for serving, steamed
- pickled carrot for serving, carrots pickled, cucumber sliced, jalapeno, pineapple, red onion sliced; red or green onion (choose one), lime wedges
- cucumber
- jalapeno pepper
- avocado
- pineapple
- red onion
- green onion
- cilantro
- red pepper flakes
- sesame seed
- lime
- sriracha mayo
Instructions
- Heat the oil in a skillet set over medium-high heat.
- In two batches, cook the shrimp for 2 to 3 minutes per side, until pick. Transfer shrimp to a bowl, then add water, soy sauce, honey, garlic, sesame oil and ginger to the skillet, whisking to combine. Bring mixture to a boil.
- In a small bowl, whisk together the cornstarch and remaining water. Whisk the cornstarch mixture into the skillet and simmer for 1 to 2 minutes, until thick and pasty.
- Return the shrimp to the skillet and toss to coat evenly in the sauce. (If you like a lot of sauce in your rice bowl, double the ingredients for the sauce.)
Notes
- Nutritional info covers shrimp, sauce, and rice; toppings vary and affect totals.
- Mix sriracha mayo by combining mayo, sriracha, and soy sauce; refrigerate leftovers.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Double the sauce ingredients for a saucier dish if preferred.
- Customize toppings to suit taste and seasonal availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 576mg | 24% |
| Potassium | 68mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 0.1IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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