Asian Shrimp Rice Bowl

posted by 2 years ago


1/3 cup KIKKOMAN Gluten-free Soy Sauce

¼ cup Premier Japan ®-Organic Wheat-Free Hoisin Sauce

2 Tbs honey

2 Tbs orange marmalade

½ lb raw shrimp

2 cups Gourmet House® Rice-Thai Jasmine Rice, uncooked

3 cups water

2 Tbs olive oil

1 orange bell pepper, julienned

1 red bell pepper, julienned

2 cups sugar snap peas

1 large carrot, julienned

1 sweet onion, diced

2 cloves garlic, minced

½ tsp red pepper flakes

1 tsp fresh ginger root, minced

¼ tsp sesame oil

1 ½ tsp sesame seed


Cook rice according to package directions. Whisk gluten free soy sauce, hoisin sauce, sesame oil, honey, and orange marmalade and red pepper flakes together in a small bowl. Heat oil in a large skillet or wok. Sauté shrimp ginger and garlic in olive oil about 3 minutes or until cooked; remove from skillet. Sauté vegetables, 2-3 minutes or until crisp tender. Return the shrimp to the pan, add the sauce and toss to coat. Serve over hot jasmine rice, sprinkled with sesame seeds. (Serves: 4)

tags:  asian shrimp rice bowl, rice, riviana, stir-fry, chinese
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