Asian Shrimp Rice Bowl Recipes

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ASIAN SHRIMP RICE BOWLS RECIPE



Asian Shrimp Rice Bowls Recipe image

Asian Shrimp Rice Bowls will save you time and money. Dinner in under 20 minutes!

Provided by Lisa Grant

Categories     Rice

Time 30m

Number Of Ingredients 12

2 tablespoons canola oil
1 red pepper, sliced into 1 inch thin strips
1 tablespoon chopped garlic
1 cup frozen shelled soybeans, quick cooking
1/2 cup soy ginger dressing
1 pound large frozen shrimp, cleaned and deveined, defrosted
1 cup shredded green cabbage
2 tablespoons sesame seeds
4 cups cooked brown rice
3 tablespoons fresh chopped basil
soy sauce
sriracha chili sauce

Steps:

  • Heat oil in a large fry pan or a wok on medium heat. Cook pepper for 5 minutes or until wilted. Add garlic and soybeans. Cook until soybeans are heated through. Add dressing to the pan. Cook for a few minutes until the pan is bubbling. Stir well and turn heat to low. Add shrimp and cabbage to pan. Cook for a few minutes or until shrimp turn pink. Sprinkle the sesame seeds over the shrimp mixture. Divide the rice into four bowls. Top each bowl with the shrimp mixture then top with chopped basil. Serve with extra soy sauce and sriracha if desired.

Nutrition Facts : Calories 624 calories, Fat 22 g, Carbohydrate 72 g, Fiber 5 g, Protein 30 g, SaturatedFat 1 g, Sodium 601 mg, Sugar 2 g

ASIAN RICE SALAD WITH SHRIMP



Asian Rice Salad With Shrimp image

Provided by Food Network Kitchen

Time 40m

Number Of Ingredients 16

2 cloves garlic, minced
1 2-inch piece ginger, peeled and grated
3 tablespoons toasted sesame oil
1/4 cup rice vinegar
2 tablespoons soy sauce
Pinch of sugar
3/4 pound large shrimp, peeled, deveined and halved lengthwise
1 large carrot, shredded
2 stalks celery, thinly sliced
2 cups snow peas, thinly sliced
1 tablespoon vegetable oil
2 cups cooked white or brown rice
1 bunch scallions, thinly sliced
1/4 head iceberg lettuce, shredded
1 cup mung bean sprouts
1/2 cup chow mein noodles and/or chopped peanuts

Steps:

  • Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
  • Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
  • Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

ASIAN SHRIMP RICE BOWL



Asian Shrimp Rice Bowl image

Easy to prepare ahead of time and so much great flavor! Serve this on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation.

Provided by Sarah W

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 4

Number Of Ingredients 17

⅓ cup soy sauce
¼ cup hoisin sauce
2 tablespoons honey
1 tablespoon chile paste
2 tablespoons orange marmalade
½ pound cooked shrimp
2 cups uncooked jasmine rice
3 cups water
2 tablespoons olive oil
1 orange bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
2 cups sugar snap peas
1 sweet onion, cut into 1/2-inch dice
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
¼ teaspoon sesame oil
1 ½ teaspoons sesame seeds

Steps:

  • Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
  • Serve over hot jasmine rice, sprinkled with sesame seeds.

Nutrition Facts : Calories 654.7 calories, Carbohydrate 118.1 g, Cholesterol 111.1 mg, Fat 9.5 g, Fiber 5.5 g, Protein 23.7 g, SaturatedFat 1.6 g, Sodium 1633.5 mg, Sugar 23.2 g

COCONUT SHRIMP RICE NOODLE BOWL RECIPE BY TASTY



Coconut Shrimp Rice Noodle Bowl Recipe by Tasty image

At Tasty, we're coo coo for coconut! From the crunchy coconut shrimp to the soft rice noodles and fresh-to-death toppings, this dish is loaded with flavor and texture. We dare you to find a more beautiful bowl.

Provided by Betsy Carter

Categories     Dinner

Yield 4 servings

Number Of Ingredients 24

2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 lb shrimp, peeled and deveined
1 ½ cups all purpose flour
3 large eggs, beaten
1 ½ cups panko breadcrumbs
1 ¾ cups unsweetened shredded coconut flake
canola oil, for frying
4 limes, juiced
2 limes, zested
2 tablespoons sesame oil
1 tablespoon brown sugar
2 teaspoons sriracha
1 lb rice noodle, 1/4 in (6 mm), cooked according to package instructions and drained
1 large carrot, sliced into ribbons
1 avocado, thinly sliced
1 persian cucumber, thinly sliced
1 bunch fresh basil, leaves torn
1 bunch fresh mint, leaves torn
1 bunch fresh cilantro, leaves torn
1 bunch scallions, thinly sliced on the diagonal
2 tablespoons black sesame seeds, for garnish (optional)

Steps:

  • In a small bowl, stir together the salt, pepper, garlic powder, and paprika.
  • Place the shrimp on a cutting board and pat dry with paper towels. Season the shrimp on both sides with the spice mixture.
  • Add the flour, eggs, and panko to 3 separate shallow bowls. Add the coconut flakes to the bread crumbs and stir to combine.
  • Dredge the shrimp in the flour, shaking off any excess. Dip the floured shrimp in the beaten egg, then into the panko mixture. Transfer the breaded shrimp to a baking sheet until ready to fry.
  • Heat 3 inches (7 ½ cm) of canola oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
  • Working in batches, fry the shrimp in the hot oil until golden brown on both sides, 2-3 minutes, turning halfway through. Transfer the shrimp to a wire rack to drain.
  • In a large bowl, whisk together the lime juice, lime zest, sesame oil, brown sugar, and Sriracha. Using tongs, toss the rice noodles in the sauce until fully coated.
  • Divide the noodles between 4 bowls. Top with the carrot ribbons, avocado, coconut shrimp, cucumber, basil, mint, cilantro, and scallions. Sprinkle with black sesame seeds, if using.
  • Enjoy!

Nutrition Facts : Calories 1289 calories, Carbohydrate 186 grams, Fat 41 grams, Fiber 15 grams, Protein 47 grams, Sugar 24 grams

ASIAN SHRIMP BOWL WITH RICE



Asian Shrimp Bowl With Rice image

Yes, I know...microwave dishes can sometimes be good and sometimes be bad, but this was delicious, not to mention easy. This came together quick and was very filling. You'll want to keep this recipe handy for a fast meal when you've worked all day and dear husband is the chef. It's easy enough for him!

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 (12 ounce) package pre- cooked shrimp, peeled and deveined
1 (18 ounce) package frozen mixed vegetables
3 tablespoons sesame ginger salad dressing
1 teaspoon soy sauce (use lite if you like)
2 (8 7/8 ounce) quick-cooking long grain and wild rice mix (I like Uncle Ben's ready rice for the microwave)
1 tablespoon chopped cilantro

Steps:

  • In a large microwave-safe bowl, combine the shrimp and vegetables. Microwave until thawed, 3-5 minutes, stirring half way through the cooking time.
  • Stir in dressing and soy sauce and microwave on medium heat, stirring occasionally, until heated through, about 3-5 minutes. Cover to keep warm.
  • Heat the rice according to package directions. Portion into 4 serving bowls. Add the cilantro to the shrimp mixture. Portion and place on top of the rice.

Nutrition Facts : Calories 175.1, Fat 1.6, SaturatedFat 0.4, Cholesterol 165.8, Sodium 340.4, Carbohydrate 19, Fiber 5.6, Protein 22.6

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