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–+ servings
Shrimp Rice Bowl with Vegetables

Discover the perfect Shrimp Rice Bowl with Vegetables a quick nutritious meal packed with flavor and easy to customize for any diet
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups uncooked jasmine rice
  • 1 pound medium shrimp, peeled and deveined
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 2 cups broccoli florets
  • 1 cup snap peas, trimmed
  • 3 cloves garlic, minced
  • 2 tablespoons cooking oil e.g., avocado oil or vegetable oil
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • to taste salt and pepper
  • to garnish optional toppings such as sesame seeds, sliced green onions, sriracha, lime wedges

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Rinse the rice until the water runs clear and cook it according to package directions (1:1.5 ratio of rice to water for jasmine rice).
  2. While the rice cooks, prepare the vegetables: cut the bell peppers into strips, break broccoli into florets, and trim snap peas.
  3. Pat the shrimp dry with paper towels and season them lightly with salt and pepper.
  4. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil.
  5. Cook the shrimp in a single layer for about 90 seconds until the bottom turns pink, then flip and cook for another 60 to 90 seconds until just cooked through.
  6. Remove the shrimp from the pan and set aside.
  7. Add the remaining tablespoon of oil to the empty pan, then stir-fry the broccoli for two minutes.
  8. Add the bell peppers and snap peas to the pan, and stir-fry for another three to four minutes until the vegetables are crisp-tender.
  9. Push the vegetables to the side and add the garlic and ginger to the center, cooking for about 30 seconds until fragrant.
  10. Whisk together soy sauce, rice vinegar, and sesame oil in a small bowl, then pour over the vegetables, tossing to coat.
  11. Return the cooked shrimp to the pan and toss everything together for about 30 seconds to warm the shrimp and coat with sauce.
  12. Fluff the rice with a fork and divide it among four bowls.
  13. Top the rice with shrimp and vegetables, garnishing with optional toppings like sesame seeds, green onions, sriracha, or lime wedges.

Nutrition

Calories: 400kcalCarbohydrates: 60gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 190mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 90mgCalcium: 100mgIron: 2mg

Notes

Experiment with different types of rice and vegetables to suit your taste. This dish is versatile, so feel free to adjust seasonings and add other proteins such as chicken or tofu. For meal prep, store components separately and combine them when ready to eat for the best texture. Avoid overcooking the shrimp to keep them tender. They should be firm and opaque when done.
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