Go Back

Shrimp And Vegetable Rice Bowl

This simple rice bowl is quick to prepare and loaded with nutrients. Shrimp is naturally low in fat and high in protein, while vegetables add volume and fiber.
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 2 cups cooked jasmine rice
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 1 medium carrot julienned
  • 3 green onions sliced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp honey
  • 2 tbsp vegetable oil
  • Salt and black pepper to taste
  • 1 tbsp sesame seeds optional

Instructions
 

  • In a small bowl, whisk together soy sauce, lime juice, honey, and a pinch of black pepper.
  • Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  • Add shrimp to the skillet, season lightly with salt, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
  • Add remaining oil to the skillet and sauté garlic and ginger until fragrant, about 30 seconds.
  • Add bell pepper, snap peas, and carrot; cook until vegetables are tender-crisp, about 4-5 minutes.
  • Return shrimp to the skillet, pour in the soy-lime sauce, and toss everything together to coat evenly. Cook for another 1-2 minutes.
  • Divide cooked jasmine rice into bowls, top with shrimp and vegetable mixture.
  • Garnish with sliced green onions and sesame seeds if desired. Serve immediately.