Asian Shrimp Rice Bowls Recipe

  • 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 BasilFor Serving:
  • Soy Sauce
  • Sriracha Chili Sauce
Asian Shrimp Rice Bowls Recipe

  1. 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.
  2. Add dressing to the pan. Cook for a few minutes until the pan is bubbling. Stir well and turn heat to low.
  3. Add shrimp and cabbage to pan. Cook for a few minutes or until shrimp turn pink. Sprinkle the sesame seeds over the shrimp mixture.
  4. Divide the rice into four bowls. Top each bowl with the shrimp mixture then top with chopped basil.
  5. Serve with extra soy sauce and sriracha if desired.

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