Vibrant Ginger-Sesame Shrimp & Rice Bowl with Sriracha Kick
This vibrant ginger-sesame shrimp and rice bowl delivers a delicious sriracha kick. Quick and easy to prepare, it's a healthy and flavorful meal perfect for any weeknight.
Equipment
- medium saucepan
- small bowl
- large skillet or wok
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined, tails on or off
- 1 cup uncooked jasmine or basmati rice
- 2 cups water or broth for cooking rice
- 1 tablespoon olive oil
- 1 bell pepper (any color), thinly sliced
- 1 cup broccoli florets
- 1/2 red onion, thinly sliced
- 1 cup snap peas, shredded carrots, or spinach Optional
- 2 cloves garlic, minced
Sauce Ingredients
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha or to taste
Garnish
- Sesame seeds
- Chopped green onions
- Lime wedges
Instructions
Rice
- Rinse rice thoroughly, then combine with water or broth in a saucepan.
- Bring to a boil, then simmer covered for 15-18 minutes until water is absorbed; let sit for 5 minutes and fluff.
Sauce
- Whisk together soy sauce, honey, ginger, sesame oil, and sriracha; set aside.
Vegetables
- Sauté bell pepper, broccoli, and red onion in olive oil until tender-crisp.
- Add minced garlic and cook until fragrant; remove vegetables from skillet.
Shrimp
- Add a splash of olive oil to the skillet and cook shrimp for 1-2 minutes per side until pink.
Combine
- Return vegetables to the skillet with shrimp, pour sauce over, and toss to coat.
- Cook for 1-2 minutes until sauce is warm and slightly thickened.
Assemble
- Divide rice among bowls, top with shrimp and vegetable mixture.
- Garnish with sesame seeds, green onions, and lime wedges; serve immediately.
Notes
Adjust sriracha to your preferred spice level. For a richer flavor, toast the sesame seeds before garnishing. Feel free to incorporate other vegetables you have on hand, such as mushrooms or carrots.