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- 1 pound large shrimp, peeled and deveined - 2 cups cooked jasmine rice, warm - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, grated - 1 garlic clove, finely minced - 1/2 cup snap peas, trimmed - 1/2 red bell pepper, thinly sliced - 2 green onions, white and green parts chopped separately Sweet soy shrimp rice bowls come together with simple yet delicious ingredients. The shrimp is the star. It brings a sweet and savory taste that pairs perfectly with jasmine rice. The sweet soy sauce adds a unique flavor that makes this dish stand out. - Sesame seeds - Green onions To make your bowls pop, add sesame seeds and chopped green onions. They add a nice crunch and fresh taste. Plus, they make the dish look beautiful. - Sea salt and freshly ground black pepper - Fresh ginger and garlic Fresh ginger and garlic bring bold flavors to the dish. They enhance the sweet soy sauce, making every bite exciting. A sprinkle of sea salt and black pepper ties it all together, balancing the sweetness. When you gather these ingredients, you set the stage for a quick, tasty meal. It’s all about the balance of flavors and textures, which makes this dish a favorite in my kitchen. - In a medium mixing bowl, combine: - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, grated - 1 garlic clove, finely minced - A sprinkle of sea salt and black pepper - Whisk these ingredients until blended. You want the glaze to be smooth and well mixed. - Heat a large non-stick skillet over medium-high heat. - Once hot, add 1 pound of large shrimp, peeled and deveined. - Sauté the shrimp for 2-3 minutes. Stir occasionally until they turn pink and opaque. - Pour the sweet soy sauce mixture over the shrimp. Toss gently to coat. - Cook for an additional 2 minutes until the shrimp are fully cooked and glossy. - In the same skillet, add: - 1/2 cup snap peas, trimmed - 1/2 red bell pepper, thinly sliced - Sauté these veggies for 1-2 minutes. You want them tender yet still vibrant. This step keeps the colors bright and the flavors fresh. - Sautéing Duration: Cook shrimp for 2-3 minutes until they turn pink. This keeps them tender and juicy. - Avoiding Overcooking: Shrimp cook quickly. If they curl tightly, you have cooked them too long. Aim for a firm texture. - Bowl Presentation Ideas: Use a wide bowl to show off the rice and shrimp. Layer the shrimp and veggies on top of the rice for a colorful look. - Incorporating Lime: Add a lime wedge to each bowl. Squeezing lime over the dish brightens the flavors. - Cleaning the Skillet: Let the skillet cool slightly. Soak it in warm soapy water for easier cleaning. Use a soft sponge to avoid scratches. - Prepping Ahead: Chop veggies and measure sauces before cooking. This makes the cooking process smooth and quick. {{image_4}} You can switch up the shrimp for chicken or tofu. Chicken works well and gives a hearty bite. Use boneless, skinless chicken breasts. Cut them into bite-sized pieces and cook them the same way. Tofu is great for a vegetarian option. Use firm or extra-firm tofu for the best texture. Press it to remove extra water. Then cut it into cubes and sauté until golden. Feel free to add other veggies to the mix. Broccoli, carrots, or bell peppers all taste great. You can even throw in some corn or zucchini. Seasonal ingredients can also enhance your dish. In summer, try fresh tomatoes or peas. In fall, add squash or Brussels sprouts. These swaps keep your meal fresh and exciting. Want more flavor? Chili flakes add a nice kick. Sprinkle them on as you cook for some heat. You can also experiment with different sauces. Try teriyaki or sweet chili sauce for a twist. Each sauce gives the dish a unique taste. Mix and match to find your favorite. To keep your sweet soy shrimp fresh, follow these tips: - Let the shrimp cool to room temperature. - Use airtight containers for storage. - Store in the fridge for up to 3 days. To reheat shrimp without losing flavor, use these methods: - Microwave: Place in a microwave-safe bowl. Heat on medium power for 1-2 minutes. Stir halfway through. - Stovetop: Heat a skillet over medium-low heat. Add shrimp and a splash of water. Cook for 3-4 minutes until warm. You can freeze sweet soy shrimp. Here’s how: - Place cooled shrimp in a freezer bag. - Remove air and seal tightly. - Label with the date and freeze for up to 2 months. To thaw, move shrimp to the fridge overnight. Reheat as mentioned above for best taste. Shrimp cooks quickly. You need about 5 to 7 minutes. Start on medium-high heat. When they turn pink and opaque, they are done. Don’t overcook them. Overcooked shrimp turn tough. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 15-20 minutes. This helps them cook evenly. If you use frozen shrimp, adjust cooking time slightly. They might take a minute longer to cook. These rice bowls pair well with many sides. Here are some great options: - Steamed broccoli: Adds color and nutrients. - Cucumber salad: Light and refreshing. - Miso soup: A warm, comforting side. You can also try adding: - Fried egg: A soft yolk brings richness. - Pickled vegetables: They add a nice tang. These suggestions will enhance your meal and make it more exciting! This blog post covered how to make sweet soy shrimp rice bowls. You learned about the main ingredients, how to cook shrimp, and tips for perfect results. I shared variations for proteins and veggies, along with storage tips to keep your meal fresh. Cooking can be fun and rewarding. Experiment with flavors, and don’t hesitate to make it your own. Enjoy the process as much as the dish!

Sweet Soy Shrimp Rice Bowls in 15 Minutes

Elevate your dinner game with these delightful Sweet Soy Shrimp Rice Bowls! Bursting with flavor, this dish features succulent shrimp coated in a homemade sweet soy glaze, paired perfectly with vibrant veggies and fluffy jasmine rice. Ready in just 15 minutes, it’s a quick, tasty meal that's sure to impress. Click to explore the full recipe and discover the secrets to perfecting this delicious dish tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups cooked jasmine rice, warm

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated

1 garlic clove, finely minced

1/2 cup snap peas, trimmed

1/2 red bell pepper, thinly sliced

2 green onions, white and green parts chopped separately

Sesame seeds, for garnish

Sea salt and freshly ground black pepper, to taste

Instructions
 

In a medium mixing bowl, combine the soy sauce, honey, sesame oil, grated ginger, minced garlic, and a sprinkle of sea salt and black pepper. Whisk well until the mixture is fully blended, forming a sweet soy sauce glaze.

    Heat a large non-stick skillet over medium-high heat. Once hot, add the shrimp and sauté for about 2-3 minutes, stirring occasionally, until the shrimp start to turn pink and opaque.

      Pour the prepared sweet soy sauce mixture over the shrimp in the skillet. Gently toss to evenly coat the shrimp in the sauce. Continue to cook for an additional 2 minutes, or until the shrimp are fully cooked through and glossy from the caramelization.

        In the same skillet with the shrimp, add the snap peas and sliced red bell pepper. Sauté these vegetables for 1-2 minutes, or until they are just tender but still vibrant and crisp, ensuring the flavors meld together.

          To assemble, ladle a generous portion of warm jasmine rice into each serving bowl. Top each bowl with an ample helping of the sweet soy shrimp and vegetable mix, layering for visual appeal.

            Finish by garnishing with the chopped green onions (using both white and green parts) and a light sprinkle of sesame seeds to enhance flavor and aesthetics.

              - Presentation Tips: Serve the bowls with chopsticks for an authentic touch, and consider placing a small lime wedge on the side for an extra zing if desired.

                Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4