Best Asian Shrimp Bowl With Rice Recipes

ASIAN SHRIMP BOWL WITH RICE

Asian Shrimp Bowl With Rice image

Yes, I know...microwave dishes can sometimes be good and sometimes be bad, but this was delicious, not to mention easy. This came together quick and was very filling. You'll want to keep this recipe handy for a fast meal when you've worked all day and dear husband is the chef. It's easy enough for him!

Provided by Redneck Epicurean

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) package pre- cooked shrimp, peeled and deveined
1 (18 ounce) package frozen mixed vegetables
3 tablespoons sesame ginger salad dressing
1 teaspoon soy sauce (use lite if you like)
2 (8 7/8 ounce) quick-cooking long grain and wild rice mix (I like Uncle Ben's ready rice for the microwave)
1 tablespoon chopped cilantro

Steps:

In a large microwave-safe bowl, combine the shrimp and vegetables. Microwave until thawed, 3-5 minutes, stirring half way through the cooking time.
Stir in dressing and soy sauce and microwave on medium heat, stirring occasionally, until heated through, about 3-5 minutes. Cover to keep warm.
Heat the rice according to package directions. Portion into 4 serving bowls. Add the cilantro to the shrimp mixture. Portion and place on top of the rice.

Nutrition Facts : Calories 175.1, Fat 1.6, SaturatedFat 0.4, Cholesterol 165.8, Sodium 340.4, Carbohydrate 19, Fiber 5.6, Protein 22.6

BANG BANG SHRIMP RICE BOWLS

Bang Bang Shrimp Rice Bowls image

Bang Bang Shrimp Rice Bowls are easy and delicious! With the signature Bonefish Grill Bang Bang sauce, and fresh crunchy toppings, it's the perfect meal!

Provided by Allyson

Categories Main Course

Time 18m

Number Of Ingredients 11

Ingredients

1/4 cup mayonnaise
2 1/2 TBS Sriracha
1 TBS rice vinegar
2 TBS sugar
2-3 TBS cornstarch
1 lb medium/large pre-cooked shrimp (shells and tails removed, devained (can buy already like this), defrosted)
1 cup canola or vegetable oil
2 cups cooked rice (white or brown)
2 cups shredded cabbage blend (I like green and purple/red)
2 medium tomatoes (diced)
2 stalks green onion (chopped)

Steps:

Add all ingredients to a jar or bowl, whisk until completely combined. Cover and refrigerate until ready to use.
Heat oil in a heavy bottom pot over medium heat until the temperature reaches 375 degrees (it should NOT be smoking).
Make sure the shrimp are dry (pat dry with paper towels if needed). Coat with cornstarch. Add shrimp carefully to the oil, fry 3-4 minutes or until golden brown. You may need to flip or stir the shrimp if they aren't fully submerged in the oil. Remove with a slotted spoon and set on a paper towel lined plate.
Add a bit of sauce to the shrimp and toss lightly to coat.
Place 1/2 cup rice in a bowl, add 1/4 the cooked shrimp, 1/2 cup cabbage blend, 1/4 of the diced tomatoes, and sprinkle some green onion. Top with bang bang sauce. Serve immediately.

Nutrition Facts : Calories 600 kcal, ServingSize 1 serving

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