Best Shrimp Brown Rice Bowl Recipes

Brown-Rice Bowl with Shrimp, Snow Peas, and Avocado image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 11

Coarse salt and ground pepper
1 cup long-grain brown rice
1/4 cup soy sauce
1/4 cup fresh lemon juice (from 1 to 2 lemons)
2 tablespoons rice vinegar
2 teaspoons light-brown sugar
1 tablespoon olive oil
1 pound peeled and deveined medium shrimp, thawed if frozen
1/2 pound snow peas, trimmed and halved on the diagonal
1 piece (1 inch long) fresh ginger, peeled and cut into matchsticks
1 Hass avocado, pitted and cut into chunks

Steps:

In a large saucepan, bring 2 cups salted water to a boil. Add rice; cover, reduce heat to low, and cook until rice is tender and water is absorbed, 45 to 50 minutes.
Meanwhile, in a small bowl or liquid-measuring cup, stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved. Set sauce aside.
When rice has finished cooking, heat oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green, 2 to 3 minutes.
Divide rice among four bowls. Top with shrimp mixture and avocado; serve sauce on the side.

Brown-Rice Bowl with Shrimp, Snow Peas, and Avocado image

Yield serves 4

Number Of Ingredients 12

2 cups water
1 cup long-grain brown rice
1/4 cup soy sauce
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons rice vinegar (unseasoned)
2 teaspoons light-brown sugar
1 tablespoon vegetable oil, such as safflower
1 pound fresh or frozen (thawed) medium shrimp (36 to 40 count), peeled and deveined (see page 361)
8 ounces snow peas, stem ends and any strings removed, sliced diagonally into 1/2-inch pieces
1 piece (1 inch) fresh ginger, peeled and cut into matchsticks
Coarse salt and freshly ground pepper
1 ripe avocado, pitted, peeled, and cut into chunks (see page 360)

Steps:

In a large saucepan, bring the water to a boil. Add rice; cover, reduce heat to low, and cook until rice is tender and water is absorbed, 45 to 50 minutes. Remove from heat; let stand covered, 10 minutes.
Meanwhile, make sauce: Stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved.
While rice is standing, heat oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook, stirring frequently, until shrimp are opaque throughout and snow peas are bright green and crisp-tender, 2 to 3 minutes.
Fluff rice with a fork, and divide among four bowls. Top with shrimp mixture and avocado; serve sauce on the side.

Brown Rice Bowl With Shrimp image

Provided by gailanng

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

kosher salt and pepper
2 cups water
1 cup long grain brown rice
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons rice vinegar
2 teaspoons dark brown sugar
1 tablespoon olive oil
1 lb shrimp, peeled and deveined, thawed if frozen
1/2 lb snow peas, trimmed and halved on the diagonal
1 piece fresh ginger, peeled and cut into matchsticks
1 avocado, pitted and cut into chunks

Steps:

In large saucepan, bring 2 cups salted water to boil. Add rice and cover. Reduce heat to low and cook until rice is tender (according to product directions).
In small bowl, stir together soy sauce, lemon juice, vinegar and sugar until sugar is dissolved. Set sauce aside. When rice has finished cooking, heat oil in large skillet over medium- high. Add shrimp, snow peas, and ginger. Season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green (3 minutes).
Divide rice into individual bowls. Top with shrimp mixture and avocado. Serve sauce on the side.

Nutrition Facts : Calories 408.6, Fat 13.4, SaturatedFat 2, Cholesterol 142.9, Sodium 1660.8, Carbohydrate 49.6, Fiber 6.7, Sugar 5.9, Protein 23.6

SHRIMP BROWN RICE BOWL image

Categories Shellfish

Number Of Ingredients 14

3 cups Brown Rice (cooked according to Package Directions)
1/4 Cup Soy Sauce
1/4 cup lemon Juice
2 tbl rice vinegar
2 tea light brown sugar
1 tbl olive oil
1 lb peeled shrimp
1/2 lb snap peas
1/4 lb bean sprouts
2 stalks celery
1 red pepper (cut into strips)
1inch piece fresh ginger peeled and chopped finely
one small can water chestnuts
One Avocado Chopped

Steps:

Heat oil on med high. Add ginger saute for one minute. add celery, snap peas, and red pepper. Saute for one minute more. Add shrimp, Saute until opaque. meanwhile mix soy sauce, lemon juice, rice vinegar, and brown sugar together in a small bowl. Add water chestnuts and sprouts to shrimp, pour sauce over and heat through. Serve over brown rice and garnish with chopped Avocados. Serves 4