Best 3 Asian Shrimp Rice Bowl Recipes
Tantalize your taste buds with an exquisite culinary journey to Southeast Asia with this collection of Asian shrimp rice bowl recipes. Embark on a flavor-packed adventure as you explore a variety of tantalizing dishes, each offering a harmonious blend of aromatic spices, succulent shrimp, and fluffy rice. From the vibrant streets of Thailand to the bustling markets of Vietnam, these recipes capture the essence of authentic Asian cuisine, promising an explosion of flavors in every bite.
Indulge in the classic Thai shrimp pad thai, where flat rice noodles are stir-fried with succulent shrimp, crunchy vegetables, and a tantalizing tamarind sauce. Experience the richness of Vietnamese shrimp rice vermicelli bowls, where grilled shrimp rests atop a bed of rice noodles, fresh herbs, and a flavorful dipping sauce. Dive into the aromatic depths of Indonesian shrimp nasi goreng, a fragrant rice dish infused with shrimp, vegetables, and a symphony of spices.
Relish the simplicity yet bold flavors of Chinese shrimp fried rice, a comforting dish that combines succulent shrimp, fluffy rice, and a medley of colorful vegetables. Embark on a culinary adventure to Singapore with the iconic shrimp laksa, a spicy and creamy coconut-based noodle soup brimming with succulent shrimp, rice noodles, and an array of aromatic herbs.
These Asian shrimp rice bowl recipes are not just a feast for your palate but also a celebration of diverse culinary traditions. With step-by-step instructions, detailed ingredient lists, and captivating food photography, these recipes are designed to guide you effortlessly through the cooking process. So, prepare your taste buds for an unforgettable culinary adventure and embark on a journey of flavors with these tantalizing Asian shrimp rice bowl recipes.
BANG BANG SHRIMP RICE BOWLS
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
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
ASIAN SHRIMP BOWL WITH RICE
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
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
CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO
Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
- Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
- In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
- Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
- Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Fresh Ingredients: Use the freshest ingredients possible for the best flavor. This is especially important for the shrimp and vegetables.
- Cook the Shrimp Properly: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will become tough and rubbery.
- Use a Good Quality Rice: The type of rice you use will make a big difference in the final dish. Choose a rice that is specifically designed for Asian cuisine, such as jasmine rice or basmati rice.
- Make the Sauce Ahead of Time: The sauce can be made ahead of time and stored in the refrigerator for later use. This will save you time when you're ready to assemble the bowls.
Conclusion:
This Asian shrimp rice bowl is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The combination of shrimp, rice, vegetables, and sauce is sure to please everyone at the table. With a little planning and preparation, you can have this dish on the table in no time. So next time you're looking for a quick and easy meal, give this Asian shrimp rice bowl a try. You won't be disappointed!
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