Best 4 Shrimp Brown Rice Bowl Recipes

FRIED BROWN RICE WITH SHRIMP AND VEGETABLES

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.

LEMONY SHRIMP OVER BROWN RICE

Steps:

• Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
• Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.

BROWN-RICE BOWL WITH SHRIMP, SNOW PEAS, AND AVOCADO

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.

ASIAN SHRIMP RICE BOWL

Steps:

• Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
• Serve over hot jasmine rice, sprinkled with sesame seeds.