Why You’ll Love This Recipe
- Combines rich, savory, and slightly tangy flavors in one dish.
- Easy to customize with your favorite vegetables or grains.
- Great for meal prep—reheat for lunch or dinner throughout the week.
- Balanced with protein, carbs, and veggies for a complete meal.
- Comes together in under an hour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the rice:
- 2 cups rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
For the shrimp:
- 1 pound shrimp, peeled and deveined
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
For the vegetables:
- 1 bell pepper, sliced
- 1 onion, sliced
- 1/2 cup snow peas
Directions
- Cook the rice: In a large pot, bring the chicken broth to a boil. Stir in the rice, soy sauce, sesame oil, and garlic powder. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is tender.
- Marinate the shrimp: In a bowl, mix the soy sauce, rice vinegar, sesame oil, grated ginger, and red pepper flakes (if using). Add the shrimp, ensuring they’re evenly coated, and let them marinate for at least 15 minutes.
- Sauté the vegetables: Heat a skillet over medium heat. Add the sliced bell pepper and onion, cooking until softened (about 5 minutes). Add the snow peas and cook for another 2-3 minutes. Remove from heat and set aside.
- Cook the shrimp: Grill or sauté the shrimp over medium-high heat until they turn pink and are fully cooked, about 2-3 minutes per side.
- Assemble: In a serving dish or individual bowls, layer the cooked rice, shrimp, and sautéed vegetables.
- Serve: Enjoy immediately while warm!
Servings and Timing
- Servings: Serves 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Grain swap: Use quinoa, couscous, or even cauliflower rice instead of regular rice.
- Protein options: Swap the shrimp for chicken, tofu, or even salmon.
- Vegetables: Add broccoli, carrots, zucchini, or mushrooms for more variety.
- Sauce: Drizzle with sriracha, teriyaki, or hoisin sauce for extra flavor.
- Garnish: Top with sesame seeds or chopped green onions for a fresh finish.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat with a splash of water or soy sauce to keep the rice moist. Alternatively, use a microwave, stirring halfway through.
FAQs
How do I know when the shrimp are cooked?
Shrimp are cooked when they turn pink and opaque. Avoid overcooking, as they can become rubbery.
Can I use frozen shrimp?
Yes, just make sure to thaw them completely before marinating and cooking.
Can I make this dish vegetarian?
Absolutely! Replace the shrimp with tofu or tempeh and use vegetable broth instead of chicken broth.
Is this dish gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce.
What type of rice works best?
Jasmine or basmati rice works well for this recipe, but you can also use brown rice for a healthier option.
Can I make this dish ahead of time?
Yes, you can prepare the rice, shrimp, and vegetables separately and assemble just before serving.
How can I make it spicier?
Add extra red pepper flakes, sriracha, or chili oil to the marinade or drizzle it over the finished dish.
Can I grill the vegetables?
Yes, grilling the vegetables instead of sautéing them adds a smoky flavor to the dish.
What’s a good side dish for this?
A side salad, miso soup, or steamed vegetables would pair perfectly with this dish.
How do I prevent the rice from sticking?
Rinse the rice before cooking to remove excess starch, and avoid stirring it too much during cooking.
Conclusion
The Sesame Soy Shrimp Rice Stack is a delicious, versatile meal that’s perfect for any occasion. Its bold flavors, vibrant colors, and balance of textures make it a dish you’ll want to add to your regular rotation. With easy preparation, storage, and endless variations, this recipe is a winner for busy weeknights or leisurely dinners.
Sesame Soy Shrimp Rice Stack
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A quick and flavorful Sesame Soy Shrimp Rice Stack, featuring tender shrimp, savory rice, and vibrant vegetables. Perfect for busy weeknight dinners or impressing guests, this versatile dish is packed with bold flavors, balanced nutrients, and comes together in under an hour.
Ingredients
For the rice:
- 2 cups rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1/4 tsp garlic powder
For the shrimp:
- 1 lb shrimp, peeled and deveined
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/2 tsp grated ginger
- 1/4 tsp red pepper flakes (optional)
For the vegetables:
- 1 bell pepper, sliced
- 1 onion, sliced
- 1/2 cup snow peas
Instructions
- Cook the Rice:
Bring chicken broth to a boil in a large pot. Add rice, soy sauce, sesame oil, and garlic powder. Reduce heat to low, cover, and simmer for 20-25 minutes until tender. - Marinate the Shrimp:
In a bowl, mix soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes. Add shrimp, ensuring even coating. Marinate for at least 15 minutes. - Sauté Vegetables:
Heat a skillet over medium heat. Cook bell pepper and onion for about 5 minutes until softened. Add snow peas and cook for an additional 2-3 minutes. Set aside. - Cook the Shrimp:
Grill or sauté shrimp over medium-high heat for 2-3 minutes per side until pink and fully cooked. - Assemble:
Layer cooked rice, shrimp, and sautéed vegetables in serving bowls or a dish. - Serve:
Enjoy warm, garnished with sesame seeds or chopped green onions, if desired.
Notes
- Use gluten-free soy sauce or tamari for a gluten-free option.
- Swap shrimp for tofu, chicken, or salmon for variations.
- Add your favorite vegetables or drizzle with sriracha for extra flavor.
- Leftovers store well in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove-top, Sautéing
- Cuisine: Asian