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
