Asian Shrimp and Veggie Bowl Recipe
A vibrant, healthy dish packed with fresh vegetables, succulent shrimp, and tender rice, all brought together by a savory, slightly sweet sauce. This Asian-inspired meal makes for a nourishing lunch or a satisfying dinner. The balance of flavors and textures—from crispy roasted veggies to juicy shrimp and perfectly cooked rice—makes each bite a delightful experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimps (deshelled) | 250 grams |
| Red Bell Pepper (Capsicum) | 1, thinly sliced |
| Baby Potatoes | 5, halved |
| Broccoli | 12 florets, cut into bite-sized pieces |
| Carrot (Gajjar) | 1, julienned into thin strips |
| Onion | 1, chopped |
| Garlic | 3 cloves, grated |
| Ginger | 1 teaspoon, grated |
| Basmati Rice | 1 cup, long grain (or use noodles if preferred) |
| Extra Virgin Olive Oil | 2 tablespoons |
| Black Pepper Powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Red Chili Flakes | 1 teaspoon |
| Cornstarch | 1 tablespoon, mixed with 1 tablespoon water |
| Cabbage Leaves (optional) | A few, for presentation |
| Soy Sauce | 1 tablespoon |
| Honey | 3 tablespoons |
| Red Chili Sauce | 1 tablespoon |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Servings
- Serves: 4
Cuisine
- Asian
Course
- Main Dish (Lunch or Dinner)
Diet
- Non-Vegetarian
Instructions
-
Roast the Vegetables
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, toss the broccoli florets and halved baby potatoes with a tablespoon of extra virgin olive oil, black pepper, and salt. Spread the mixture evenly on a baking tray lined with aluminum foil. Bake for about 25 minutes, checking the potatoes for doneness. If they are not fully cooked, continue baking for an additional 5 minutes until they’re tender and lightly crispy. -
-
Cook the Rice
While the veggies are roasting, prepare the rice. Bring a pot of water to a boil and add a pinch of salt. Add the basmati rice and cook according to package instructions, usually about 10-12 minutes. Once the rice is cooked, drain any excess water and set the rice aside. -
Prepare the Sauce
In a small bowl, whisk together the soy sauce, honey, and red chili sauce until smooth. Set the sauce aside to use later. -
Cook the Shrimp and Vegetables
Heat a large pan or wok over medium-high heat. Add a tablespoon of olive oil, followed by the grated ginger and garlic. Sauté for a few seconds until fragrant. Add the chopped onions and sliced bell pepper, stirring frequently, and cook for 2 minutes. Then, add the shrimp to the pan, stirring to mix with the vegetables. Continue cooking, stirring occasionally, until the shrimp turn pink and opaque, about 10-15 minutes. Check the shrimp frequently to avoid overcooking. -
Make the Sauce Thick
Once the shrimp are cooked through, reduce the heat to low. Pour in the prepared sauce mixture and stir to combine. If the sauce appears too runny, make a slurry by mixing the cornstarch with a tablespoon of water. Add this slurry to the pan and stir until the sauce thickens to your desired consistency. Once thickened, remove the pan from the heat. -
Assemble the Bowl
To serve, take a large bowl and place a few cabbage leaves at the bottom for an optional garnish. Spoon a generous amount of rice into the bowl. Top with the shrimp and vegetable mixture, ensuring even distribution of the ingredients. For added color and crunch, arrange a few strips of fresh carrot on top. -
Serving Suggestions
This Asian Shrimp and Veggie Bowl can be served on its own as a light, healthy meal, or it can be complemented with a side of French Onion Soup for a more hearty combination. Either way, it’s sure to delight with its bold flavors and wholesome ingredients!
Tips for a Perfect Asian Shrimp and Veggie Bowl
- Veggie Variations: Feel free to substitute the vegetables based on what you have on hand. Zucchini, snap peas, or even mushrooms would make great additions to this dish.
- Noodle Option: For a heartier option, switch out the rice for noodles, such as soba or udon, for an extra comforting bowl.
- Heat Levels: If you prefer more heat, add extra red chili flakes or a splash of hot sauce to the stir-fry mixture.
- Meal Prep Friendly: This dish is perfect for meal prepping! Prepare the roasted vegetables and shrimp in advance and store them in separate containers. When ready to eat, simply reheat the shrimp mixture and serve over freshly cooked rice or noodles.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 27 g |
| Carbohydrates | 44 g |
| Fiber | 5 g |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Sodium | 610 mg |
| Sugars | 15 g |
| Cholesterol | 175 mg |
This Asian Shrimp and Veggie Bowl brings a burst of flavor and health benefits in every bite. A perfect balance of protein, fiber, and healthy fats, it’s sure to become a favorite for those seeking a quick and nourishing meal. Enjoy this delightful dish, which pairs well with fresh vegetables and succulent shrimp, all complemented by a tangy and sweet sauce.
