Asian Shrimp Rice Bowls |Cooking With Amanda

On some nights I feel really, really lazy. My brain is telling me that I should just order a pizza or some Chinese food. But then I think of all the extra calories and money spent, when I could be saving both the money and calories to go to a nice restaurant over the weekend.

So instead, I make these Asian shrimp rice bowls. They are for the cook that wants to spend minimal time in the kitchen and the rest of the night in front of the TV.

There are a few ingredients that I cannot do without. They make this dinner come together with minimal work. I used a bottled soy ginger dressing for this recipe, along with frozen cleaned and deveined shrimp.

Frozen rice cooked in the microwave is the final component to a really lazy evening. I always have a box from Trader Joe's in my freezer. And while I'm there, I make sure to stock up on soy ginger dressing, which is low in fat and easy to store in my pantry.

If you're in the mood to make your own brown rice, you can do that too. I like to serve brown rice over white so my family gets some extra fiber and nutrients.

This dinner can easily be on your table in less than half an hour. Think about it. By the time you make a phone call, jump in your car and pick up Chinese takeout you can prepare this meal, which your family will love.

If you are a fan of rice bowls like I am, here are a few more recipes to satisfy your rice bowl craving. Enjoy!

Gluten Free Turkey Korean Rice Bowl

Dolma Rice Bowl

Cilantro Lime Rice Bowl

Shrimp and Broccoli Rice Bowl

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Asian Shrimp Rice Bowls Recipe

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Ingredients

2 tablespoons canola oil
1 red pepper, sliced into 1 inch thin strips
1 tablespoon chopped garlic
1 cup frozen shelled soybeans, quick cooking
1/2 cup soy ginger dressing
1 pound large frozen shrimp, cleaned and deveined, defrosted
1 cup shredded green cabbage
2 tablespoons sesame seeds
4 cups cooked brown rice
3 tablespoons fresh chopped basil

For Serving:

soy sauce
sriracha chili sauce

Directions

Heat oil in a large fry pan or a wok on medium heat. Cook pepper for 5 minutes or until wilted. Add garlic and soybeans. Cook until soybeans are heated through.
Add dressing to the pan. Cook for a few minutes until the pan is bubbling. Stir well and turn heat to low.
Add shrimp and cabbage to pan. Cook for a few minutes or until shrimp turn pink. Sprinkle the sesame seeds over the shrimp mixture.
Divide the rice into four bowls. Top each bowl with the shrimp mixture then top with chopped basil.
Serve with extra soy sauce and sriracha if desired.