Recipe Details
Ingredients
-
⅓cupsoy sauce
-
¼cuphoisin sauce
-
2tablespoonshoney
-
2tablespoonsorange marmalade
-
1tablespoonchili paste
-
½poundcooked shrimp
-
3cupswater
-
2cupsuncooked jasmine rice
-
2tablespoonsolive oil
-
2cupssugar snap peas
-
1orange bell pepper, cut into 1/2-inch dice
-
1red bell pepper, cut into 1/2-inch dice
-
1sweet onion, cut into 1/2-inch dice
-
4clovesgarlic, minced
-
2teaspoonsminced fresh ginger root
-
¼teaspoonsesame oil
-
1 ½teaspoonssesame seeds
Cooking Directions
-
Whisk soy sauce, hoisin sauce, honey, orange marmalade, and chili paste together in a small bowl. Stir in shrimp, then cover and refrigerate for 1 hour.
-
Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes.
-
When the rice is almost finished, heat oil in a large skillet or wok. Add snap peas, bell peppers, and onion and sauté until just beginning to soften, 2 to 3 minutes. Add marinated shrimp, garlic, ginger, and sesame oil; continue to cook until shrimp is heated through, 2 to 3 more minutes.
-
Serve shrimp and vegetables over hot rice, sprinkled with sesame seeds.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories655 | |
% Daily Value * | |
Total Fat 10g |
12% |
Saturated Fat 2g |
8% |
Cholesterol 111mg |
37% |
Sodium 1634mg |
71% |
Total Carbohydrate 118g |
43% |
Dietary Fiber 6g |
20% |
Total Sugars 23g |
|
Protein 24g |
47% |
Vitamin C 107mg |
119% |
Calcium 113mg |
9% |
Iron 5mg |
25% |
Potassium 367mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved