Back to school today for our youngest and it's been a busy few days. At busy times, I love quick dinners. These very quick Shrimp and Broccoli Rice Bowls are hitting the spot at our house this evening. So, on those evenings when you don't have a lot of time, but still want a "dinner", give these a try. Yummy!
Shrimp and Broccoli Rice Bowls
About 1 lb of raw shrimp, peeled and devained
1 Large head of broccoli, cut into small florets
2 Spring onions, finely chopped
2 Tablespoon of sesame oil
1 Tablespoon of olive oil
3/4 Cup/140 grams of rice, your choice ( I used Basmati as it was what was on hand)
2 Cups/480 ml of water
For the Sauce
2-3 Tablespoons of soy sauce
1Tablespoon of red wine vinegar
1 Teaspoon of sesame oil
2 Tablespoon of chilli sauce (hot or sweet)
1 Tablespoon of brown sugar
2-3 Garlic cloves, crushed
1 Teaspoon of fresh chopped ginger
1 Teaspoon of cornstarch
First make your sauce by combining the soy sauce, vinegar, sesame oil, chilli sauce, brown sugar, garlic, ginger and cornstarch in a small bowl. Stir well to combine and set aside.
Get your rice going. in a medium sauce pan set over high heat, add 1 tablespoon of olive oil and the rice. Stir for a minute and add the water. Reduce heat to low and cover. Cook for about 20 minutes or until rice is cooked and water has evaporated.
In a large skillet set over high heat add the two tablespoons of sesame oil, the spring onions and broccoli. Stir for a minute over high heat and reduce heat to medium continuing to cook for a further 3-4 minutes. Toss in the shrimp and cook for about 4 - 5 minutes or until the shrimp are all cooked. Stir as you cook. Drizzle over the sauce and remove from heat.
Arrange four bowls and add as much rice as you like and top with the the shrimp and broccoli. A great week night meal!
NOTE: The sauce for this recipe can easily be doubled if you like a more saucy dish.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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