Sweet-and-Sour Shrimp Rice Bowls
- Level: Easy
- Yield: 2 rice bowls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 365
- Total Fat
- 13
- Saturated Fat
- 1
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 27
- Cholesterol
- 183
- Sodium
- 611
- Total: 15 min
- Active: 15 min
Ingredients
1 12- to 13-ounce chopped salad kit with sesame dressing
2 tablespoons ketchup
1 teaspoon chili-garlic sauce
4 teaspoons vegetable oil
1 1/2 cups cooked long-grain white rice, chilled
1 teaspoon toasted sesame oil
Kosher salt and freshly ground pepper
8 ounces large shrimp, peeled and deveined
Directions
- Whisk the dressing from the salad kit with the ketchup and chili-garlic sauce in a small bowl; set aside.
- Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add the vegetables from the salad kit and cook, stirring, until just starting to soften, about 30 seconds. Add the rice, breaking up any large clumps, then add the sesame oil. Cook, stirring, until the rice is warmed through, 2 to 3 minutes. Season with salt and pepper. Divide between 2 shallow bowls.
- Wipe out the skillet. Add the remaining 2 teaspoons vegetable oil and heat over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook until lightly browned but not cooked through, about 1 minute per side. Add the dressing mixture and simmer, stirring, until the shrimp is cooked through, about 30 seconds, thinning with water, if needed. Spoon over the rice mixture and sprinkle with the salad kit toppings.