Asian Shrimp And Veggie Bowl Recipe by Archana’s Kitchen

  • To begin with Asian Shrimp and Veggie Bowl, toss broccoli florets and potatoes with a tablespoon of olive oil, black pepper powder and salt in a wide pan.

  • Arrange them on a baking tray lined with silver foil and bake at 350 degree fahrenheit preheated oven for 25 minutes. After 25 minutes, check if potatoes are cooked well. If not, bake them for another 5 minutes.

  • Boil rice with a little salt and water. Once it is cooked, drain the excess water and keep it aside.

  • Whisk together soy sauce, honey and hot sauce in a small bowl.

  • Heat a saucepan on flame. Once hot, add grated ginger and garlic. SautĂ© for a few seconds.

  • Add chopped onions, bell pepper and fry for 2 minutes. After 2 minutes, add in the shrimps. Mix everything well.

  • Cover and cook on medium-high heat until the shrimps changes their colour to white. This process will take about 10 to 15 minutes.

  • Keep checking in between. After 10-15 minutes, open the cover and reduce the heat to low and add the prepared sauce.

  • If the mixture is runny, add a tablespoon of cornstarch mixed in a tablespoon of water. Mix well and switch off the stove.

  • Add the baked veggies and mix. The next step is to serve it in the bowl.

  • Take a big bowl and arrange some cabbage leaves (optional). Add shrimp and veggie mixture over it and place a scoop of hot rice and arrange some carrot strips.

  • Serve Asian Shrimp And Veggie Bowl on its own for a healthy dinner or serve it along French Onion Soup.



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