Shrimp Bowls

Shrimp Bowl

Shrimp Bowl


Makes 4 servings


3/4 cup short-grain rice
1 cup plus 2 tablespoons water
1/4 teaspoon salt
1 tablespoon vegetable oil
2 cups frozen stir-fry vegetables
1 (12-ounce) package cooked baby shrimp, thawed if frozen and drained
1/3 to 1/2 cup prepared sweet and sour sauce, to taste
1 tablespoon soy sauce


  1. Combine rice, water and salt in small saucepan with tight-fitting lid. Bring to a boil. Reduce heat to low, cover and cook 15 minutes or until rice is tender and liquid is absorbed. Keep warm.
  2. Heat vegetable oil in large skillet over medium-high heat. Add vegetables; stir-fry 3 minutes or until crisp-tender. Stir in shrimp. Combine sweet and sour sauce and soy sauce in small bowl. Pour over shrimp mixture; heat through.
  3. To serve, mound rice onto 4 plates and press down in center to form "bowls". Spoon shrimp mixture into "bowls".

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