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Ingredients

⅓ cup soy sauce ¼ cup hoisin sauce 2 tablespoons honey 1 tablespoon chile paste 2 tablespoons orange marmalade ½ pound cooked shrimp 2 cups uncooked jasmine rice 3 cups water 2 tablespoons olive oil 1 orange bell pepper, cut into 1/2-inch dice 1 red bell pepper, cut into 1/2-inch dice 2 cups sugar snap peas 1 sweet onion, cut into 1/2-inch dice 4 cloves garlic, minced 2 teaspoons minced fresh ginger root ¼ teaspoon sesame oil 1 ½ teaspoons sesame seeds

Nutrition Info

654.7 calories carbohydrate: 118.1 g cholesterol: 111.1 mg fat: 9.5 g fiber: 5.5 g protein: 23.7 g saturatedFat: 1.6 g servingSize: - sodium: 1633.5 mg sugar: 23.2 g transFat: : - unsaturatedFat: : -

Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade, refrigerate for one hour.
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables, continue to cook until shrimp is heated through, 2 to 3 minutes more.
Serve over hot jasmine rice, sprinkled with sesame seeds.

4 servings

Easy to prepare ahead of time and so much great flavor! Serve this on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation.