Asian Shrimp And Veggie Bowl

Name: Asian Shrimp And Veggie Bowl
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
Ingredients: 250 g Shrimp (250 grams Shrimps deshelled, deveined and washed well); 1 piece Red Bell Pepper (1 Red Bell pepper (Capsicum) sliced very thin); 5 pieces Baby Potato (5 Baby Potatoes cut into halves); 12 pieces Broccoli (12 Broccoli cut into florets); 1 piece Carrot (1 Carrot (Gajjar) diced into thin strips); 1 piece Yellow Onion (1 Onion chopped); 3 cloves Garlic (3 cloves Garlic grated); 1 tsp Ginger (1 teaspoon Ginger grated); 1 cup Basmati Rice (1 cup Basmati rice long grain one (you can also use normal rice or noodles)); 2 tbsp Extra Virgin Olive Oil (2 tablespoons Extra Virgin Olive Oil); 1 tsp Black Pepper (1 teaspoon Black pepper powder); 1 tsp Table Salt (1 teaspoon Salt); 1 tsp Red Pepper Flakes (1 teaspoon Red Chilli flakes); 1 tbsp Corn Flour (1 tablespoon Corn flour mixed with 1 tablespoon of water); 1 piece Cabbage (Cabbage (Patta Gobi/ Muttaikose) Few leaves for presentation (optional)) — optional; 1 tbsp Soy Sauce (1 tablespoon Soy sauce); 3 tbsp Honey (3 tablespoons Honey); 1 tbsp Red Chili Sauce (1 tablespoon Red Chilli sauce)

A healthy bowl featuring baked broccoli and potatoes with a saucy stir-fry of shrimp and vegetables, served over basmati rice.

45 minIndian

Servings4

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Pescatarian

Ingredients

For 4 servings

Shrimp250 g · 250 grams Shrimps deshelled, deveined and washed well
Red Bell Pepper1 piece · 1 Red Bell pepper (Capsicum) sliced very thin
Baby Potato5 pieces · 5 Baby Potatoes cut into halves
Broccoli12 pieces · 12 Broccoli cut into florets
Carrot1 piece · 1 Carrot (Gajjar) diced into thin strips
Yellow Onion1 piece · 1 Onion chopped
Garlic3 cloves · 3 cloves Garlic grated
Ginger1 tsp · 1 teaspoon Ginger grated
Basmati Rice1 cup · 1 cup Basmati rice long grain one (you can also use normal rice or noodles)
Extra Virgin Olive Oil2 tbsp · 2 tablespoons Extra Virgin Olive Oil
Black Pepper1 tsp · 1 teaspoon Black pepper powder
Table Salt1 tsp · 1 teaspoon Salt
Red Pepper Flakes1 tsp · 1 teaspoon Red Chilli flakes
Corn Flour1 tbsp · 1 tablespoon Corn flour mixed with 1 tablespoon of water
Cabbage1 piece · Cabbage (Patta Gobi/ Muttaikose) Few leaves for presentation (optional) · optional
Soy Sauce1 tbsp · 1 tablespoon Soy sauce
Honey3 tbsp · 3 tablespoons Honey
Red Chili Sauce1 tbsp · 1 tablespoon Red Chilli sauce

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Steps

1To 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.
2Arrange 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.
3Boil rice with a little salt and water. Once it is cooked, drain the excess water and keep it aside.
4Whisk together soy sauce, honey and hot sauce in a small bowl.
5Heat a saucepan on flame. Once hot, add grated ginger and garlic. Sauté for a few seconds.
6Add chopped onions, bell pepper and fry for 2 minutes. After 2 minutes, add in the shrimps. Mix everything well.
7Cover and cook on medium-high heat until the shrimps changes their colour to white. This process will take about 10 to 15 minutes.
8Keep checking in between. After 10-15 minutes, open the cover and reduce the heat to low and add the prepared sauce.
9If the mixture is runny, add a tablespoon of cornstarch mixed in a tablespoon of water. Mix well and switch off the stove.
10Add the baked veggies and mix. The next step is to serve it in the bowl.
11Take 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.
12Serve Asian Shrimp And Veggie Bowl on its own for a healthy dinner or serve it along French Onion Soup.