Shrimp and Shiitake Rice Bowl

Photo: Johnny Autry; Styling: Mary Clayton Carl

If you can't find fresh shiitake mushrooms, button mushrooms are a fine substitute.

Sustainable Choice: Look for Pacific white shrimp that have been farmed in fully recirculating systems or inland ponds.

Yield: Serves 4 (serving size: 1 1/4 cups)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 16 Minutes
Total: 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 206
  • Fat: 6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.7g
  • Protein: 14.2g
  • Carbohydrate: 23g
  • Fiber: 2.9g
  • Cholesterol: 109mg
  • Iron: 2.5mg
  • Sodium: 528mg
  • Calcium: 63mg


  • 1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
  • 1 tablespoon canola oil, divided
  • 1 large egg, beaten
  • 24 large shrimp, peeled and deveined
  • 1 cup sliced fresh shiitake mushrooms (about 12 medium)
  • 1/2 cup chopped white onion
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, thinly sliced
  • 4 ounces snow peas, trimmed
  • 1/2 large red bell pepper, cut into 1/2-inch strips
  • 2 tablespoons lower-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 green onion, thinly sliced


  1. 1. Heat the brown rice according to package directions. Set rice aside.
  2. 2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add egg; cook for 1 minute or until done, stirring constantly to scramble. Remove egg from pan. Add 1 teaspoon oil to pan, and swirl to coat. Add shrimp, and cook for 2 minutes or until done. Remove shrimp from pan.
  3. 3. Add remaining 1 teaspoon oil to pan, and swirl to coat. Add mushrooms and next 3 ingredients (through garlic); cook for 2 minutes, stirring frequently. Stir in peas and bell pepper; cook 1 minute, stirring occasionally. Add egg, shrimp, and rice to pan, and cook 2 minutes or until thoroughly heated. Remove from heat; stir in soy sauce and oyster sauce. Top with sliced green onions.
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