Shrimp and Shiitake Rice Bowl

Quick to put together with a great flavor combination. Used edemame instead of snow peas. Topped with siracha hot sauce for spice!

so good! wouldn't change a thing!

I only give this three stars because it was a very good solid and easy to make recipe. My wife did not like the Shitake mushrooms because of there rubbery texture so will probably just use Crimini (Baby Brown, Baby Bellas) next time. Will make this again

Very good and very easy to make!

This is delicious and easy! I used brown mushrooms instead and added some hot pepper flakes for some extra spice. Picky eater husband ate his whole serving and said it was yummy.

This bowl is easy to prepare, flavorful and quite pleasing to the eye. Don't bypass this one if you think it's just for a kid's palate. It's great for a nice light and tasty weeknight meal.

My husband gobbled this up and went back for seconds. I loved all of the fresh veggies, although they took some time to prep. I followed the recipe except that I used precooked shrimp, so I skipped the last half of step 2 and added the shrimp to the pan with the cooked egg at the end of step 3. My husband's only complaint about the dish was that the shrimp had no flavor, but maybe it was because they were precooked. I thought the shrimp flavor was fine.