This Asian Shrimp Bowl is bursting with flavors! A delicious shrimp dinner with nutty, chewy barley and vegetables. A great way to meal prep for easy meals during the week!
Scale
Ingredients
- 2 tablespoons canola oil, divided
- 1 cup barley, rinsed
- 1/2 cup diced onion
- 1/2 teaspoon sugar
- 3 cups chicken broth
- 2 garlic cloves, peeled and minced
- 2 cups diced zucchini
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1/2 pound small, peeled and deveined shrimp
- Sesame seeds for garnish
Instructions
- In a large pot, heat up the olive oil over medium heat. Add the diced onion and cook, stirring, for 5 minutes. Add the sugar to the onions and stir. Cook the onions, stirring often for another 5 minutes until they start to brown and caramelize.
- Add the zucchini, garlic, salt and pepper to the onions and stir. Cook for another 5 minutes until the zucchini softens. Remove the vegetables to a plate and let cool.
- To the same pot, pour in the chicken broth and bring to a boil. Add the barley and another 1/4 teaspoon of salt and bring back to a boil. Reduce the heat to a simmer and cook for 45 minutes.
- Place the cooked vegetables along with the soy sauce, oyster sauce and sesame oil back into the pot and stir to combine with the barley.
- In a large skillet, heat the other tablespoon of oil over medium-high heat. Add in the shrimp and season with salt and pepper. Cook for 3 minutes, then turn to the other side and cook for 2 more minutes until pink.
- Spoon the barley into large bowls and add the shrimp on top to serve, garnish with sesame seeds.
Recipe Notes
Make the barley ahead of time, then when it’s time for dinner all you have to do is cook your shrimp and add it to the warmed up barley.
You could also leave out the shrimp for a vegetarian meal, or substitute chicken or sliced beef instead.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
