Asian Shrimp Bowl (Printable Version)

Grilled shrimp, crisp vegetables, and fluffy rice topped with zesty ginger-sesame dressing for a quick, healthy meal.

# What You'll Need:

→ Shrimp Marinade

01 - 1 lb large shrimp, peeled and deveined
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 clove garlic, minced
05 - 1 teaspoon fresh ginger, grated
06 - 1/4 teaspoon black pepper

→ Rice Base

07 - 2 cups cooked jasmine or sushi rice

→ Vegetables

08 - 1 cup shelled edamame, cooked
09 - 1 cup cucumber, thinly sliced
10 - 1 cup carrot, julienned
11 - 2 tablespoons scallions, thinly sliced
12 - 1 tablespoon sesame seeds

→ Ginger-Sesame Dressing

13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon toasted sesame oil
16 - 1 tablespoon honey or maple syrup
17 - 1 tablespoon fresh ginger, finely grated
18 - 1 clove garlic, minced
19 - 1 teaspoon sriracha or chili sauce, optional

# How to Make It:

01 - In a bowl, combine shrimp with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Mix until evenly coated and let rest for 10 minutes.
02 - While shrimp marinates, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha in a small bowl until fully incorporated. Set aside.
03 - Heat a grill pan or skillet over medium-high heat. Grill shrimp for 2 to 3 minutes per side until they turn pink and are cooked through completely.
04 - Divide cooked rice among four serving bowls. Arrange edamame, cucumber, and carrot evenly over the rice as the vegetable base.
05 - Top each bowl with grilled shrimp and drizzle generously with ginger-sesame dressing.
06 - Finish each bowl with scallions and sesame seeds. Serve immediately while warm.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners stop feeling like a chore.
  • The dressing is bold enough to make you forget you're eating something healthy, but the whole bowl stays light and never sits heavy in your stomach.
  • Those charred shrimp with tender rice and crisp vegetables create this perfect texture dance that keeps things interesting bite after bite.
02 -
  • The moment you dress the bowl, the vegetables start releasing water, so if you're making these ahead, keep the dressing separate until the last minute or you'll end up with a soggy mess instead of the crisp texture that makes this bowl special.
  • Those shrimp will keep cooking from residual heat even after you pull them off the pan, so pull them when they look almost done rather than waiting until they look fully cooked, or you'll end up with little rubber bands instead of tender bites.
03 -
  • Make the dressing the night before because the flavors deepen and mellow together, and you'll have less to do when you're actually cooking the shrimp.
  • Pat the shrimp completely dry before marinating them, because any excess moisture will prevent them from getting that beautiful sear and will steam them instead, and steamed shrimp is nobody's favorite.
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