Asian Shrimp Bowl (Print Version)

Juicy grilled shrimp over fluffy rice with crisp vegetables and zesty ginger-sesame dressing.

# What You 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

→ Fresh 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 for garnish

→ 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:

01 - Combine shrimp with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper in a bowl. Toss to coat evenly and allow to marinate for 10 minutes.
02 - While shrimp marinates, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, finely grated ginger, minced garlic, and sriracha in a small bowl. Set aside.
03 - Heat a grill pan or skillet over medium-high heat. Grill marinated shrimp for 2 to 3 minutes per side until pink and cooked through. Transfer to a plate.
04 - Divide cooked rice evenly among four serving bowls. Arrange edamame, cucumber slices, and julienned carrot over the rice base.
05 - Place grilled shrimp on top of each rice and vegetable bowl. Drizzle generously with prepared ginger-sesame dressing.
06 - Garnish each bowl with sliced scallions and sesame seeds. Serve immediately while shrimp is still warm.

# Expert Advice:

01 -
  • The whole thing comes together in 30 minutes, which means you can make this on a Tuesday night without guilt.
  • It tastes restaurant-quality but your actual effort feels almost like cheating.
  • Everything is customizable, so picky eaters and adventurous ones can eat from the same bowl.
02 -
  • Don't overcook the shrimp or they become rubbery and the whole bowl suffers, so set a timer if you tend to get distracted.
  • The dressing is best made fresh but will keep in a jar for a few days, which means you can meal prep the components and assemble when you're ready to eat.
03 -
  • Pat your shrimp dry before seasoning them so they actually develop a nice exterior instead of just steaming.
  • If you don't have a grill pan, a regular skillet works just fine and honestly the shrimp don't care as long as they get some heat and attention.
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