Asian Shrimp Bowl (Print)

Grilled shrimp over fluffy rice with fresh vegetables and zesty ginger-sesame dressing. A complete meal in under 30 minutes.

# 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

# Directions:

01 - In a bowl, toss shrimp with soy sauce, sesame oil, garlic, ginger, and black pepper. Let marinate for 10 minutes.
02 - While shrimp marinates, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha in a small bowl. Set aside.
03 - Heat a grill pan or skillet over medium-high heat. Grill shrimp for 2-3 minutes per side until pink and cooked through.
04 - Divide cooked rice among four bowls. Arrange edamame, cucumber, and carrot over the rice.
05 - Top each bowl with grilled shrimp. Drizzle generously with ginger-sesame dressing.
06 - Garnish with scallions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The shrimp grills in minutes while you prep everything else, so dinner feels effortless even though it looks impressive.
  • That ginger-sesame dressing tastes like a secret ingredient but honestly takes less time than opening a jar of store-bought.
  • You can eat it hot or cold, make it ahead for lunch, and it never gets soggy because the rice acts as a buffer.
02 -
  • Don't skip the marinade even if you're rushing; those 10 minutes change the shrimp from good to unforgettable by letting the salt and aromatics penetrate.
  • If your dressing tastes too sharp, add a touch more honey or sesame oil to soften it; balance is everything here.
03 -
  • Cook your rice ahead of time so you can serve the bowls warm with cool fresh vegetables, creating a pleasant temperature contrast.
  • If shrimp aren't available or you want to keep it vegetarian, the dressing and vegetables shine on their own with crispy tofu or chickpeas.
Go back