Asian Shrimp Bowl (Printable)

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

# 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, combine shrimp with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Let 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.
04 - Divide cooked rice among four bowls. Arrange edamame, cucumber, and carrot over the rice base.
05 - Place grilled shrimp on top of each vegetable-rice bowl. Drizzle generously with ginger-sesame dressing.
06 - Top with scallions and sesame seeds. Serve immediately while shrimp is warm.

# Helpful Hints:

01 -
  • It comes together in 30 minutes, which means weeknight dinner doesn't have to be complicated or heavy.
  • The ginger-sesame dressing is so addictive you'll find yourself making extra to drizzle on everything.
  • It's naturally dairy-free and packed with protein, so it actually fills you up without leaving you sluggish.
02 -
  • Don't skip the marinating step, no matter how hungry you are, because those 10 minutes transform plain shrimp into something memorable.
  • If your shrimp release a lot of liquid in the pan, that's normal, but pour it off before serving or your dressing will get watered down.
03 -
  • Buy your shrimp the day you plan to cook, and keep them on ice until the very last moment so they taste sweet and tender instead of fishy.
  • Make the dressing ahead of time and store it in a jar in the fridge, so you can shake it up and drizzle it on this bowl or any other dinner that needs brightening.
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