Pin My neighbor brought back a jar of toasted sesame oil from her trip to Seoul, and I had no idea what to do with it until I opened the bottle one afternoon. The smell alone transported me somewhere warmer, somewhere brighter. I tossed some shrimp in a quick marinade, piled rice into bowls with whatever vegetables looked good, and drizzled everything with a dressing I made up on the spot. It became the meal I craved every time I needed something fast, clean, and full of flavor.
I made this for a friend who was convinced she didnt like shrimp. She ate two bowls and asked for the dressing recipe before she left. There was something about the way the sesame oil clung to the warm rice and how the cucumbers stayed cold and crisp against the hot shrimp. She texted me the next day saying she made it for her roommate. Thats when I knew this one was a keeper.
Ingredients
- Large shrimp, peeled and deveined: Go for wild-caught if you can, they have a sweeter flavor and firmer texture that holds up beautifully on the grill.
- Soy sauce: This is your salt and umami in one bottle, use low sodium if youre watching salt intake but dont skip it entirely.
- Sesame oil: A little goes a long way, this is not a cooking oil but a finishing one that adds nutty depth to everything it touches.
- Fresh ginger, grated: The grated kind releases more juice and flavor than chopped, and it blends into the marinade without leaving chunks.
- Jasmine or sushi rice: Jasmine has a subtle floral note that pairs well with the dressing, but sushi rice gives you that perfect sticky texture for bowls.
- Edamame: These little green gems add protein and a pop of color, plus they stay tender without getting mushy.
- Cucumber, thinly sliced: The cool crunch is essential for contrast, and it soaks up just enough dressing without wilting.
- Carrot, julienned: Thin strips are easier to eat and they look more elegant than chunky pieces.
- Rice vinegar: This gives the dressing its tangy backbone without the harshness of regular vinegar.
- Honey or maple syrup: A touch of sweetness balances the salty and spicy notes and helps the dressing cling to the shrimp.
- Sriracha or chili sauce: Optional, but it adds a gentle heat that wakes up your palate without overwhelming the other flavors.
Instructions
- Marinate the shrimp:
- Toss the shrimp with soy sauce, sesame oil, garlic, ginger, and black pepper in a bowl, then let them sit for 10 minutes while you prep everything else. The marinade will soak into the shrimp and give them a glossy, flavorful coating when they hit the heat.
- Make the dressing:
- Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha in a small bowl until smooth. Taste it and adjust the sweetness or heat to your liking.
- Grill the shrimp:
- Heat a grill pan or skillet over medium high heat and cook the shrimp for 2 to 3 minutes per side until they turn pink and opaque. Dont overcook them or theyll get rubbery, pull them off as soon as they curl up.
- Assemble the bowls:
- Divide the cooked rice among four bowls and arrange the edamame, cucumber, and carrot in neat piles over the top. This is your chance to make it look as good as it tastes.
- Finish and serve:
- Place the grilled shrimp on top of each bowl, drizzle generously with the ginger sesame dressing, and sprinkle with scallions and sesame seeds. Serve immediately while the shrimp are still warm and the vegetables are crisp.
Pin One night I made this bowl after a long week and sat on my porch with it, watching the sun go down. The ginger dressing caught the light like liquid gold, and the sesame seeds were still warm from toasting. It wasnt fancy, but it felt like taking care of myself in a way that mattered. That bowl reminded me that good food doesnt have to be complicated to make you feel whole.
How to Choose and Prep Your Shrimp
Look for shrimp that smell like the ocean, not fishy or ammonia-like, and avoid any that look slimy or have black spots. If youre buying frozen, thaw them in the fridge overnight or run them under cold water for a few minutes, never use hot water or the microwave. Pat them completely dry with paper towels before marinating so the seasonings stick and they sear properly instead of steaming. If the tails are still on, leave them for presentation or remove them for easier eating, either way works.
Make It Your Own
This bowl is endlessly flexible and welcomes whatever you have on hand. Swap the shrimp for grilled chicken, tofu, or even seared salmon if thats what sounds good. Add avocado slices, pickled radish, shredded red cabbage, or snap peas for more crunch and color. If you want more substance, toss in some soba noodles or use brown rice or quinoa instead of white rice. The dressing works on just about anything, so make extra and keep it in a jar for salads, grain bowls, or roasted vegetables throughout the week.
Storage and Serving Tips
These bowls are best eaten fresh, but you can prep the components ahead to save time. Cook the rice and chop the vegetables in the morning, then store them separately in the fridge until youre ready to assemble. The shrimp can be marinated up to an hour before grilling, and the dressing keeps in an airtight container for up to five days. If you have leftovers, store the shrimp and vegetables separately from the rice so nothing gets soggy, then reheat the shrimp gently and build a fresh bowl.
- Serve with a crisp, cold white wine like Sauvignon Blanc or a light lager if you want something refreshing.
- Garnish with extra sesame seeds, fresh cilantro, or a squeeze of lime for brightness.
- Double the dressing recipe and keep it on hand for quick weeknight meals.
Pin This bowl has become my answer to the question of what to make when I want something healthy, fast, and full of life. I hope it becomes that for you too.
Recipe Questions
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp completely before marinating. Pat them dry with paper towels to remove excess moisture, which helps the seasoning adhere better and ensures proper grilling.
- → What can I substitute for edamame?
Try sugar snap peas, snow peas, or green beans for similar crunch. Roasted chickpeas or sliced avocado also work well for adding texture and plant-based protein.
- → How long does the dressing keep?
The ginger-sesame dressing stays fresh in an airtight container in the refrigerator for up to one week. The flavors actually meld and improve after a day or two.
- → Can I grill the shrimp outdoors?
Absolutely! Thread marinated shrimp onto skewers and grill over medium-high heat for 2-3 minutes per side. Wood skewers soaked in water for 30 minutes prevent burning.
- → Is this bowl spicy?
The sriracha adds mild heat, but you can adjust the amount to your preference. Omit it entirely for a kid-friendly version or add extra for those who enjoy more spice.
- → Can I prepare components ahead?
Cook rice and chop vegetables up to 24 hours in advance. Store them separately in the refrigerator. Marinate shrimp just before cooking for the best texture and flavor absorption.