Asian Shrimp Bowl (Print)

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

# Components:

→ 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 - Toss shrimp with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper in a bowl. 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 separate 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 evenly among four bowls. Arrange cooked edamame, sliced cucumber, and julienned carrot over the rice.
05 - Place grilled shrimp atop each bowl over the vegetables and rice.
06 - Drizzle each bowl generously with ginger-sesame dressing. Garnish with sliced scallions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • Everything comes together in under 30 minutes, so you can eat well even on your busiest nights.
  • The ginger sesame dressing is so good youll want to drizzle it on salads, noodles, and leftovers all week.
  • It feels like restaurant food but costs a fraction of the price and tastes fresher.
  • You can swap the vegetables based on whats in your fridge, and it still works beautifully.
02 -
  • Dont let the shrimp marinate longer than 15 minutes or the acid and salt will start to cook them and change the texture.
  • Make sure your pan is hot before adding the shrimp, otherwise theyll steam instead of sear and you wont get that caramelized edge.
  • Always taste your dressing before drizzling, some soy sauces are saltier than others and you might need to add more honey or vinegar to balance it out.
03 -
  • Toast your sesame seeds in a dry pan for a minute until golden and fragrant, it makes a huge difference in flavor.
  • Use a mandoline to slice the cucumber and julienne the carrot for uniform pieces that look professional and cook evenly.
  • If your shrimp are different sizes, pull the smaller ones off the heat first so they dont overcook while the larger ones finish.
  • Grate the ginger on a microplane instead of chopping it, youll get more juice and less fibrous texture in the marinade and dressing.
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