Asian Shrimp Bowl (Printable)

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

# What You'll Need:

→ Shrimp Marinade

01 - 1 pound 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 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

# Step-by-Step:

01 - In a mixing bowl, combine shrimp with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Toss until evenly coated 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 until hot. Place marinated shrimp on the hot surface and cook for 2 to 3 minutes per side until shrimp turn pink and are cooked through. Transfer to a plate.
04 - Divide cooked rice equally among four serving bowls. Arrange edamame, cucumber, and carrot around the rice in a visually appealing pattern.
05 - Top each bowl with grilled shrimp. Drizzle generously with ginger-sesame dressing, ensuring even coverage.
06 - Garnish each bowl with sliced scallions and sesame seeds. Serve immediately while shrimp is still warm.

# Expert Advice:

01 -
  • Everything comes together in under half an hour, so you can have a restaurant-quality bowl on a weeknight without the stress.
  • The ginger-sesame dressing is so good youll want to drizzle it on everything, and it keeps for days in the fridge.
  • Each bite gives you crisp vegetables, tender shrimp, and that satisfying contrast of textures that makes you keep reaching for more.
  • Its endlessly adaptable, so you can swap in whatever vegetables or grains you have on hand and it still tastes intentional.
02 -
  • Dont skip patting the shrimp dry before marinating, because excess moisture dilutes the marinade and prevents a good sear.
  • Make the dressing first and let it sit while you cook, the flavors will meld together and taste more balanced by the time you drizzle it.
  • If your shrimp are curling up too tightly in the pan, your heat is too high, lower it slightly so they cook through without getting rubbery.
  • Day-old rice is your friend here because it has less moisture and wont turn mushy when the dressing hits it.
03 -
  • Double the dressing recipe and keep it in a jar, its perfect on salads, grain bowls, or drizzled over roasted vegetables all week long.
  • If you want a little crunch, add some crispy fried shallots or wonton strips on top just before serving for texture contrast.
  • Marinate the shrimp in the morning and leave them in the fridge all day, the longer they sit, the more flavor they absorb without getting mushy.
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