Asian Shrimp Bowl (Print version)

Vibrant bowl with grilled shrimp, crisp vegetables, and tangy ginger-sesame dressing. Ready in 30 minutes.

# Required ingredients:

→ 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

# How to make it:

01 - In a bowl, combine shrimp with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Allow to 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 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 in organized portions.
05 - Top each bowl with grilled shrimp and drizzle generously with ginger-sesame dressing.
06 - Garnish each bowl with scallions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means weeknight dinners feel like you actually tried.
  • The ginger-sesame dressing is so good you'll find yourself drizzling it on everything for weeks.
  • It's the kind of meal that feels indulgent but leaves you feeling energized, not weighed down.
02 -
  • Don't skip marinating the shrimp—I learned this the hard way when I once skipped it thinking I was saving time, and the difference was noticeable and disappointing.
  • The dressing is powerful enough to carry the whole bowl, so don't be shy with it; every element underneath deserves to be coated.
03 -
  • Cook your rice the night before so you're only managing one hot pan when dinner guests are minutes away.
  • Keep a small jar of ginger-sesame dressing in the refrigerator—it keeps for a week and turns everything from grain bowls to roasted vegetables into something memorable.
Return