Asian Shrimp Bowl (Printable)

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

# What You 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 cooked shelled edamame
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:

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, 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 evenly among four bowls. Arrange edamame, cucumber slices, and julienned carrot over the rice.
05 - Place grilled shrimp on top of each bowl and drizzle generously with ginger-sesame dressing.
06 - Garnish each bowl with scallions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It's ready faster than takeout and tastes infinitely fresher than anything in a delivery container.
  • The ginger-sesame dressing is so good you'll find yourself drizzling it on leftovers and regret not doubling the batch.
  • You can prep everything ahead and have dinner on the table in the time it takes to grill the shrimp.
02 -
  • Overcooked shrimp becomes rubbery in seconds—the moment they turn from gray to pink and opaque, they're done, so don't walk away from the pan.
  • Make extra dressing because you'll want it on salads, roasted vegetables, and probably just on a spoon when no one's looking.
03 -
  • Pat your shrimp completely dry before marinating—moisture is the enemy of a good sear and crispy edges.
  • Prep your vegetables while the shrimp marinates so you're not scrambling once the pan gets hot.
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