Asian Shrimp Bowl (Printable)

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

# Ingredient List:

→ 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 - 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 at room temperature.
02 - While shrimp marinates, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, finely grated ginger, minced garlic, and sriracha in a small mixing bowl until emulsified. Reserve for serving.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated shrimp for 2-3 minutes per side until the flesh turns opaque pink and reaches full doneness.
04 - Distribute cooked jasmine rice evenly among four serving bowls. Arrange cooked edamame, sliced cucumber, and julienned carrot in organized sections over the rice.
05 - Place grilled shrimp portions on top of each rice bowl, distributing equally among servings.
06 - Drizzle prepared ginger-sesame dressing generously over each bowl. Finish with scallions and sesame seeds. Serve immediately while shrimp retains warmth.

# Expert Advice:

01 -
  • Everything comes together in under thirty minutes, which means you can start cooking when you walk in the door and still eat at a reasonable hour.
  • The ginger-sesame dressing does all the heavy lifting, turning simple ingredients into something that feels special without any fuss.
  • It looks like the kind of bowl you'd order out, but you made it yourself with ingredients you actually recognize.
  • Leftovers hold up beautifully, so lunch the next day feels like a small gift you gave yourself the night before.
02 -
  • Don't skip the marinating time, even though ten minutes feels short, because it's the difference between shrimp that tastes seasoned all the way through and shrimp that just tastes like shrimp with sauce on top.
  • Make sure your pan is actually hot before the shrimp go in, or they'll steam instead of sear and you'll lose that caramelized edge that makes them interesting.
  • The dressing will seem too intense when you taste it straight from the bowl, but once it's distributed over rice and vegetables it becomes exactly right.
03 -
  • Double the dressing recipe and keep the extra in a jar in the fridge, it lasts for a week and turns any bowl of leftovers into something you actually want to eat.
  • If your shrimp are sticking to the pan, it usually means the pan wasn't hot enough or you didn't give them a minute to release on their own before trying to flip them.
  • Toasting your sesame seeds in a dry pan for a minute or two before sprinkling them on top brings out a deeper, nuttier flavor that's worth the extra step.
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