Asian Shrimp Bowl (Print Version)

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

# Ingredients List:

→ 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

→ 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, toss shrimp with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. 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 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 serving bowls. Arrange edamame, cucumber slices, and julienned carrot over the rice base.
05 - Place grilled shrimp on top of each vegetable arrangement. Drizzle generously with ginger-sesame dressing.
06 - Top each bowl with sliced scallions and sesame seeds. Serve immediately while shrimp is still warm.

# Expert Tips:

01 -
  • Everything comes together in 30 minutes, making it perfect for nights when you're hungry but unwilling to spend all evening cooking.
  • The ginger-sesame dressing is so good you'll find yourself drizzling it on everything from salads to grain bowls for weeks.
  • It feels restaurant-quality but tastes even better when you make it yourself, especially knowing exactly what went into every bite.
02 -
  • Don't skip the marinating step, those 10 minutes are when the shrimp actually absorbs flavor instead of just sitting in a bowl looking pretty.
  • Taste the dressing before it meets the bowl, because this is where you control whether it whispers or shouts at your palate, and no two batches of sesame oil taste quite the same.
03 -
  • Buy shrimp that smell like ocean, not ammonia, because your nose knows the difference and will regret lying to you.
  • Pat the shrimp dry before the pan hits them, moisture is the enemy of a proper sear and you want that caramelized edge.
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