Asian Shrimp Bowl with Ginger-Sesame (Printable)

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

# What You'll 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 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. Toss to coat evenly 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. Grill shrimp for 2 to 3 minutes per side until opaque and cooked through.
04 - Divide cooked rice evenly among four serving bowls. Arrange edamame, cucumber slices, and julienned carrot over the rice in an appealing pattern.
05 - Place grilled shrimp on top of each vegetable-rice arrangement. Drizzle generously with ginger-sesame dressing.
06 - Top each bowl with sliced scallions and sesame seeds. Serve immediately while shrimp is warm.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, which means you can have dinner ready before you've even finished scrolling through your phone.
  • The shrimp stays tender and juicy, never rubbery or overdone, because the marinade keeps everything moist while grilling.
  • You can prep vegetables the night before, making weeknight assembly feel less like cooking and more like building something beautiful.
  • One bowl fills you up completely, so you won't be hunting for a snack an hour later despite eating something technically light.
02 -
  • Don't skip patting the shrimp dry before grilling, or they'll steam instead of sear and you'll lose that wonderful caramelized exterior.
  • Make the dressing first and taste it before the shrimp is done cooking, because you might want to adjust the ratios and it's easier to fix while you still have time.
  • The vegetables should be added just before serving, especially the cucumber, so they don't get soggy from the dressing or warm rice.
03 -
  • Use a microplane to grate your ginger for the smoothest, most seamless texture that distributes evenly through the dressing instead of creating ginger shards.
  • Buy pre-cooked shrimp if you're truly short on time, then simply warm them in the marinade for a minute or two instead of grilling, and nobody will know the difference.
  • Make a double batch of dressing and keep it on hand for other bowls, salads, or as a marinade for chicken, because once you taste it you'll want it on everything.
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