Asian Shrimp Bowl Ginger Sesame (Printable)

Juicy grilled shrimp over fluffy rice with crisp veggies 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 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 until evenly coated and let stand 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. Place shrimp on the hot surface and cook 2 to 3 minutes per side until pink and completely cooked through.
04 - Divide cooked rice evenly among four serving bowls. Arrange edamame, cucumber slices, and julienned carrot over the rice base.
05 - Distribute grilled shrimp evenly across each bowl and drizzle generously with the ginger-sesame dressing.
06 - Sprinkle sliced scallions and sesame seeds over each bowl. Serve immediately while shrimp is still warm.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes infinitely better.
  • You get that satisfying grilled shrimp flavor without heating up your whole kitchen on warm days.
  • The dressing is genuinely addictive and works on basically any grain or vegetable you have lying around.
02 -
  • Overcooked shrimp becomes rubbery and sad; pull them off the heat the second they turn pink because they'll keep cooking slightly from residual heat.
  • Make the dressing at least five minutes before you need it so the flavors have time to meld and get more interesting than the sum of their parts.
03 -
  • Buy shrimp that still has the vein removed but not the tail; tails give you something to grab and look more professional on the plate.
  • Room-temperature shrimp marinates faster than cold shrimp, so pull them out of the fridge five minutes before you start prepping if you can remember.
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