Asian Shrimp Bowl (Printer-Friendly)

Grilled shrimp over fluffy 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

# How-To Steps:

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, ginger, 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 among four bowls. Arrange edamame, cucumber, and carrot over the rice base.
05 - Top each bowl with grilled shrimp. Drizzle generously with ginger-sesame dressing.
06 - Garnish with scallions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The whole thing comes together faster than takeout, and your kitchen smells like a restaurant instead of your usual Tuesday dinner.
  • You can prep everything ahead of time and just grill the shrimp when you're ready to eat, making it perfect for busy nights or meal prep.
  • The dressing is dangerously addictive—I've caught myself dipping vegetables in it straight from the bowl when nobody's looking.
02 -
  • Don't skip the marinating step even though it seems short—those ten minutes actually do something, and shrimp marinated for even just five minutes tastes noticeably better than shrimp thrown straight on the pan.
  • The dressing can be made up to three days ahead and stored in the refrigerator, which means you can have this bowl ready to go in under twenty minutes on a weeknight.
03 -
  • Keep your grill pan or skillet screaming hot—shrimp needs high heat to get that golden crust without becoming rubber, so don't turn down the temperature even if it seems aggressive.
  • Make the dressing first and let it sit while you prep everything else, which lets the flavors meld and gives you one less thing to think about when you're actually cooking.
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