Asian Shrimp Bowl with Ginger-Sesame (Printable Version)

Grilled shrimp over rice with fresh vegetables 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 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, fresh 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 carrot julienne over the rice base.
05 - Place grilled shrimp on top of each bowl. Drizzle generously with ginger-sesame dressing.
06 - Garnish each bowl with sliced scallions and sesame seeds. Serve immediately while shrimp is warm.

# Expert Tips:

01 -
  • The whole bowl comes together in 30 minutes, which means weeknight dinners suddenly feel less like a chore.
  • It tastes restaurant-quality but uses ingredients you can actually find at any grocery store without hunting.
  • You get that satisfying crunch and freshness with protein that keeps you full, no weird aftertaste lingering around.
02 -
  • Don't skip marinating the shrimp, because those 10 minutes make the difference between shrimp that tastes like shrimp and shrimp that tastes like something actually worth eating.
  • If you're making the dressing ahead, hold off on adding the ginger until right before serving because it can get overwhelming after sitting around for hours.
03 -
  • Buy shrimp the day you're using them if possible, because frozen shrimp that's been thawed sometimes has that watery quality that's hard to shake.
  • Toast your own sesame oil if you find regular bottled sesame oil tastes a little thin, because there's something about oil that's been gently warmed that changes everything.
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