Save to Pinterest The Asian Shrimp Bowl is a vibrant and healthy rice bowl featuring juicy grilled shrimp, crisp vegetables, and a tangy ginger-sesame dressing, perfect for a light yet satisfying meal. This easy-to-prepare main dish combines protein-rich seafood with fresh garden ingredients for a refreshing dining experience.
Save to Pinterest The combination of warm jasmine rice and cold, crisp vegetables creates a delightful contrast in every bite. This bowl is designed to be both nourishing and aesthetically pleasing, featuring bright orange carrots, green edamame, and perfectly pink grilled shrimp.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp (peeled and deveined), 1 tbsp soy sauce, 1 tbsp sesame oil, 1 clove garlic (minced), 1 tsp fresh ginger (grated), 1/4 tsp black pepper
- Rice: 2 cups cooked jasmine or sushi rice
- Vegetables: 1 cup shelled edamame (cooked), 1 cup cucumber (thinly sliced), 1 cup carrot (julienned), 2 tbsp scallions (thinly sliced), 1 tbsp sesame seeds (for garnish)
- Ginger-Sesame Dressing: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp honey or maple syrup, 1 tbsp fresh ginger (finely grated), 1 clove garlic (minced), 1 tsp sriracha or chili sauce (optional)
Instructions
- 1.
- In a bowl, toss shrimp with soy sauce, sesame oil, garlic, ginger, and black pepper. Let marinate for 10 minutes.
- 2.
- While shrimp marinates, prepare the dressing: whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha in a small bowl. Set aside.
- 3.
- Heat a grill pan or skillet over medium-high heat. Grill shrimp for 2–3 minutes per side until pink and cooked through.
- 4.
- Divide cooked rice among four bowls. Arrange edamame, cucumber, and carrot over the rice.
- 5.
- Top each bowl with grilled shrimp. Drizzle generously with ginger-sesame dressing.
- 6.
- Garnish with scallions and sesame seeds. Serve immediately.
Zusatztipps für die Zubereitung
Using a grill pan or skillet over medium-high heat ensures the shrimp get a nice sear without overcooking. Be sure to grate the ginger finely so it blends smoothly into the dressing and marinade.
Varianten und Anpassungen
For a whole-grain version, substitute brown rice or quinoa for the jasmine rice. You can also add extra toppings like sliced avocado or pickled radish for more flavor and texture.
Serviervorschläge
This bowl is best served immediately while the shrimp is still warm. It pairs beautifully with a crisp, cold white wine such as Sauvignon Blanc to complement the zesty ginger notes.
Save to Pinterest With 370 calories and 26g of protein per serving, this Asian Shrimp Bowl is a healthy, satisfying meal that brings vibrant flavors to your table with minimal effort.
Recipe FAQs
- → Can I use frozen shrimp for this bowl?
Yes, frozen shrimp work perfectly. Thaw them completely before marinating and pat dry with paper towels to remove excess moisture for better grilling results.
- → What vegetables can I substitute?
Feel free to swap in bell peppers, shredded cabbage, snap peas, or thinly sliced radishes. The base combination is flexible based on your preferences and seasonal availability.
- → How long does the dressing keep?
The ginger-sesame dressing stays fresh in an airtight container in the refrigerator for up to one week. Give it a good whisk before using as the ingredients may separate slightly.
- → Can I make this ahead of time?
You can prep the vegetables and dressing up to 2 days in advance. Grill the shrimp fresh and assemble just before serving for the best texture and flavor.
- → Is this suitable for meal prep?
Absolutely. Store each component separately in airtight containers and assemble when ready to eat. The shrimp and rice reheat beautifully in the microwave.