Save My neighbor came back from a weekend market trip with a bag of fresh shrimp and asked if I had any quick ideas. I pulled out whatever vegetables I had in the crisper drawer and some leftover jasmine rice, thinking we'd just throw together something simple. What came out of that improvised lunch turned into one of those meals I now crave on busy weeknights. The shrimp sizzled in the hot pan, filling the kitchen with sesame and ginger, and suddenly we had bowls that looked like they belonged in a restaurant.
I made this for a friend who was convinced she didn't like shrimp. She took one cautious bite, then another, and by the end of the bowl she was asking me to write down the recipe. I think it was the way the sweet honey balanced the salty soy, and how the cool cucumber cut through the warmth of the grilled shrimp. Sometimes all it takes is the right combination to change someone's mind about an ingredient.
Ingredients
- Large shrimp, peeled and deveined: Fresh or frozen work equally well, just make sure they're fully thawed and patted dry so they sear instead of steam.
- Soy sauce: This shows up twice in the recipe, once for the marinade and again in the dressing, building layers of umami that tie everything together.
- Sesame oil: A little goes a long way, toasted sesame oil adds a nutty richness that makes the whole bowl smell incredible.
- Fresh ginger, grated: Grating it fine releases all the spicy, floral oils, don't skip this or use powdered, it won't be the same.
- Jasmine or sushi rice: Both have a subtle sweetness and sticky texture that soaks up the dressing beautifully.
- Edamame: These little green gems add a pop of color and a satisfying bite, plus they're packed with protein.
- Cucumber, thinly sliced: Cool, crisp, and refreshing, cucumber balances the richness of the shrimp and dressing.
- Carrot, julienned: Thin matchsticks of carrot add crunch and a touch of natural sweetness.
- Rice vinegar: This mild vinegar brightens the dressing without overpowering the other flavors.
- Honey or maple syrup: A spoonful of sweetness rounds out the dressing and helps it cling to the shrimp and vegetables.
- Sriracha or chili sauce: Optional but highly recommended if you like a little kick, adjust the amount to your heat tolerance.
- Sesame seeds: Toasted sesame seeds sprinkled on top add a final nutty crunch and make the bowls look polished.
Instructions
- Marinate the Shrimp:
- In a bowl, toss the shrimp with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper, then let it sit for 10 minutes. This short rest gives the shrimp time to absorb all those aromatic flavors.
- Make the Dressing:
- While the shrimp marinates, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sriracha in a small bowl. Taste it and adjust the sweetness or heat to your liking.
- Grill the Shrimp:
- Heat a grill pan or skillet over medium-high heat until it's really hot, then cook the shrimp for 2 to 3 minutes per side until they turn pink and opaque. Don't overcrowd the pan or they'll steam instead of getting those beautiful char marks.
- Assemble the Bowls:
- Divide the cooked rice among four bowls, then arrange the edamame, cucumber, and carrot on top in neat sections. It doesn't have to be perfect, but a little arrangement makes it more appealing.
- Top and Dress:
- Place the grilled shrimp over the vegetables, then drizzle each bowl generously with the ginger-sesame dressing. Finish with a sprinkle of scallions and sesame seeds, then serve right away while the shrimp is still warm.
Save One evening I packed these bowls into containers and brought them to a potluck where everyone else had casseroles and pasta salads. They disappeared faster than anything on the table, and three people asked me for the recipe before I even sat down to eat. It was one of those quiet proud moments when you realize something you threw together has become a crowd favorite.
Choosing Your Rice
Jasmine rice has a floral aroma and slightly sticky texture that works beautifully in these bowls, but sushi rice is just as good if that's what you have on hand. I've also used brown rice when I wanted something heartier and quinoa when I needed to make it for a gluten-free friend. The key is to cook whatever grain you choose just until tender, not mushy, so it holds up under the dressing and vegetables.
Swapping the Vegetables
This recipe is forgiving when it comes to vegetables, so use what looks fresh at the market or what's languishing in your fridge. I've added thinly sliced radishes for peppery crunch, shredded red cabbage for color, and even blanched snap peas when edamame wasn't available. The goal is a mix of textures and colors that make the bowl feel vibrant and alive, not a strict shopping list you have to follow.
Serving and Storing
These bowls are best eaten fresh, but if you need to meal prep, store the components separately in the fridge. Keep the rice, vegetables, shrimp, and dressing in their own containers, then assemble just before eating so nothing gets soggy. The shrimp will keep for up to two days, and the dressing lasts a week, which means you can build new bowls with different proteins or vegetables throughout the week.
- Warm the rice gently in the microwave before assembling so the bowl isn't cold.
- Add a handful of fresh herbs like cilantro or mint for an extra layer of brightness.
- If you have leftover dressing, toss it with soba noodles or use it as a marinade for chicken.
Save There's something about a bowl this colorful and fresh that makes even a regular Tuesday feel a little more special. I hope it becomes one of those recipes you turn to when you want something quick, healthy, and satisfying all at once.
Recipe Questions
- → Can I use frozen shrimp?
Yes, frozen shrimp work perfectly. Thaw them completely before marinating and pat dry with paper towels for better searing.
- → What other vegetables can I add?
Sliced bell peppers, shredded cabbage, snap peas, or avocado make excellent additions. Use whatever fresh vegetables you have on hand.
- → Can I make the dressing ahead?
Absolutely. The dressing keeps well in the refrigerator for up to a week. Store it in an airtight container and shake before using.
- → Is this bowl spicy?
The sriracha is optional, so you can control the heat level. Even with it, the spice is mild and balanced by honey and rice vinegar.
- → Can I use brown rice instead?
Yes, brown rice or quinoa are great whole-grain alternatives that add extra fiber and nutrients to the bowl.