Description

A flavorful and fresh shrimp bowl loaded with juicy shrimp, colorful veggies, fluffy rice, and a bold, savory sauce. This is a quick, healthy, and satisfying meal that’s perfect for busy weeknights or meal prep. It’s endlessly customizable, deeply comforting, and ready in under 30 minutes. Whether you’re craving something spicy, crunchy, or creamy, this shrimp bowl has it all in one delicious package.

Ingredients

Scale

1 lb shrimp (peeled and deveined)
2 cups cooked jasmine or brown rice
½ cup shredded carrots
½ cup sliced cucumber
½ cup shelled edamame
½ cup red cabbage, shredded
1 avocado (optional)
2 tbsp soy sauce (for marinade)
1 tsp sesame oil
1 tsp rice vinegar
1 garlic clove, minced
½ tsp chili paste (optional)
1 tbsp soy sauce (for sauce)
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey or brown sugar
½ tsp minced garlic
Sesame seeds, green onions, lime wedges for garnish

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Instructions

Cook the rice and let it cool slightly.
Marinate shrimp in soy sauce, sesame oil, vinegar, garlic, and chili paste for 10–15 minutes.
Prepare vegetables by slicing and shredding as needed.
In a skillet, cook shrimp for 2–3 minutes per side until pink and lightly golden.
Whisk together sauce ingredients: soy sauce, vinegar, sesame oil, honey, and garlic.
Assemble bowls by layering rice, vegetables, and shrimp.
Drizzle sauce over top and garnish with sesame seeds, green onions, and lime wedges.

Notes

Dry shrimp well before cooking for better sear.
Use day-old rice for better texture.
Customize toppings to your liking: try mango, radishes, or crispy onions.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 2–3
Calories: 410
Sugar: 6g
Sodium: 780mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 28g
Cholesterol: 165mg