Asian Shrimp Bowl Ginger Sesame (Printable)

Vibrant bowl with grilled shrimp, crisp vegetables, and tangy ginger-sesame dressing ready in 30 minutes.

# 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 rice 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 for garnish

→ 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

# Directions:

01 - Combine shrimp with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper in a bowl. Allow to marinate for 10 minutes at room temperature.
02 - While shrimp marinates, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, finely grated ginger, minced garlic, and sriracha in a small bowl until combined. 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 jasmine rice evenly among four serving bowls. Arrange edamame, cucumber slices, and julienned carrot over the rice in an organized pattern.
05 - Place grilled shrimp on top of each vegetable arrangement. Drizzle each bowl generously with ginger-sesame dressing.
06 - Sprinkle scallions and sesame seeds over each bowl as final garnish. Serve immediately while shrimp remains warm.

# Expert Tips:

01 -
  • It comes together in thirty minutes flat, which means weeknight dinner or surprising yourself on a lazy afternoon.
  • The ginger-sesame dressing is genuinely addictive, and you'll find yourself drizzling it on everything else you cook for weeks.
  • It's the kind of meal that looks restaurant-quality but feels casual enough to eat straight from the bowl.
02 -
  • Don't marinate the shrimp longer than ten minutes with the acid and salt, or they'll start breaking down and get mushy—timing matters here.
  • Room-temperature shrimp cook unevenly, so pull them from the fridge just before you're ready to sear them, and pat them dry so they get a proper sear instead of steaming.
03 -
  • Pat your shrimp completely dry before they hit the hot pan—any moisture will prevent proper browning and they'll steam instead of sear.
  • Make extra dressing because you'll want it for leftovers, and honestly, you'll probably dip vegetables in it while you're cooking.
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