Asian Shrimp Bowl Healthy (Print version)

Juicy grilled shrimp with crisp vegetables and ginger-sesame dressing over fragrant jasmine rice.

# What you’ll need:

→ Shrimp Marinade

01 - 1 pound 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 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

# Steps:

01 - Combine shrimp with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper in a bowl. Allow to marinate for 10 minutes.
02 - While shrimp marinates, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, 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, sliced cucumber, and julienned carrot over the rice base.
05 - Place grilled shrimp atop each bowl and drizzle generously with ginger-sesame dressing.
06 - Finish each bowl with sliced scallions and sesame seeds. Serve immediately.

# Cooking tips:

01 -
  • It comes together in under 30 minutes, which means you can have dinner on the table between getting home and actually sitting down.
  • The dressing is so good you'll find yourself drizzling it on everything else for days afterward.
  • Grilled shrimp has this satisfying texture that makes the whole bowl feel substantial without weighing you down.
  • You can prep most of the vegetables ahead and just assemble when you're ready to eat.
02 -
  • Don't skip the 10-minute marinade for the shrimp—I learned this the hard way when I tried rushing; those 10 minutes genuinely transform the flavor.
  • Overcooked shrimp becomes rubbery and sad, so watch them carefully and pull them off the heat the moment they turn pink.
  • Make the dressing first because it needs to sit for a few minutes to let all those flavors marry together properly.
  • The rice should be at room temperature or slightly warm, not piping hot, so it doesn't wilt the vegetables.
03 -
  • Prep your vegetables the morning of and store them in separate containers; assembly then takes literally five minutes.
  • Toast your sesame seeds lightly in a dry pan for 30 seconds before garnishing—it wakes up their flavor completely.
  • If you're making this for guests, arrange everything buffet-style so people can assemble their own bowls and customize the dressing amount.
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