This Shrimp Rice Bowl is a quick and easy weeknight dinner option that's ready in just 20 minutes! Packed with flavor from tender shrimp, fresh veggies, and a savory sauce, it's the perfect weeknight meal.
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Shrimp Rice Bowl Dinner
The best part? It's easy to customize and makes for a satisfying, balanced meal you can enjoy anytime!
Ingredients
- Shrimp - With tails off or on, whatever you prefer. Just be sure to thaw them properly before cooking, as frozen shrimp can release too much water during cooking.
- Carrots & cucumbers - You can also julienne them if you want a more delicate texture. I just sliced them thinly.
- Sprouted beans - I love adding sprouted beans to my bowls for a fresh, crunchy bite. If you can't find sprouted greens, just use arugula or lettuce on top.
- Edamame - My favorite thing! I always use frozen edamame for convenience. They thaw quickly, and their mild flavor complements any Asian-style meal!
- Rice: I prefer using white or brown rice for this bowl. I cook about ½ cup of raw rice to make 1 cup of cooked rice, but you can use more if you like a bigger portion.
- Sweet chili sauce - This sauce gives the bowl a nice sweetness, but if you're craving more heat, I add a splash of Sriracha or hot sauce.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Shrimp Rice Bowl
- Prep the ingredients: Chop all the veggies and set them aside. In a small bowl, whisk together the sauce ingredients.
- Marinate the shrimp: Add just enough sauce to coat the shrimp and let it marinate for 30 minutes.
- Cook the shrimp: Heat sesame oil in a skillet over medium heat. Cook the shrimp for 1-2 minutes on each side until they turn opaque.
- Make the sauce: Remove the shrimp from the skillet. In the same skillet, add the remaining sauce and simmer until it thickens.
- For extra sauce: If you want extra sauce for reheating leftovers, double the ingredients!
Tips
- For best results, thaw frozen shrimp in the fridge overnight or quickly under cold running water. Make sure they're fully thawed before cooking to avoid extra moisture in the pan.
- Be careful not to overcook the shrimp. Cook for 1-2 minutes per side until opaque. Overcooked shrimp can become rubbery, so it's important to keep an eye on them.
- Customize the vegetables. Thinly sliced carrots, sprouted beans, edamame, and corn work perfectly here, but feel free to swap them for other vegetables like bell peppers, zucchini, or snap peas.
- Rice. Freshly cooked rice works best, but leftover rice is a great option too. Add a pop of color with my yellow rice, or cilantro lime rice.
- If you want to add some fun twist to this dish, try one of my Asian sauces instead.
Freezing And Storing Instructions
If you want to make it ahead, store all the ingredients separately, and it should last you for quite a few days.
Keep the sauce separate from the rice and shrimp, if possible, to prevent it from becoming soggy.
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Recipe Card
Spicy Shrimp Rice Bowl
Ingredients
Method
- Prep the ingredients: Chop and prep all the veggies and set them aside.¼ cup carrots, ¼ cup bean sprouts, ¼ cup edamame, 2 tablespoons cucumbers, ¼ cup corn
- Marinate the shrimp: In a small bowl, whisk together the sauce ingredients. Add just enough sauce to coat the shrimp and let it marinate for 30 minutes.4-8 ounces jumbo shrimp, 1 tablespoon soy sauce, 1 tablespoon sweet chili sauce, ½ teaspoon garlic, ¼ teaspoon ginger, ⅛ teaspoon red pepper flakes
- Cook the shrimp: Heat sesame oil in a skillet over medium heat. Cook the shrimp for 1-2 minutes on each side until they turn opaque.1 teaspoon sesame oil
- Make the sauce: Remove the shrimp from the skillet. In the same skillet, add the remaining sauce and simmer until it thickens.
- Assemble: Add rice, veggies and shrimp to the bowl and top with more sauce, and red pepper flakes.1 cup cooked rice
Nutrition
Notes
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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