Shrimp Bowl

Shrimp Bowl
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Gingery-soy shrimp a top a bowl of rice with fresh vegetables and a spicy creamy sauce makes a great spring lunch. Make all the components ahead of time for easy assembly at lunch time.


  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. honey
  • 1 tsp. sesame oil
  • 1 tsp. fresh grated ginger
  • 1 tsp. minced garlic
  • 1 lb. medium shrimp, peeled, deveined, tails removed
  • 1 Tbsp. canola oil
  • ¼ cup mayonnaise
  • 1 Tbsp. sriracha
  • ½ tsp. lime juice
  • 4 cups cooked brown or white rice, cooled to room temperature
  • 3 cups assorted vegetables, (i.e. thin sliced cucumbers, shredded carrots, radish, seaweed salad, edamame, green onion, sliced jalapeno, etc.)
  • 1 avocado, cubed
  • Pickled ginger
  • Toasted sesame seeds


  1. Whisk together soy sauce, rice vinegar, honey, sesame oil, ginger and garlic. Pour ½ of the mixture over shrimp and allow to marinate at room temperature for 15 minutes. Set aside remaining soy mixture.
  2. Meanwhile mix together mayonnaise, sriracha and lime juice; refrigerate until ready to use.
  3. Heat a large skillet over medium-high heat; add oil. Remove shrimp from marinade; add to pan and cook 2-3 minutes tossing occasionally until shrimp just turns pink. Remove from heat and allow to cool; dress with reserved soy marinade. Store refrigerated.
  4. When ready to build a bowl add 1 cup of rice, top with ¼ of the shrimp, about ¾ cup of desired vegetables, ¼ of avocado cubes, and desired amount of pickled ginger and sesame seeds. Drizzle with spicy mayo.
  5. Refrigerate leftovers.
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