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Avatar photoJohnson Maya

Easy Shrimp Rice Bowl Recipe (Ready in 30 Minutes)

This vibrant shrimp rice bowl recipe combines succulent shrimp, fluffy jasmine rice, and crisp vegetables in a savory-sweet Asian-inspired sauce — all ready in just 25 minutes. Perfect for healthy weeknight dinners or meal prep, it's packed with flavor and protein.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE RICE:
  • 1 ½ cups (300g) jasmine rice, uncooked
  • 3 cups water
  • Pinch of salt
  • FOR THE SHRIMP & VEGETABLES:
  • 1 ½ tbsp (22ml) avocado oil, divided
  • 1 lb (450g) large shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 red bell pepper, thinly sliced
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5g) brown sugar
  • ½ tsp red pepper flakes (optional)
  • 1 tbsp (15ml) sesame oil
  • 2 green onions, sliced
  • FOR GARNISH (optional):
  • Lime wedges
  • Sesame seeds
  • Cilantro

Equipment

  • Medium saucepan
  • Large skillet or wok
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Mixing spoon

Method
 

  1. shrimp rice bowl recipe recipeCard1
  2. In a medium saucepan, combine 1 ½ cups jasmine rice with 3 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and set aside.
  3. While rice cooks, prepare all ingredients: peel and devein shrimp, mince garlic, grate ginger, slice bell pepper and green onions. Keep aromatics together and set aside.
  4. Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 minute per side until just pink. Remove and set aside.
  5. Add remaining ½ tbsp oil to the skillet. Sauté garlic, ginger, and white parts of green onions for 30 seconds until fragrant. Add bell pepper and stir-fry for 2–3 minutes until crisp-tender.
  6. Return shrimp to the skillet. Add soy sauce, rice vinegar, brown sugar, and red pepper flakes. Stir to combine and simmer for 1 minute until sauce thickens slightly.
  7. Remove from heat and stir in sesame oil. Divide rice among four bowls, top with shrimp mixture, and garnish with green onions. Serve immediately with lime wedges if desired.

Nutrition

Calories: 385 | Carbohydrates: 52 | Protein: 23 | Fat: 10 | Fiber: 2 | Sugar: 6

Notes

STORAGE: Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat shrimp mixture in a skillet with a splash of water; fluff rice before serving. Do not freeze for best texture.
MAKE AHEAD: Cook rice and shrimp mixture up to 1 day in advance. Assemble bowls fresh with cold garnishes for best results.
SUBSTITUTIONS: Use tamari or coconut aminos for gluten-free. Replace jasmine rice with brown rice or cauliflower rice for lower carbs. Swap bell pepper with snap peas or bok choy.
PRO TIPS: Always sear shrimp in batches to avoid steaming. Add sesame oil off-heat to preserve flavor. Taste sauce before adding salt — soy sauce is already salty.
SERVING SUGGESTIONS: Serve with lime wedges, crushed peanuts, or a fried egg. Pair with watermelon feta salad or pickled vegetables for a complete meal.
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