Easy Shrimp Rice Bowl Recipes

Shrimp rice bowls are one of those meals that feel fancy but aren’t actually hard to throw together. It’s basically a big ol’ bowl of fluffy rice, tender shrimp, some bright veggies, and a sauce that ties it all up like a perfect little gift. What makes this recipe special is how quickly it comes together, yet every bite feels fresh and satisfying. If you’re like me—always looking for a dinner that’s both simple and shows off—you’re gonna dig this.

My little family is obsessed with this one. My husband, who usually picks at dinner, legit asks for shrimp bowls like it’s a weekend only treat. The other night, I caught him dipping his shrimp back into the sauce and giving me a smug little smile. It’s become our go-to for quick weeknights or even lazy weekend lunches. Plus, when life feels chaotic, throwing this bowl together feels like a tiny little victory.

How to Make It

Okay, first things first, get your rice going. If you’re anything like me, this is the part where you check Instagram while it cooks because rice takes the most patience. Meanwhile, peel and devein those shrimp (unless you bought them already prepped, lucky you). Toss them in a hot pan with a glug of oil and let them sizzle for a couple minutes on each side until they’re pink and just cooked through—overcooked shrimp are sad shrimp. While the shrimp’s doing its thing, chop up some crunchy veggies. I usually go cucumber, bell peppers, and green onions because it adds that fresh crunch and color punch.

The sauce is where the magic happens. Mix some soy sauce, honey, lime juice, and a little grated garlic and ginger. Pour that over the shrimp just at the end, so it glazes up without burning. Then assemble the bowls: rice on the bottom, shrimp, veggies on top, and a sprinkle of sesame seeds if you’ve got ‘em.

✔Ingredient Notes

– Shrimp: Fresh or frozen works, just don’t let it turn rubbery. Quick toss on the pan and you’re good.
– Soy Sauce: The salty backbone of the sauce. Use low-sodium if you want to keep things light.
– Honey: Sweetness that balances the salt and tang. Can swap for maple syrup or brown sugar if needed.
– Rice: Jasmine or basmati, whatever floats your boat. I’m terrible at timing rice, so get a rice cooker if you want to look like a wizard.
– Veggies: Whatever crisp, fresh things you have. Bell pepper, cucumber, carrots—love mixing colors.
– Sesame Oil: Optional but it adds this nutty little whisper of flavor that makes you feel fancy.

✔Recipe Steps

1. Cook rice according to package instructions. Set aside and keep warm.
2. Peel and devein shrimp (or use prepped shrimp if you’re lucky).
3. Heat oil in a skillet over medium-high heat. Add shrimp and cook about 2 minutes per side until pink.
4. Mix soy sauce, honey, lime juice, grated garlic, and ginger in a small bowl.
5. Pour sauce over cooked shrimp in the pan and toss quickly to coat.
6. Chop up your veggies into bite-sized pieces.
7. Build your bowls: start with rice, add shrimp and drizzle with any leftover sauce, then top with fresh veggies and sesame seeds if using.

What to Serve It With

This shrimp bowl is a whole meal on its own, but if you want to go wild, grab some steamed edamame or a quick cucumber salad with rice vinegar. A cold beer or a crisp white wine wouldn’t be wrong either (just saying). If you’re feeling extra, throw on some sliced avocado or a fried egg on top for next-level yum.

✔Tips & Mistakes

Make sure not to overcook the shrimp—pink means done, any more and you’re chewing rubber. Don’t skip peeling the shrimp; no one wants to find a surprise shell when they’re digging in. Also, adding the sauce near the end keeps it fresh and zingy—simmering it down too much makes it too salty.

✔Storage Tips

Leftover shrimp bowls are great for lunch or even breakfast (I’m not judging if you heat it up or grab it cold). Store in an airtight container in the fridge for up to 2 days. The rice might clump a bit but a quick microwave zap with a splash of water sorts that out. Shrimp can get a little rubbery after reheating, so don’t go for the triple-reheat marathon.

✔Variations and Substitutions

If shrimp isn’t your vibe or you’re out, chicken breast or tofu work here too—just adjust cook times. Swapped out soy sauce for tamari to keep it gluten-free, and honestly barely noticed the difference. Honey can be replaced with maple syrup or straight-up brown sugar if that’s what’s in your pantry. If you like it spicy, add a pinch of red pepper flakes or a drizzle of sriracha on top.

Frequently Asked Questions

Easy Shrimp Rice Bowl Recipes

This simple shrimp rice bowl combines succulent sautéed shrimp with fresh vegetables and a flavorful sauce, perfect for a quick weeknight dinner.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 lb Shrimp, peeled and deveined
• ▢ 2 cups Cooked white rice
• ▢ 1 cup Broccoli florets steamed
• ▢ 0.5 cup Carrots, shredded
• ▢ 2 tbsp Soy sauce low sodium
• ▢ 1 tbsp Olive oil
• ▢ 1 tsp Minced garlic
• ▢ 0.25 tsp Ground black pepper
• ▢ 1 tbsp Lime juice freshly squeezed

Instructions

Preparation Steps

• Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
• Add shrimp to the skillet, season with ground black pepper, and cook until pink and opaque, about 3-4 minutes.
• Stir in soy sauce and lime juice, cook for another minute to combine flavors.
• In serving bowls, layer cooked rice, steamed broccoli, and shredded carrots. Top with the cooked shrimp mixture.
• Serve immediately and enjoy your easy shrimp rice bowl.

Notes

You can substitute shrimp with chicken or tofu for a different protein option. Add sriracha for a spicy kick.