Shrimp and Rice Bowl

Enjoy this easy Shrimp and Rice Bowl for lunch or dinner in 30 minutes or less! Teriyaki style shrimp is served over a bed of rice with delicious toppings like pineapple, avocado, pickled carrots, sriracha mayo and more.

Rice bowls are always a delicious go-to option for lunch, dinner or meal prep. Shrimp and rice bowls come together easily because the shrimp cooks quick and you can pile them high with your favorite bowl toppings.

Fresh ingredients with simple flavors combine to create a delicious bowl for the entire family. Try this recipe as a delicious weeknight meal or anytime!

Why You’ll Love This Recipe

• The shrimp cooks quickly and easily.
• The simple teriyaki sauce adds delicious flavor.
• This recipe is gluten free and dairy free.
• The shrimp rice bowls are easy to customize! Assemble the bowls with any of your favorite ingredients.

Shrimp Bowl Ingredients

This recipe includes the ingredients you need for the shrimp, including the simple sauce. All of the other ingredients are fully customizable based on your taste. Options for additional bowl ingredients are included below.

• Shrimp – We prefer large shrimp for this recipe – 16 to 20 per pound. You can use another size of shrimp but be sure to watch them as they cook so you don’t overcook. You can cook with the tail on or off. If you cook with the tail on, you will have to pull them off when eating.
• Extra Virgin Olive Oil – You can substitute with another type of oil like avocado oil or canola or grapeseed oil.
• Sauce Ingredients – You will need soy sauce, honey, garlic, sesame oil, ground ginger and cornstarch for the sauce. You can substitute the soy sauce with tamari sauce to make it gluten free.
• Cooked Rice – We prefer cooked white rice like Jasmine rice or basmati rice for this teriyaki shrimp bowl, but you can use brown rice. Lower carb options like quinoa or cauliflower rice work too.
• Toppings: We love serving the shrimp with pickled carrots, sliced cucumber, jalapeno, avocado, pineapple, mango, sliced red onion or green onion, cilantro, red pepper flakes, sesame seeds, lime wedges and sriracha mayo.

To make sriracha mayo, combine 1/2 cup mayonnaise, 1 tablespoon sriracha and 1 teaspoon soy sauce in a small bowl, whisking well to combine. Cover and refrigerate before using and refrigerate any leftovers.

How to Make Shrimp and Rice Bowls

Shrimp bowls come together quickly and easily in just a few steps. The shrimp cooks in one pan before you assemble the bowls.

If you like a lot of sauce in your rice bowl, double the ingredients for the teriyaki sauce.

You can cook the rice before you make the shrimp or you can cook it while you are cooking the shrimp.

1. Cook the shrimp: Heat the olive oil in a skillet set over medium-high heat. In two batches, cook the shrimp in the skillet for 2 to 3 minutes per side, until the shrimp is pink and cooked through. Transfer the shrimp to a bowl.
2. Cook the sauce: Add water, soy sauce, honey, garlic, sesame oil and ginger to the skillet, whisking to combine. Bring the mixture to a boil. In a small bowl, whisk together the cornstarch and remaining water. Whisk the cornstarch mixture into the skillet and simmer for 1 to 2 minutes, until thick and pasty.
3. Mix together the sauce and shrimp: Return the shrimp to the skillet and toss to coat evenly in the sauce.
4. Assemble the bowls: Serve the cooked shrimp over a bed of cooked rice. Layer other ingredients on top like pickled carrots, sliced cucumbers, chopped pineapple, red onions, avocado, chopped cilantro and sriracha mayo. You can easily substitute any of the toppings with other preferred ingredients.

Baked Shrimp or Grilled Shrimp: Instead of sautéing the shrimp, you can bake the shrimp in an oven at 400 degrees Fahrenheit for 4 to 6 minutes. Or grill them over medium-high heat on a grill. Make sure you watch the shrimp cook since it cooks quickly. The shrimp is cooked when it is pink on all sides.

Expert Tips

• Do not overcook the shrimp. Shrimp cooks quickly so be sure to watch them as they cook and remove from the heat when they turn pink.
• Substitute the rice for cauliflower rice. You can use any type of long grain white rice or brown rice. Or you can substitute the rice for cauliflower rice.
• Use another type of protein. You can substitute the shrimp with cooked chicken or use black beans.
• Add other vegetables. You can make your own combination of ingredients by using other vegetables like red bell pepper, broccoli, sliced radishes and roasted sweet potatoes. You can also serve the bowls over a bed of lettuce.
• Garnish with fresh cilantro and lime juice. This adds even more fresh color and flavor to the shrimp bowls.
• Add heat. If you love spicy flavor, add a pinch of red pepper flakes or freshly sliced jalapeños.

Meal Prep and Storage

Shrimp bowls are the perfect thing to meal prep during the beginning of the week. You can save time by chopping and prepping the ingredients in advance so that when you’re ready to eat, the bowls will come together easily. You can also cook the shrimp and the rice up to 3 days in advance.

Store the shrimp and rice for up to 3 days in a sealed container in the refrigerator. Shrimp and rice does not freeze well so we don’t recommend freezing it.

If you love this shrimp bowl recipe then you will love our other favorite rice bowl recipes!

Rice Bowl Recipes

• Banh Mi Rice Bowl
• Veggie Burrito Bowl
• Ground Beef Burrito Bowl

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