Asian-Inspired Sesame Ginger Shrimp Rice Bowl

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A colorful and vibrant rice bowl featuring sautéed shrimp glazed with sesame ginger sauce, served over steamed rice with fresh vegetables. This Asian Fusion-inspired rice and grain recipe, ready in about 16 minutes, pairs large shrimp, vegetable oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound, peeled and deveined large shrimp
• 2 tablespoons vegetable oil
• 1 tablespoon, grated fresh ginger
• 3 cloves, minced garlic cloves
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 teaspoons, toasted sesame seeds
• 4 cups cooked jasmine rice
• 1 cup shredded carrot
• 1 cup sliced cucumber
• 1/4 cup thinly sliced green onions
• 1/4 cup, chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon grated fresh ginger, and 3 minced garlic cloves; set aside.
2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add 1 pound peeled and deveined large shrimp to the skillet in a single layer; cook for 2 minutes without stirring until the edges start to turn pink.
4. Step 4: Flip the shrimp and pour the prepared sauce over them; cook and stir for another 2-3 minutes until the shrimp are cooked through and coated in a glossy sauce.
5. Step 5: Divide 4 cups cooked jasmine rice among 4 bowls; top each with sautéed shrimp, 1 cup shredded carrot, 1 cup sliced cucumber, 1/4 cup thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
6. Step 6: Sprinkle 2 teaspoons toasted sesame seeds evenly over the bowls and serve immediately.