Perfect for lunch or dinner, this fast and fresh 30-minute Shrimp Rice Bowl is a great way to add lean protein and extra greens to your next meal without sacrificing flavor. It doesn’t get more delicious or satisfying than large juicy shrimp and tender rainbow chard on a bed of brown rice topped with a savory, garlicky, and spicy Asian sauce.
Shrimp Rice Bowl Recipe
Not only is this shrimp and rice bowl tasty, but it’s also a nutritious meal packed with vitamins and minerals – thank you, shrimp, bell peppers, edamame, and greens. The layer of brown rice adds even more fiber, texture, and substance to every bite. This simple but flavorful recipe is also easy to customize to your liking. Swap out the chard for other leafy greens such as kale or collard greens, or add in some extra avocado. If you’re vegan or vegetarian, simply replace the shrimp with tofu or tempeh for a protein-packed option.
How to Make a Shrimp Rice Bowl
- Mix ponzu sauce, soy sauce, ginger, garlic, sesame oil, and chili flakes in a bowl. Add shrimp and toss to coat—Marinate in the fridge for up to an hour but no longer, all while preparing the vegetables.
- When the shrimp are ready, remove them from the marinade and save the liquid.
- Heat oil in a Dutch oven or wok over medium-high heat. Add shrimp in a single layer and cook for 2 minutes on each side. Remove the pan-seared shrimp and set aside.
- Add one teaspoon of oil and bell peppers in the same pan as the shrimp, and cook for 2-3 minutes. Add the saved marinade and bring to a low boil. Simmer for 3-4 min until reduced by half.
- Fill serving bowls with rice.
- Once the marinade is reduced, add edamame, green onion, and spinach. Cook for 30 seconds, then add chard and cook for 1 minute, stirring constantly to avoid burning. Add shrimp back into the pan and stir until combined.
- Divide greens and shrimp between bowls. Top with cilantro, green onion, sliced avocado, Sriracha, and sesame seeds if desired.
Leftovers and Storage
Although dressed greens do not keep, any leftover shrimp can be stored in an airtight container in the refrigerator for up to 3-4 days.
More Delicious Bowl Recipes,
- Teriyaki Chicken Bowl
- Cauliflower Buddha Bowl Recipe with Peanut Butter Coconut Dressing
- Poke Bowl Recipe
- Shrimp Bowl
- Teriyaki Chicken Bowl
- Instant Pot Buffalo Chicken Quinoa Bowls
If you try making this Shrimp Rice Bowl Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Shrimp Rice Bowl
Ingredients
For the Sauce
- .5 cup ponzu sauce
- 2 tablespoon soy sauce
- 3 inch piece of fresh ginger - peeled and grated
- 6 cloves garlic - minced
- 2.5 teaspoon red chili flakes
For the Shrimp Bowl
- 1 lb large shrimp - thawed, peeled, and deveined
- 1 tablespoon olive oil
- 1 red bell pepper - seeded and chopped
- 1 green bell pepper - seeded and chopped
- 12 oz frozen shelled edamame - thawed
- 1 cup chopped green onion
- 5 cups fresh baby spinach - chopped
- 5 cups rainbow chard - chopped with thick tough stems removed
- 6 cups cooked brown rice
- cilantro - freshly chopped for serving
- 2 large avocados - pitted and sliced
- sriracha - for serving
- sesame seeds - optional
Instructions
- In a medium bowl whisk together the ponzu sauce, soy sauce, fresh grated ginger, garlic, sesame oil and red chili flakes. Add the shrimp to the bowl and toss well to coat. Place the bowl with the shrimp in the refrigerator and allow the shrimp to marinate for 30 minutes to 1 hour (or as much time as you can allow- not exceeding 1 hour). Meanwhile, prepare the vegetables.
- Heat a large Dutch oven or wok over medium high heat. Add the oil. Add the shrimp to the pan in a single layer (reserving the sauce) and cook for 2 minutes, or until cooked on that side. Flip to the other side and cook for an additional 1-2 minutes more. Transfer shrimp to a clean plate or bowl when completely cooked. Repeat with any remaining shrimp. Set the shrimp aside.
- To the same pan over medium high heat add 1 teaspoon of oil. Add the red and green bell pepper and cook for 2-3 minutes, stirring occasionally. Carefully add the remaining marinade to the pan and bring to a low boil. Allow the marinade to simmer for 3-4 minutes, or until liquid has reduced by half. Meanwhile fill each serving bowl with cooked rice and slice your avocado, if desired.
- Once liquid has reduced, stir in the edamame, chopped green onion and the spinach. Allow them to cook until just starting to wilt, approximately 30 seconds. Finally, stir in the rainbow chard and cook for approximately 1 minute, stirring constantly. Add the shrimp back to the pan and remove from heat. Continue to stir a few more times, or until fully combined.
- Divide the greens and the shrimp between the bowls and top with additional cilantro, green onion, sliced avocado, Sriracha and sesame seeds, if desired.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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