Description
This vibrant and flavorful Ginger & Garlic Shrimp Bowl recipe comes together in just 20 minutes, making it a perfect quick and healthy meal. Succulent shrimp are sautéed with fresh ginger, garlic, and a tangy soy-lime sauce, then served over tender sushi rice with creamy avocado, fresh scallions, cilantro, and a spicy mayo drizzle. Customize with your favorite veggies or serve alongside crispy seaweed squares for an added crunch and umami boost.
Ingredients
Shrimp and Sauce
- 1½ lbs large raw shrimp, peeled, deveined, tails removed
- 2 Tbsp neutral oil (such as grapeseed oil)
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 tsp ginger paste or 1-inch piece of ginger root, peeled and finely grated
- 1 garlic clove, grated
- 2 Tbsp reduced-sodium soy sauce
- 1 lime, juiced (plus additional lime wedges for serving)
Rice
- 1½ cups short grain white rice (such as sushi rice; can substitute with brown rice)
Spicy Mayo
- ⅓ cup Kewpie mayonnaise
- 1 Tbsp Sriracha
- 1 tsp reduced-sodium soy sauce
Toppings and Garnishes
- 1-2 ripe avocados, peeled and cubed
- 3 scallions, thinly sliced
- Fresh cilantro
- Sesame seeds
- Seaweed squares (optional, for serving)
- Optional veggies: roasted broccoli, sautéed baby bok choy, pickled red onions, shredded carrots, thinly sliced cucumbers, edamame
Instructions
- Prepare Rice and Spicy Mayo: Cook the white rice according to package instructions or preferred method. While the rice cooks, make the spicy mayo by combining ⅓ cup Kewpie mayonnaise, 1 Tbsp Sriracha, and 1 tsp reduced-sodium soy sauce in a small bowl. Stir well, taste, and adjust by adding more Sriracha for extra heat. Set aside.
- Cook the Shrimp: Heat 2 Tbsp neutral oil in a large skillet over medium-high heat. When hot, add the shrimp, seasoning with 1 tsp kosher salt and ¼ tsp freshly ground black pepper. Cook the shrimp for about 1-2 minutes until they start turning pink. Flip the shrimp, then add 2 tsp ginger paste, 1 grated garlic clove, 2 Tbsp soy sauce, and the juice of 1 lime. Cook for an additional 1-2 minutes, stirring to evenly coat the shrimp with the flavorful sauce. Remove from heat and transfer shrimp to a large bowl.
- Assemble the Bowls: Divide the cooked rice evenly among 4 serving bowls. Top each bowl with the cooked shrimp, then add cubed avocado. Garnish with thinly sliced scallions, fresh cilantro, and sesame seeds. Add any optional veggies and toppings you prefer. Drizzle generously with the prepared spicy mayo. Serve immediately with lime wedges and seaweed squares, if desired.
Notes
- For a healthier twist, substitute white rice with brown rice or cauliflower rice.
- Adjust the amount of Sriracha in the spicy mayo to control the level of heat.
- Use fresh ginger root for the most vibrant ginger flavor, but ginger paste is a convenient alternative.
- Optional veggies like roasted broccoli or sautéed bok choy add extra nutrition and texture.
- Seaweed squares add a lovely crunch and umami boost but are entirely optional.
- This dish is best served immediately to enjoy the shrimp at their juiciest and the rice warm.
