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This Shrimp Bowl Is Made for Busy Weeknights

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This shrimp bowl recipe is an easy weeknight meal packed with tender shrimp, fluffy rice, fresh toppings, and a drizzle of spicy mayo. It’s colorful, full of flavor, and easy to customize with whatever veggies you have on hand.

A shrimp bowl topped with green onions and cilantro

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Flavor: Each bite is a balance of sweet and savory with a gentle kick of heat, garlicky shrimp, crisp veggies, and a creamy, zesty drizzle.
Time Saver: Shortcut veggies from the produce section make it extra quick.
Make Ahead: Prep the sauce, rice, and toppings ahead so dinner comes together fast.
Serving Suggestions: Serve these as a build-your-own dinner so everyone can customize their bowls with favorite toppings.

spicy mayonnaise, sesame seeds, rice, shrimp, oil, garlic, sriracha, soy sauce, honey, cucumber, cabbage, pineapple, edamame, green onions, and cilantro

Ingredient Notes

Shrimp: Medium or large shrimp work best as they cook quickly and stay juicy. Pat the raw shrimp dry before marinating so they sear nicely. Fresh or thawed frozen shrimp both work well.
Sauce:
- Soy Sauce: Soy sauce adds savory flavor and can be replaced with tamari if needed.
- Honey: Honey balances the sweet heat and helps the shrimp caramelize.
- Sriracha: Sriracha brings a little tangy heat that can be adjusted to taste.
Rice: White rice is a great base for these shrimp rice bowls because it soaks up the sauce without overpowering the toppings. Brown rice, jasmine rice, or cauliflower rice all work too.
Edamame: Shelled edamame adds color, texture, and extra protein. Use frozen edamame to keep the prep easy.
Vegetables: Cucumber, carrot, red cabbage, and avocado add fresh flavor, crunch, and color. Or swap the veggies for a premade coleslaw mix to add crunch without extra chopping.

Variations

Swap the Protein: Replace the shrimp for salmon, chicken, tofu, or rotisserie chicken.
Make It Spicier: Add extra sriracha to the marinade or spicy mayo for a spicy shrimp bowl.
Add Some Sweetness: Add mango or pineapple for a sweet-spicy twist.
Replace the Sauce: Swap the mayo drizzle for yum yum sauce, sesame ginger dressing, or a lime vinaigrette.

marinated shrimp being cooked in a frying pan

How To Make a Shrimp Bowl

Combine the marinade and toss with the shrimp (full recipe below).
Remove the shrimp from the marinade and cook.
Divide the rice between bowls and top with the shrimp, edamame, and vegetables.

Before serving, add your favorite toppings and drizzle with the homemade sauce.

Don’t Over Marinate: A quick 10-minute marinade adds plenty of flavor without making the shrimp mushy.
Cook in a Single Layer: Cook the shrimp in a single layer so they sear nicely instead of steaming.
Don’t Overcook: Remove the shrimp from the skillet as soon as they turn pink and curl lightly to keep them tender.
Thin the Drizzle: Add a splash of water or rice vinegar to the spicy mayo if you want a thinner drizzle.

Storing Leftovers

Keep shrimp, rice, and toppings in separate containers in the fridge. Cooked shrimp will keep for up to 2 days, while rice, vegetables, and spicy mayo will keep for up to 4 days.

Freeze cooked shrimp for up to 2 months and thaw in the refrigerator before reheating. Reheat in the microwave or in a skillet on the stovetop just until heated through.

Build-Your-Own Bowl Night

Did you enjoy this Shrimp Bowl Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 4 minutes

Cook Time 4 minutes

5 minutes

Total Time 13 minutes

For The Shrimp

▢ 1 pound shrimp peeled and deveined
▢ 2 cloves garlic minced
▢ 1½ tablespoon soy sauce
▢ 1½ tablespoon honey
▢ 2 teaspoons sriracha or to taste
▢ 2 teaspoons vegetable oil

For the Bowls

▢ 3 cups cooked white rice
▢ 1 cup shelled edamame
▢ 4 cups vegetables for serving, optional
▢ 4 tablespoons spicy mayonnaise see notes
▢ 1 teaspoon sesame seeds , green onions thinly sliced, chopped cilantro, optional

In a medium bowl, combine shrimp, garlic, soy sauce, honey, and sriracha. Toss well to coat and let marinate 10 minutes while you prepare any vegetable toppings.
Heat the oil in a large skillet over medium-high heat. Remove the shrimp from the marinade, allowing excess to drip off, and cook in a single layer for 1 to 2 minutes per side. Transfer to a plate.
Steam or microwave the edamame until warmed through. Lightly season with salt if desired.
Divide the rice evenly between four bowls. Top each with shrimp, edamame, and vegetables as desired.
Drizzle with the spicy mayo sauce and sprinkle with green onions, cilantro, and sesame seeds.

Optional vegetables and toppings for serving: Julienned carrot, sliced cucumber, sliced avocado, shredded red cabbage, pickled ginger, pineapple, crispy wonton strips.
For the spicy mayo, combine ¼ cup mayonnaise, 1½ teaspoons sriracha (more to taste), and 1 teaspoon rice vinegar or water.
Keep leftover rice, vegetables, shrimp, and sauce in separate airtight containers in the refrigerator. Shrimp will keep for 2 days, and vegetables, rice, and sauce will keep for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

A prepared shrimp bowl ready to serve with a title

top image - prepared shrimp bowl ready to serve. Bottom image - a closer image of the prepared shrimp bowl with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly