This delicious sesame ginger shrimp rice bowl is the perfect quick dinner recipe. The sesame ginger dressing adds tons of flavor to this simple rice bowl. The rice bowl includes jasmine rice that is topped with broccoli, roasted sweet potatoes, cauliflower, shrimp, sesame seeds, and a sesame ginger dressing. In addition, this could easily be made with chicken instead of shrimp. Make it with chicken to have a great option for meal prep or some leftovers for lunch the next day.
Ingredients Used to Make this Shrimp Rice Bowl
- 1 cup of shrimp (fresh or frozen – peeled, deveined, and tail off)
- 1 cup of broccoli florets
- 1 cup of diced sweet potatoes
- 1/2 cup of cauliflower
- 1 tbsp. of olive oil
- 2 cups of jasmine rice
- 1/2 cup of sesame ginger dressing
How to Make this Sesame Ginger Shrimp Rice Bowl
To make this sesame ginger shrimp rice bowl start by defrosting the shrimp if you are using frozen shrimp. Fresh or frozen shrimp can easily be used to make this recipe. Next, peel, de-vein and remove the tails from the shrimp if not already done.
At this time begin preparing the vegetables. I personally used frozen sweet potatoes, broccoli and cauliflower that were already chopped up to make this meal minimal work. If you are using fresh vegetables peel and dice the sweet potato, broccoli and cauliflower. Next, drizzle 1 tbsp. of olive oil on to a baking sheet and place the vegetables on the baking sheet. Roast the vegetables in the oven for about 25-30 minutes at 350 degrees or until done.
Next, begin boiling a pot of water for the shrimp. While the water is boiling, begin to cook the 2 cups of jasmine rice. Cook the rice according to the packaging. I typically use the boil in the bag rice to make a quick meal. Once the water in the pot comes to a boil, add in the shrimp and boil the shrimp on medium heat. Once the shrimp are fully cooked, drain all the water out of the pot, then add in the 1/2 cup of sesame ginger dressing with the shrimp. Put this over low heat to allow the sauce to heat up without over cooking the shrimp.
Once the rice and vegetables are done cooking. Place 1 cup of rice into each bowl. Finally top with sweet potatoes, broccoli, cauliflower, and shrimp. Equally drizzle the sesame ginger sauce over both bowls. Lastly top with sesame seeds if desired and enjoy!
Helpful Tips for Making this Recipe
- Some stores have a frozen bag of broccoli, cauliflower, and sweet potatoes already. This is what I used to quickly make this dinner by placing the frozen vegetables on a pan and roasting in the oven for 25 minutes.
- Feel free to mix up the vegetables on top of this bowl too. If you are looking for a quick option explore the freezer section of the grocery store to see what vegetable mixes might complement this recipe.
- A few other ideas for topping this shrimp rice bowl could be edamame, avocado, or zucchini.
Items to Make this Shrimp Rice Bowl
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Sesame Ginger Shrimp Rice Bowl
Ingredients
- 1 cup shrimp peeled, deveined, and tail off
- 1 cup broccoli florets
- 1 cup diced sweet potatoes
- 1/2 cup cauliflower
- 1 tbsp olive oil
- 2 cup jasmine rice
- 1/2 cup sesame ginger dressing
Instructions
- To make this sesame ginger shrimp rice bowl start by defrosting the shrimp if you are using frozen shrimp. Fresh or frozen shrimp can easily be used to make this recipe.
- Next, be sure the shrimp are peeled, deveined, and the tails are off if not already done.
- At this time begin preparing the vegetables. I personally used frozen sweet potatoes, broccoli and cauliflower that were already chopped up to make this meal minimal work. If you are using fresh vegetables peel and dice the sweet potato, broccoli and cauliflower.
- Next, drizzle 1 tbsp. of olive oil on to a baking sheet and place the vegetables on the baking sheet.
- Roast the vegetables in the oven for about 25-30 minutes at 350 degrees or until done.
- Next, begin boiling a pot of water for the shrimp.
- While the water is boiling, begin to cook the 2 cups of jasmine rice. Cook the rice according to the packaging. I typically use the boil in the bag rice to make a quick meal.
- Once the water in the pot comes to a boil add in the shrimp and boil the shrimp on medium heat.
- Once the shrimp are fully cooked, drain all the water out of the pot, then add in the 1/2 cup of sesame ginger dressing with the shrimp. Put this over low heat to allow the sauce to heat up without over cooking the shrimp.
- Once the rice and vegetables are done cooking. Place 1 cup of rice into each bowl.
- Top with sweet potatoes, broccoli, cauliflower, and shrimp.
- Equally drizzle the sesame ginger sauce over both bowls. Top with sesame seeds if desired and enjoy!
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