Grilled Shrimp Rice Bowl: An Easy, Flavor-Packed Meal for Busy Weeknights
This Grilled Shrimp Rice Bowl is a quick, healthy, high-protein meal made with juicy seasoned shrimp, fluffy rice, fresh vegetables, creamy avocado, and a homemade Bang Bang sauce. Perfect for busy weeknights and meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilled
- Cuisine: American
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked jasmine rice
1 cup shredded carrots
1 cup shredded purple cabbage
1 cucumber, sliced
1 avocado, sliced
1/2 cup shelled edamame
2 green onions, sliced
Sesame seeds, for garnish
Fresh cilantro, chopped
Lime wedges, for serving
For the Bang Bang Sauce
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon sriracha
1 teaspoon toasted sesame oil
1/4 teaspoon crushed red pepper flakes
Instructions
1. Cook the jasmine rice according to the package directions and fluff with a fork.
2. Pat the shrimp dry and season with garlic powder, salt, and black pepper.
3. Heat olive oil in a large skillet or grill pan over medium-high heat.
4. Cook the shrimp for about 2 minutes per side until lightly browned and fully opaque.
5. Whisk together the mayonnaise, sweet chili sauce, sriracha, sesame oil, and crushed red pepper to make the Bang Bang sauce.
6. Divide the cooked rice evenly among four serving bowls.
7. Arrange the carrots, cabbage, cucumber, edamame, and avocado around the rice.
8. Top each bowl with the cooked shrimp.
9. Drizzle generously with the Bang Bang sauce.
10. Garnish with green onions, sesame seeds, chopped cilantro, and serve with fresh lime wedges.
Notes
Cook the rice ahead of time for the best texture.
Do not overcook the shrimp or they may become tough.
Adjust the amount of sriracha to make the sauce milder or spicier.
Store the shrimp, rice, vegetables, and sauce separately for easy meal prep.
Refrigerate leftovers in airtight containers for up to 4 days.