Shrimp Rice Bowl with Vegetables: An Incredible Ultimate Recipe

Name: Shrimp Rice Bowl with Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 cup jasmine or basmati rice; 2 cups water or vegetable broth; 1 pound large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 cup bell peppers, sliced (red, yellow, or green); 1 cup broccoli florets; 1 cup snap peas; 2 cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce (optional); 1 teaspoon ginger, minced or grated; Salt and pepper, to taste; Green onions, for garnish; Sesame seeds, for garnish

There’s something quietly irresistible about the steam that rises from a hot bowl of shrimp rice—aromatic garlic and ginger drifting through the air, the gentle sweetness of bell peppers, the bright pop of snap peas, and the sea-sweet tang of perfectly cooked shrimp. With each spoonful you get tender, slightly caramelized shrimp, fluffy rice that soaks up savory soy sauce, and crisp-tender vegetables that add color, crunch, and freshness. It’s comfort and lightness in one bowl.

This shrimp rice bowl is the kind of recipe that fits so many moments: a speedy weeknight dinner when you need something wholesome in 25 minutes, a cozy solo-lunch that feels like a treat, or a crowd-pleasing dish for potlucks and casual gatherings. It’s also easy to scale and customize for seasonal vegetables—think summer bell peppers or winter broccoli—so you can keep it in regular rotation.

At a Glance

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy — great for beginners and busy cooks

Nutrition Highlights
Estimated nutrition per serving (recipe makes 4 servings). These values are approximate and calculated using USDA FoodData Central values for the ingredients; daily value context referenced from Mayo Clinic and U.S. government dietary guidelines.

Per serving (approximate)

Calories: 340–360 kcal
Protein: 30–35 g
Carbohydrates: 40–45 g
Fat: 3–6 g (mostly from olive oil and trace from shrimp)
Fiber: 2–3 g
Sodium: ~500–700 mg (depends heavily on soy sauce; use low-sodium soy sauce to reduce)

Notes:

Protein is high thanks to a full pound of shrimp for the whole recipe; shrimp is an excellent lean protein source.
Carbohydrate and calorie totals come largely from the rice; swapping to brown rice or quinoa increases fiber and micronutrients.
Sodium varies widely with soy sauce and oyster sauce—use low-sodium options or reduce the quantity to meet personal dietary needs.

(Estimates are based on ingredient nutrient data from USDA FoodData Central and general daily value guidance from sources such as the Mayo Clinic and government dietary recommendations.)

Why You’ll Love It
This bowl hits several winning angles at once:

Flavor & Aroma: Ginger, garlic, and soy sauce form a savory backbone that complements the natural sweetness of shrimp and bell pepper—each bite is balanced and satisfying.
Speed & Ease: From start to finish in about 25 minutes, it’s a perfect “I have nothing planned” dinner that looks and tastes intentional.
Crowd & Comfort: Serve it in individual bowls for an informal dinner party or pack it into meal-prep containers for the week—this recipe adapts.
Healthful: High in lean protein with plenty of vegetables; with a few swaps it can be lower in sodium or higher in fiber to suit dietary goals.

Method & Process

Ingredients

1 cup jasmine or basmati rice
2 cups water or vegetable broth
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 cup bell peppers, sliced (red, yellow, or green)
1 cup broccoli florets
1 cup snap peas
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon ginger, minced or grated
Salt and pepper, to taste
Green onions, for garnish
Sesame seeds, for garnish

Optional ingredients and substitutions:

Swap jasmine/basmati for brown rice or quinoa for extra fiber.
Use low-sodium soy sauce or coconut aminos to reduce sodium (good for low-sodium diets).
Make it dairy-free (already is) and gluten-free using tamari instead of soy sauce.
For a richer flavor, add 1 teaspoon toasted sesame oil at the end.
To make it vegan, replace shrimp with firm tofu or tempeh and increase the oil slightly for browning.

Step-by-step instructions

Rinse the rice until the water runs clear. Combine rice and 2 cups water (or broth for extra flavor) in a pot; bring to a boil, reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork. (Tip: use a rice cooker for hands-off cooking.)
While the rice cooks, pat shrimp dry and season lightly with salt and pepper.
Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon olive oil. When the oil shimmers, add shrimp in a single layer and sear 1–2 minutes per side until they curl slightly and turn opaque (avoid overcooking—shrimp cook very quickly). Remove shrimp and set aside.
In the same pan, add bell peppers, broccoli, and snap peas. Stir-fry 3–4 minutes until vegetables are crisp-tender. Add garlic and ginger; sauté 30 seconds until fragrant.
Return shrimp to the pan. Stir in 2 tablespoons soy sauce and 1 tablespoon oyster sauce (if using). Toss everything together so the sauce coats shrimp and vegetables; cook another 1–2 minutes. Taste and adjust with salt and pepper. (Tip: add a splash of rice vinegar or a squeeze of lime for brightness if desired.)
Divide rice among 4 bowls, top with shrimp and vegetables, and garnish with sliced green onions and sesame seeds. Serve immediately.

Practical tips:

Cook shrimp last and briefly; they go from perfect to rubbery fast. Look for opaque color and a C-shape curl (not tightly curled).
For even cooking, don’t overcrowd the pan—cook shrimp in a single layer.
If you prefer saucier bowls, add 1/4 cup low-sodium chicken or vegetable broth to the sauce mixture and simmer 1–2 minutes.

Best Pairings

Simple sides: A crisp cucumber salad, steamed edamame, or quick pickled radishes pair beautifully.
Drinks: Light white wine (like a Sauvignon Blanc) or green tea complements the dish’s brightness; iced jasmine tea is lovely for warm nights.
Sauces: Offer chili oil, Sriracha, or a lime wedge at the table for guests who want extra heat or acidity.
Make it a spread: Add miso soup and small plates of kimchi or marinated seaweed for an Asian-inspired dinner lineup.

Shelf Life & Storage

Room temperature: Do not leave cooked shrimp or rice at room temperature for more than 2 hours (1 hour if above 90°F). Bacteria grow quickly in these foods.
Refrigeration: Store in an airtight container and refrigerate within 2 hours. Best consumed within 3–4 days.
Freezer: Place in freezer-safe containers—shrimp rice bowls can be frozen for up to 1–2 months with minor texture changes. For best quality, freeze components separately: cooked rice freezes very well; shrimp may become slightly more watery after thawing.

Pro Tips & Tricks

Shrimp doneness cue: opaque, firm, and curled into a loose “C.” If it forms an “O,” it’s likely overcooked.
High heat = better sear: Use a hot pan and a little oil for quick caramelization on shrimp and vegetables.
Texture balance: Keep the vegetables crisp-tender for contrast with the tender shrimp and soft rice—don’t over-sauté.
Low-sodium hack: Use low-sodium soy sauce and boost umami with a small pinch of sugar or a splash of oyster sauce; you’ll get depth without excessive salt.
Make-ahead: Cook the rice and chop veggies in advance for a 10-minute assembly on busy nights.

Creative Twists

Spicy Coconut Shrimp Bowl: Add 1/4 cup coconut milk and 1 teaspoon red curry paste with the soy sauce; finish with cilantro and lime for a Thai-inspired variation.
Vegan Tofu Bowl: Replace shrimp with 14 oz firm tofu, pressed and cubed. Pan-fry until golden and season as above. Use tamari instead of soy sauce to keep it gluten-free.
Mediterranean Twist: Swap soy and oyster sauces for a lemon-olive oil-herb dressing, use roasted cherry tomatoes and zucchini instead of snap peas, and garnish with chopped parsley and toasted pine nuts.
Grain Swap: Use farro, quinoa, or brown rice for more fiber and a nuttier bite. Adjust cooking times for the grain you choose.

All Your Questions Answered
Q: Can I use frozen shrimp?
A: Yes—thaw in the refrigerator overnight or under cold running water; pat thoroughly dry before cooking to ensure a good sear.

Q: How do I keep the rice from getting mushy?
A: Rinse rice until the water runs clear, use the proper water ratio, and let it rest covered after cooking. Fluff with a fork and avoid stirring too aggressively.

Q: Is there a gluten-free option?
A: Absolutely—use tamari or coconut aminos instead of regular soy sauce and ensure oyster sauce is gluten-free or omit it.

Q: Can I prep this for meal prep?
A: Yes. Store rice and shrimp/vegetables in separate containers for up to 3–4 days to preserve texture; reheat gently to avoid overcooking shrimp.

Q: How can I reduce sodium further?
A: Use low-sodium soy sauce, skip the oyster sauce, and add a squeeze of citrus or a touch of vinegar to boost flavor without salt.

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Conclusion

This Shrimp Rice Bowl with Vegetables is a fast, flavorful, and flexible meal that adapts to weeknights, meal prep, and gatherings with equal grace. Try the recipe as written or explore the variations to match your dietary preferences—either way, you’ll have a bowl that’s balanced, colorful, and satisfying. If you’re inspired by Asian rice bowls and want more ideas for shrimp-and-rice combinations, check out this Authentic Thai fried rice recipe for street-food style inspiration, or explore a saucier route with this Thai shrimp red curry with vegetables for a curry-forward twist.

If you make it, please share a photo and tag the blog—I’d love to see your bowls and hear your favorite tweaks!