The Chef

Restaurants

Meals

Drinks

Restaurants›Yummy Bowl (stir fry Mongolian grill and sushi)›Shrimp Bowl Recipe

Shrimp Bowl Recipe

Name: Yummy Bowl (stir fry Mongolian grill and sushi)s Shrimp Bowl Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb raw shrimp, peeled and deveined (medium, 21-25 count/lb); 1 tbs olive oil; 2 tsp garlic, minced; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.75 tsp kosher salt; 0.25 tsp black pepper; 1 tbs fresh lime juice; 2 tbs cilantro, chopped (optional garnish); 1 cup long-grain white rice (or brown rice); 2 cups water or low-sodium chicken broth; 0.25 tsp salt; 0.5 tsp lime zest (optional); 0.5 cup red bell pepper, thinly sliced; 0.5 cup cucumber, diced or sliced; 0.5 cup cherry tomatoes, halved; 0.75 cup shredded red cabbage; 1 each avocado, sliced; 2 tbsp green onions, thinly sliced; 1 tsp sesame seeds (optional); 0.5 cup plain Greek yogurt or sour cream; 2 tsp mayonnaise; 1 tbs lime juice; 0.5 tsp honey or agave; 1 tbs cilantro, finely chopped; 0.25 tsp salt; 1 tsp water (to thin, if needed)

Inspired by Yummy Bowl (stir fry Mongolian grill and sushi)

Time35m

Serves4

Make Shrimp Bowl Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp

1 lb raw shrimp, peeled and deveined (medium, 21-25 count/lb)

1 tbs olive oil

2 tsp Garlic, minced

1 tsp Smoked paprika

1/2 tsp Ground cumin

3/4 tsp kosher salt

1/4 tsp black pepper

1 tbs Fresh lime juice

2 tbs cilantro, chopped (optional garnish)

Grain Base

1 cup long-grain white rice (or brown rice)

2 cups water or low-sodium chicken broth

1/4 tsp Celtic sea salt

1/2 tsp lime zest (optional)

Vegetables & Toppings

1/2 cup red bell pepper, thinly sliced

1/2 cup cucumber, diced or sliced

1/2 cup Cherry tomatoes, halved

3/4 cup shredded red cabbage

1 each avocado, sliced

2 tbsp green onions, thinly sliced

1 tsp Sesame seeds (optional)

Quick Sauce (Creamy Lime Cilantro)

1/2 cup plain Greek yogurt or sour cream

2 tsp Mayonnaise

1 tbs ReaLime juice

1/2 tsp honey or agave

1 tbs cilantro, finely chopped

1/4 tsp Celtic sea salt

1 tsp water (to thin, if needed)

Method

Shrimp

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl, combine 1 tbs olive oil, minced garlic, smoked paprika, ground cumin, 0.75 tsp kosher salt, 0.25 tsp black pepper and 1 tbs lime juice. Add shrimp and toss until evenly coated. Let sit 5–10 minutes while you prepare other components.

Cook shrimp

Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer (work in two batches if needed). Cook 1–2 minutes per side, until shrimp are pink, opaque and just curled. Remove from heat and transfer to a plate. Sprinkle chopped cilantro over shrimp if using.

Grain Base

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a small pot combine rinsed rice, 2 cups water or broth, 0.25 tsp salt and 0.5 tsp lime zest (optional). Bring to a boil, reduce to low, cover and simmer 15 minutes for white rice (35–40 minutes for brown) until liquid is absorbed. Remove from heat and let stand 5 minutes covered, then fluff with a fork.

Vegetables & Toppings

While rice cooks and shrimp marinates, prepare vegetables: thinly slice red bell pepper (about 0.5 cup), dice 0.5 cup cucumber, halve 0.5 cup cherry tomatoes, shred 0.75 cup red cabbage, slice 1 avocado and thinly slice green onions. Arrange vegetables in bowls or keep separate to build bowls.

If you like a warm pepper, after cooking shrimp, return skillet to medium heat, add a drizzle of oil and sauté the bell pepper slices 3–4 minutes until slightly softened; remove and keep warm.

Quick Sauce (Creamy Lime Cilantro)

Make sauce

In a small bowl whisk together 0.5 cup Greek yogurt, 2 tsp mayonnaise, 1 tbs lime juice, 0.5 tsp honey, 1 tbs finely chopped cilantro and 0.25 tsp salt. If the sauce is too thick, whisk in up to 1 tsp water until desired consistency is reached. Taste and adjust salt, lime or honey as preferred.

Assemble Bowls

Divide the fluffed rice between 4 bowls (about 1/2 cup cooked rice per serving if making 4 servings). Top each with equal portions of cooked shrimp, red cabbage, cucumber, cherry tomatoes, bell pepper and avocado slices.

Drizzle about 1–2 tbs of the creamy lime cilantro sauce over each bowl, sprinkle with sliced green onions and sesame seeds if using. Serve immediately with extra lime wedges on the side.