Garlic Ginger Shrimp Rice Bowl

The short answer: This shrimp rice bowl is a 12-minute dinner with about 30g of protein. Sear shrimp with garlic, ginger and chili, toss with crisp vegetables and a homemade coconut aminos sauce, and serve over rice you cooked on prep day.

Takeout stir-fry is tempting, but you never know what oil or how much sugar went into it. This bowl hits the same craving with real ingredients, and it’s faster than delivery.

It’s one of the meals from our guide to what to eat when you’re too tired to cook, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.

Why this shrimp rice bowl works on tired nights

• Shrimp cooks in 3 minutes. It’s the fastest protein there is.
• The sauce is homemade. Two minutes, real ingredients, no added junk.
• Rice cooked ahead reheats perfectly. Crisp it in the same pan for extra flavor.
• It’s a full plate. Protein, vegetables and a whole grain.

Shrimp and other seafood are a lean protein. The Harvard Nutrition Source on fish and seafood explains how seafood fits a healthy diet.

The flavor: what makes it taste so good

Bold Asian-inspired flavor comes from layering. Garlic, ginger and chili sizzle first. Then a quick sauce of coconut aminos, honey, lime and toasted sesame oil glazes everything.

• Fresh garlic and ginger, lots of it
• Red chili flakes or fresh Thai chili
• Coconut aminos, raw honey and lime for the sauce
• A few drops of toasted sesame oil to finish
• Scallions, cilantro and sesame seeds on top

What you need

Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.

• Sauce: coconut aminos, raw honey, lime, toasted sesame oil, red pepper flakes
• Bowl: avocado oil, large shrimp, garlic cloves, fresh ginger, snap peas, red bell pepper, sea salt, cooked jasmine or brown rice
• To finish: scallions, cilantro, toasted sesame seeds

Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.

How to make shrimp rice bowl

First, whisk the sauce. Then sear the shrimp in avocado oil with garlic, ginger and chili. Next, toss in the vegetables, pour in the sauce and serve it all over hot rice. The full recipe card is below.

Garlic Ginger Shrimp Rice Bowl

Seared garlic ginger shrimp and crisp vegetables in a homemade coconut aminos glaze over rice.

12minutes

32gprotein

490calories

2servings

Servings

1x2x3x

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Ingredients Uncheck all

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Sauce

• 3 tbsp coconut aminos
• 1 tsp raw honey
• 1/2 lime juiced
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes

Bowl

• 1 tbsp avocado oil
• 3/4 lb large shrimp peeled, deveined and patted dry
• 4 garlic cloves minced
• 1 tbsp fresh ginger grated
• 1 cup snap peas
• 1 red bell pepper sliced
• 1/2 tsp sea salt
• 2 cups cooked jasmine or brown rice cooked ahead

To finish

• 2 scallions sliced
• 2 tbsp cilantro chopped
• 1 tsp toasted sesame seeds

Instructions

Tap a step to mark where you are.

1. Whisk the coconut aminos, honey, lime juice, sesame oil and red pepper flakes in a small bowl.
2. Reheat the rice in a skillet with a splash of water for 2 to 3 minutes. Divide between bowls.
   Start 3 min timer
3. Heat the avocado oil in the same skillet over high heat. Add the shrimp in one layer with the salt and sear 1 1/2 minutes per side.
   Start 2 min timer
4. Add the garlic and ginger and stir for 30 seconds. Add the snap peas and pepper and toss for 1 minute.
   Start 1 min timer
5. Pour in the sauce and toss until glossy. Spoon over the rice and top with scallions, cilantro and sesame seeds.

Calories 490 Protein 32g Carbohydrates 58g Fat 12g Fiber 4g per serving, estimated

Serving ideas

Serve it right away while it’s hot and fresh. Then add a simple side of sliced fruit, a handful of greens with lemon and olive oil, or a few olives and pickles for extra crunch.

Nutrition at a glance: each serving has about 490 calories, 32g protein, 58g carbs and 4g fiber. Numbers are estimates and change with your exact ingredients.

Swaps and variations

• Use chicken thighs instead of shrimp (cook 6 to 8 minutes).
• Swap rice for quinoa or cauliflower rice.
• Use any crisp vegetables: snap peas, bell peppers, broccoli.
• Add a jammy egg on top.

Make-ahead and storage tips

Cook a pot of rice on prep day and keep it for up to 4 days. Store the cooked shrimp rice bowl components separately. Then reheat everything in a hot skillet for 2 minutes so the shrimp stays tender.

Frequently asked questions

Save this one for your next long day. Want more? Try our garlic ginger marinated jammy eggs next.

Reviewed for accuracy by a Licensed Practical Nurse with 17 years of clinical experience. This article is for general information and is not medical or nutrition advice.