Asian Shrimp & Rice Bowl

1 - 5
PersonalPoints™ per serving
Total Time
35 min
15 min
10 min
This shrimp and rice bowl recipe is perfect for a hearty dinner or lunch. It comes together in about 35 minutes and features a lot of crunchy vegetables, including cucumbers, carrots, radishes, scallions, and bean sprouts. Just keep in mind that people with weakened immune systems, like children, the elderly, and pregnant women, should avoid eating raw bean sprouts. You can omit them from this recipe if you wish. The veggies are flavored with a quick dressing made of rice vinegar, ponzu sauce, sesame oil, grated ginger, and spicy Sriracha. This recipe calls for a cilantro garnish, but feel free to use whatever fresh herbs you have handy.


Quick cooking brown rice

1 cup(s)

Rice vinegar

3 Tbsp

Ponzu sauce

3 Tbsp

Dark sesame oil

2 tsp

Ginger root

1½ tsp, fresh, peeled, grated

Sriracha hot sauce

1 tsp

Cooked shrimp

1 pound(s), medium, peeled, deveined


1 medium, peeled, halved lengthwise, seeded, and sliced

Uncooked carrot(s)

2 medium, cut into matchstick strips

Fresh radish(es)

4 large, cut into matchstick strips

Uncooked bean sprouts

1 cup(s)

Uncooked scallion(s)

2 medium, cut into matchstick strips


1 Tbsp, leaves


  1. Cook rice according to package directions (omit salt and butter if specified). Transfer to shallow bowl and let stand to cool 10 minutes.
  2. Meanwhile, to make dressing, whisk together vinegar, ponzu sauce, oil, ginger, and Sriracha in small bowl.
  3. Divide rice evenly among 4 shallow bowls. Top with shrimp, cucumber, carrots, scallions, radishes, and bean sprouts. Drizzle evenly with dressing and sprinkle with cilantro.
  4. Serving size: 1 bowl