Shrimp Rice Bowls

Rubbery shrimp is overcooked shrimp. Shrimp is done the moment it turns pink and curls into a C shape — this takes about 2 minutes per side depending on size. If the shrimp curls into a tight O, it's already overcooked. The cooking window is narrow: 30 seconds too long makes a noticeable difference. Pull the pan off the heat as soon as the shrimp are done, even if they look like they could use another moment. Residual heat in the pan continues cooking them.

Yes, frozen shrimp is fine and what most people actually use. The important thing is that it's fully thawed and completely dry before cooking. Partially thawed shrimp releases cold water into the pan, drops the temperature, and the shrimp steams rather than sears. Thaw in a bowl of cold water for 10–15 minutes, then drain and pat aggressively with paper towels. Frozen shrimp that was properly thawed and dried is indistinguishable from fresh in a cooked dish like this.

The bowl format is flexible. Cucumber sliced thin and dressed with a little rice vinegar adds crunch and freshness. Shredded purple cabbage adds colour and crunch. Thinly sliced bell peppers work well raw. Pickled red onion adds acidity. Steamed broccoli or bok choy makes the bowl more substantial. Mango cubed adds sweetness that works well against the soy-garlic shrimp. The only things that don't work: heavy proteins competing with the shrimp, anything that needs long cooking time, and strong cheeses.

The sesame-honey dressing here is mild and slightly sweet, designed to coat the rice and vegetables rather than overpower the garlic butter shrimp. For more heat: add sriracha or sambal oelek to the dressing. For more umami: replace the honey with oyster sauce or add a dash of fish sauce. For something tangier: more rice vinegar and a squeeze of lime juice. Spicy mayo — just mayonnaise and sriracha — is the most popular alternative and takes 10 seconds to make.

One serving of this recipe contains roughly 420 calories and 30g of protein. Shrimp has one of the better protein-to-calorie ratios of any common protein: about 20g of protein per 100g of shrimp at around 100 calories. The edamame adds another 6–7g of plant protein. If you want to increase the protein further, add a soft-boiled egg (6g), double the shrimp quantity, or replace half the rice with edamame.