10 Delicious Asian Shrimp Bowl Recipes You Must Try

Asian shrimp bowls are a delightful way to enjoy fresh flavors and vibrant ingredients in one satisfying dish. Packed with juicy shrimp, colorful veggies, and aromatic spices, these bowls can easily take center stage at any meal. Whether you’re in the mood for something spicy, tangy, or sweet, there’s a shrimp bowl recipe here to suit your taste!

Teriyaki Shrimp and Vegetable Stir-Fry

Teriyaki shrimp and vegetable stir-fry is a bright and tasty dish that brings together the sweetness of teriyaki sauce and the freshness of colorful veggies. This recipe is super simple, making it perfect for busy weeknights or when you’re craving something quick yet satisfying.

The shrimp cook up tender and juicy, while the vegetables add a nice crunch. With just a handful of ingredients, you can whip up this delicious meal in no time.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 cups mixed vegetables (bell peppers, broccoli, and carrots work well)
• 1/4 cup teriyaki sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Cooked rice or noodles, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and ginger, sautéing for about 30 seconds until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes, until they turn pink and opaque.
3. Stir in the mixed vegetables and cook for another 3-4 minutes until they are tender-crisp.
4. Pour the teriyaki sauce over the shrimp and vegetables, stirring to coat everything evenly. Cook for an additional minute.
5. Serve the stir-fry over cooked rice or noodles, and enjoy!

Korean BBQ Shrimp with Kimchi

Korean BBQ Shrimp with Kimchi is a vibrant dish that brings together the sweetness of grilled shrimp and the tangy kick of fermented vegetables. This recipe is simple and quick to prepare, making it a perfect choice for a weeknight dinner or a fun weekend meal with friends. The combination of flavors is sure to tantalize your taste buds, offering a delicious balance of sweet, spicy, and savory elements.

This dish is not only flavorful but also packed with nutrients, thanks to the shrimp and kimchi. The shrimp cook quickly and can be marinated in a Korean BBQ sauce for added depth. Serve it over rice or noodles to complete the meal. It’s a delightful way to enjoy a taste of Korean cuisine right at home.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/4 cup Korean BBQ sauce
• 1 tablespoon vegetable oil
• 2 cups cooked rice or noodles
• 1 cup kimchi
• 2 green onions, sliced
• Sesame seeds for garnish

Instructions

1. Marinate the Shrimp: In a bowl, combine the shrimp and Korean BBQ sauce. Let it marinate for 15-30 minutes for the flavors to develop.
2. Cook the Shrimp: Heat the vegetable oil in a pan over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side or until they turn pink and opaque.
3. Prepare the Bowls: Divide the cooked rice or noodles among serving bowls. Top with the cooked shrimp and kimchi.
4. Garnish: Sprinkle sliced green onions and sesame seeds over the dish before serving.

Lemon Garlic Shrimp with Jasmine Rice

This Lemon Garlic Shrimp with Jasmine Rice is a light and refreshing dish that’s perfect for any day of the week. The juicy shrimp are infused with zesty lemon and aromatic garlic, creating a vibrant flavor that pairs perfectly with fluffy jasmine rice. Simple to make, this recipe is great for both quick weeknight dinners and special occasions.

The combination of the tender shrimp with the fragrant rice makes each bite a burst of deliciousness. Topped with fresh herbs and colorful veggies, it’s as beautiful as it is tasty. Ready in under 30 minutes, this dish is a fantastic option for those busy evenings when you want something healthy and satisfying without spending hours in the kitchen.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 cups jasmine rice
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Cherry tomatoes, halved for garnish (optional)

Instructions

1. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice and 4 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the rice is tender and the water is absorbed.
2. Sauté the Shrimp: In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the shrimp, lemon juice, lemon zest, salt, and pepper. Cook for about 3-4 minutes or until the shrimp turn pink and opaque.
3. Serve: Fluff the jasmine rice with a fork and divide it between bowls. Top with the lemon garlic shrimp, garnish with chopped parsley and cherry tomatoes if desired. Enjoy your refreshing meal!

Mango Chili Shrimp Salad

This Mango Chili Shrimp Salad is a refreshing dish that combines the sweetness of ripe mango with the spiciness of chili-seasoned shrimp. Bright and colorful, it’s perfect for a light lunch or a vibrant dinner option. The mix of greens adds crunch, while the mango brings a juicy sweetness that pairs beautifully with the shrimp. Plus, it’s quick and easy to whip up, making it a great option for busy weeknights.

The flavors in this salad come together in a delightful way. The shrimp are marinated in a chili seasoning that gives them a lovely kick, while the fresh mango adds a tropical twist. It’s a balanced dish that’s light yet satisfying, making it a favorite among seafood lovers.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 ripe mangoes, sliced
• 4 cups mixed salad greens
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• Optional: sliced avocado for topping

Instructions

1. Marinate the Shrimp: In a bowl, combine the shrimp, chili powder, garlic powder, salt, and pepper. Toss to coat and let sit for 10-15 minutes.
2. Cook the Shrimp: Heat olive oil in a skillet over medium heat. Add the marinated shrimp and cook for 2-3 minutes on each side, until they turn pink and opaque.
3. Assemble the Salad: In a large bowl, combine the mixed greens, sliced mango, and cooked shrimp. Toss gently to combine.
4. Add Finishing Touches: Drizzle lime juice over the salad and sprinkle with fresh cilantro. If using, add slices of avocado on top.
5. Serve: Enjoy the salad immediately as a refreshing meal!

Coconut Curry Shrimp Noodle Bowl

This Coconut Curry Shrimp Noodle Bowl is a delightful dish bursting with rich flavors and vibrant colors. The creamy coconut milk blends beautifully with fragrant curry spices, creating a sauce that perfectly complements succulent shrimp and tender noodles. It’s not only delicious but also surprisingly simple to whip up, making it a great option for a busy weeknight dinner or a cozy weekend meal.

The freshness of vegetables adds a satisfying crunch, while the shrimp provides protein that keeps you full and satisfied. Serve it up in a bowl, and you’ve got a dish that’s both comforting and exciting. Whether you’re a curry lover or a shrimp fan, this recipe is sure to please!

Ingredients

• 8 ounces rice noodles
• 1 pound shrimp, peeled and deveined
• 1 can (13.5 ounces) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Cook the Rice Noodles: In a large pot of boiling water, cook the rice noodles according to package instructions. Drain and set aside.
2. Prepare the Curry Sauce: In a large skillet, heat the coconut milk over medium heat. Stir in the red curry paste and fish sauce, mixing until well combined.
3. Add the Shrimp: Once the sauce is simmering, add the shrimp and cook until they turn pink and opaque, about 3-4 minutes.
4. Incorporate the Vegetables: Add the sliced red bell pepper and snap peas to the skillet, cooking for an additional 2-3 minutes until the vegetables are tender but still crisp.
5. Mix Everything Together: Toss the cooked noodles into the skillet with the curry shrimp and vegetables. Add lime juice, fresh basil, salt, and pepper, stirring to combine all the flavors.
6. Serve: Divide the noodle bowl into servings, garnishing with extra basil if desired. Enjoy your delicious Coconut Curry Shrimp Noodle Bowl!

Spicy Thai Shrimp with Coconut Rice

This Spicy Thai Shrimp with Coconut Rice is a delightful dish that combines sweet and savory flavors with a kick of heat. The plump shrimp are marinated in a zesty sauce that balances spice with sweetness, while the creamy coconut rice complements the heat perfectly. It’s a quick and simple recipe, making it perfect for a weeknight dinner or a casual gathering.

Every bite is bursting with flavor, and the freshness of lime adds a refreshing touch. Plus, you can have this meal on the table in under 30 minutes, which means you can enjoy a delicious Thai-inspired dinner without spending hours in the kitchen!

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon lime juice
• 2 cups jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 tablespoon brown sugar
• 1 teaspoon salt
• Fresh cilantro and lime wedges, for garnish

Instructions

1. Marinate the Shrimp: In a bowl, mix soy sauce, fish sauce, sriracha, and lime juice. Add the shrimp and let it marinate for about 15 minutes.
2. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the coconut milk, water, brown sugar, and salt. Bring to a boil, then add the rice. Reduce heat to low, cover, and simmer for about 15 minutes or until rice is cooked and fluffy.
3. Sauté the Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side, or until pink and cooked through.
4. Serve: Spoon the coconut rice into bowls, top with the spicy shrimp, and garnish with cilantro and lime wedges. Enjoy your meal!

Vietnamese Shrimp Pho

Vietnamese Shrimp Pho is a light and aromatic soup that showcases tender shrimp and delicate rice noodles in a flavorful broth. This dish is a delightful balance of savory and fresh flavors, making it both comforting and refreshing. It’s easy to prepare, perfect for a quick weeknight meal or a casual gathering with friends.

The broth is infused with fragrant herbs and spices, providing a warm and inviting taste. You’ll love how the bright cilantro and lime elevate the dish, adding layers of flavor. This recipe is not only simple but also customizable, allowing you to add your favorite vegetables or adjust the spiciness to your liking.

Szechuan Shrimp with Fried Rice

Szechuan Shrimp with Fried Rice is a delightful dish that brings bold flavors and vibrant colors to your plate. The spicy kick from the Szechuan sauce perfectly complements the tender shrimp, while the fried rice adds a comforting base. It’s a simple recipe that can be whipped up in no time, making it ideal for a busy weeknight dinner.

This recipe combines the heat of Szechuan spices with fresh vegetables, creating a balance of textures and tastes. Each bite is filled with juicy shrimp, crunchy veggies, and savory rice, making this dish a hit for anyone who enjoys Asian cuisine.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 cups cooked rice (preferably day-old)
• 1 bell pepper, sliced
• 1 cup snap peas
• 2 green onions, chopped
• 3 tablespoons Szechuan sauce
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced

Instructions

1. Heat vegetable oil in a large skillet over medium heat. Add garlic and ginger, sautéing until fragrant.
2. Stir in the shrimp and cook until they turn pink, about 3-4 minutes.
3. Add sliced bell pepper and snap peas, cooking until they are just tender.
4. Pour in the Szechuan sauce and soy sauce, mixing well to coat the shrimp and vegetables.
5. Add the cooked rice, stirring to combine everything and heat through. Top with chopped green onions before serving.

Pad Thai Shrimp Bowl

The Pad Thai Shrimp Bowl is a delightful dish that brings the bold flavors of classic Thai cuisine to your table. With a mix of tender shrimp, fresh vegetables, and rice noodles, this bowl is both satisfying and easy to prepare. The sweet and tangy sauce adds a vibrant kick that makes every bite delicious.

Creating this shrimp bowl is super simple, making it perfect for a weeknight dinner or a cozy weekend meal. You’ll love how quickly the ingredients come together, resulting in a well-rounded dish that’s bursting with flavor.

Ingredients

• 8 oz rice noodles
• 1 lb shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 green onions, chopped
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• Fresh cilantro, for garnish
• Crushed peanuts, for topping

Instructions

1. Cook the Noodles: Begin by cooking the rice noodles according to package instructions. Drain and set aside.
2. Sauté the Shrimp: In a large skillet, heat the vegetable oil over medium heat. Add minced garlic and sauté for about 30 seconds. Then add the shrimp and cook until they turn pink, about 3-4 minutes.
3. Add the Vegetables: Stir in the sliced red bell pepper and cook for another 2 minutes until tender. Then add the cooked noodles.
4. Make the Sauce: In a small bowl, whisk together soy sauce, fish sauce, lime juice, and brown sugar. Pour this mixture over the shrimp and noodles, tossing everything to combine well.
5. Serve: Divide the shrimp bowl into serving dishes. Top with chopped green onions, cilantro, and crushed peanuts. Enjoy your flavorful Pad Thai Shrimp Bowl!

Lemongrass Shrimp with Quinoa

This Lemongrass Shrimp with Quinoa dish is a delightful blend of flavors that’s both refreshing and satisfying. The succulent shrimp are infused with the aromatic taste of lemongrass, offering a light and zesty kick. Paired with fluffy quinoa, this meal is not only tasty but also packed with nutrients. It’s a quick recipe, perfect for busy weeknights without compromising on flavor.

The combination of shrimp, quinoa, and fresh herbs creates a bowl that feels vibrant and wholesome. You can easily customize it by adding your favorite vegetables or adjusting the seasoning to fit your taste. It’s a dish that brings a taste of the tropics right to your table!

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons lemongrass, minced
• 1 teaspoon garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare Quinoa: Rinse quinoa under cold water. In a pot, combine quinoa and vegetable broth, bringing it to a boil. Once boiling, reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork.
2. Cook Shrimp: In a skillet, heat olive oil over medium heat. Add lemongrass and garlic, sautéing for 1-2 minutes until fragrant. Add shrimp and cook until pink and opaque, about 3-4 minutes. Stir in soy sauce and lime juice, cooking for another minute.
3. Combine: Serve the shrimp over a bed of quinoa, garnished with fresh cilantro, and enjoy your delicious bowl!