Garlic Shrimp Rice Bowl
Shrimp is a weeknight hero protein because it’s lean, nutrient-dense, and quick to cook. I do love a good rice bowl as well because it’s customizable and filling.
While I often serve shrimp over warm jasmine rice when I need a hearty enough dinner but it’s easy to swap for brown rice or quinoa, or fold in extra veggies like bell pepper or broccoli, or even tweak the sauce heat to suit your taste.
This shrimp rice bowl makes a great weeknight dinner because it can be ready in less than 30 minutes. The longest part of this dish is preparing the rice. Although, if you have rice prepared ahead of time or even have some leftover rice in the fridge, this dish can take 10 minutes to make.
Ingredient Notes and Substitutions
Shrimp: while it’s best to use fresh shrimp, it’s not always available. If you need to, it’s fine to use frozen shrimp, just make sure to fully thaw them in the refrigerator and pat them dry with a paper towel. If the shrimp is whole, it’s important to peel and devein the shrimp. The vein on it’s back is actually the shrimp’s digestive tract, and you should clean it out, you don’t want to eat that!
Shallots vs Onion: There is a specific reason for using shallot in this recipe because of its flavor. It’s really quite different from a regular onion. Shallots are closer relatives to leeks, garlic, and scallions and have a sweeter, garlicky flavor. It compliments this garlic sauce and shrimp perfectly. So I highly recommend using a shallot if at all possible. If one is not available, then use Vidalia onion since it’s a bit sweeter. You can even add some leek.
Variations of Vegetables and Grain
If you want to add some more vegetables to the dish or substitute rice, there are several options that will compliment the flavors of the dish without overpowering it. Whichever vegetables you choose, make sure to slice them thinly or cut them into small florets. Cook veggies a little or a lot, depending on how soft of crunchy you prefer them.
- Try adding bell peppers, snap peas, or carrots for a little sweetness and crunch.
- Broccoli, is perfect for soaking in that beautiful sauce and adds a good amount of fiber.
- Cauliflower is another great healthy vegetable to add.
One of the most common questions I get with rice bowls is how they can substitute rice. There are a few options and it depends on what is the reason for substituting.
- My preferred rice to use in rice bowls is jasmine rice. If you want to be a little healthier, you can use brown rice or even wild rice instead of jasmine or white.
- For an even healthier substitution, use quinoa, farro, couscous, or bulgur.
- You can also eliminate rice all together if you wish and use extra veggies. Although, it will be a stir-fry at that point instead of a rice bowl.
- Note: rice and quinoa, both can be prepared ahead of time.
Is This Dish Gluten Free?
Soy sauce if the only gluten containing ingredient in this recipe, so this dish would be gluten free IF you use gluten free soy sauce. Typically, soy sauce contains gluten so make sure to pick up a gluten free one at your local grocery store. Most grocery stores carry gluten free soy sauce but if not, try to find tamari.
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Garlic Shrimp Rice Bowl Recipe
Ingredients
Sauce:
- 3/4 cup chicken stock (can substitute vegetable broth)
- 3 tbsp low sodium soy sauce use GF soy or tamari if needed
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 tbsp avocado oil
- 1 tbsp cornstarch
- 4-6 large garlic cloves pressed
Rice Bowl:
- 1 lb shrimp peeled and deveined
- 1 large shallot thinly sliced
- 1 cup scallions chopped into 1-inch pieces
- 1 cup uncooked rice
Instructions
- Start cooking rice first because it will take the longest. Cook rice according to package instructions. Tip: I recommend cooking rice in chicken or vegetable stock for more flavor. When rice is about half way done, start on the shrimp.
- Combine ingredients for the sauce in a mixing bowl, whisk and set aside.
- Preheat a cooking pan over medium heat. Add a little oil to the pan.
- Add thinly sliced shallots and saute until starts to brown.
- Add chopped scallions and shrimp. Saute shrimp until starts to turn opaque and flip to the other side.
- Saute shrimp for another minutes. Stir sauce because corn starch has settled and add it to the pan.
- Stir and let it simmer until sauce thickens. When sauce thickens, take off heat and serve over rice.
Notes
Nutrition
More Easy Shrimp Dinner Recipes To Try
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Categories:
30 Minute Meals, Dinner Recipes, Gluten Free Recipes, Rice Dinner Recipes, Seafood Dinner Recipes, Shrimp Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Wow! This recipe was very easy and quite simple. It’s very kid friendly as well. I followed the recipe to the tea and it came out great.
I am so glad you liked it, Camille!
I hate it when people say I loved your recipe” and then tell all the changes they made, but . . I didn’t have scallions nor shallots, so I just used onions and also chopped some boc choy. It was delicious. Thank you for a recipe that be adapted, and still be great!
I am so glad you liked it, Joan!