Garlic Shrimp Rice Bowl is an easy dinner and incredibly delicious. This shrimp recipe can be served with a variety of vegetables and can easily be made healthier by substituting rice for brown rice, quinoa, or just vegetables. This garlic sauce brings the dish together with a balance of sweet and salty flavors.
Garlic Shrimp Rice Bowl
If it was up to me, we would be having seafood for dinner every day. It’s fast, always delicious, and has a lot of nutrients. Fish is especially high in nutrients but shrimp is fast. Even the biggest shrimp is done within a few minutes.
This Garlic 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.
The star here is the sauce because it bring the whole dish together with its sweet, tangy, and salty flavors. Even though this sauce goes perfectly with shrimp, you can also try it with chicken and make garlic chicken rice bowl.
What kind of veggies can be used:
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. Try adding bell peppers 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.
Whichever vegetables you choose, make sure to slice them thinly or cut them into small florets. This is a fast dish so you would need to saute vegetables fist, before adding shrimp to the pan. Cook veggies a little or a lot, depending on how soft of crunchy you prefer them.
Substituting rice:
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 instead of jasmine or white.
For an even healthier substitution, use quinoa.
I highly recommend using vegetable or chicken broth to cook rice and quinoa because it add a lot of flavor to the rice. Make sure to lightly season it as well.
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.
Can I use onion instead of shallot?
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.
Is this dish gluten free?
Yes, this dish is 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.
What other easy dinners to try:
Key Lime Coconut Shrimp and Coconut Rice
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Garlic Shrimp Rice Bowl
Ingredients
Sauce:
- 3/4 cup chicken stock (can substitute vegetable broth)
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 tbsp canola oil
- 1 tbsp corn starch
- 4 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. 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
Jo says
Delicious! The sauce is a winner! I also added extra veggies like broccoli and capsicum. Thank you so much! I love this platform and all wonderful recipes people share.
LyubaB says
I am so glad you liked it, Jo!
Carolyn says
Very tasty, I was low on veggies so I though in a bag of frozen peas and it was delicious. I loved the sauce and I will make, it again.
LyubaB says
I am so pleased you liked it, Carolyn!
Hannah says
I added green beans and it was so yummy! Better than Chinese takeout. Will be making it again in the future.
LyubaB says
I am so glad you liked it, Hannah!
Shana Alexander says
I don’t usually give reviews, but I felt I should with this one. I found the site on Pinterest while looking for a shrimp and grits recipe. I saw this recipe mentioned in your shrimp and grits recipe. The recipe was good (followed to the T, except for seasoning after I followed to the T). It tasted like one of the Michelina’s microwaveable sweet and sour chicken meals, with shrimp.
LyubaB says
Thank you, Shana! So glad you liked them!
Mary says
Saved. Was very good.
LyubaB says
Thank you, Mary! I am so glad you liked it!
Sam says
I haven’t made the food yet but this website is probably my favorite. It had a button at the top to skip right to the recipe instead of scrolling through everything!! 5/5
LyubaB says
Thank you, Sam! I am happy to hear that!
blue miller says
hi, i was looking at the nutrition facts. i’m assuming that is for the whole dish but wanted to double check since i’m a type 1 diabetic and have to carb count. i’ve never liked cooking but my daughter recently inspired me and i’m so glad that i found your site. i’ve seen so many recipes on here that i’d like to try. thanks
Claire McDowell says
This was great. Used broccoli my family liked it
LyubaB says
Thanks, Claire! So glad you liked it! 🙂
Ck says
I just tried this recipe today and it was delicious it’s going to be my take on Asian American! I did change a couple of things… I steamed broccoli to go with my dish. I used fresh ginger, garlic and red pepper flakes Didn’t have any shallots, but never mind..I sautéed the ginger/garlic first then I added the red pepper flakes and the shrimp. Poured the sauce over brown rice put the shrimp and broccoli in the bowl and it was fabulous! My compliments to the chef the sauce was yummy. I added a little extra honey.
LyubaB says
Ck, thank you!! I am so glad you liked it!!
Colleen Murphy says
This is not a gluten free recipe if you are using Soy Sauce
LyubaB says
Hi, Colleen! Above the recipe I have a section that explains that this dish is gluten free only if you use gluten free soy sauce. I hope you will try it!
Stacy Hagan says
Then buy GF soy sauce
Dave says
Do I mince the garlic
lyuba says
HI Dave!
I’m sorry I didn’t mention that, I’d recommend pressing the garlic since it will be in the sauce. I will edit the recipe. Thank you!
Matilda says
I tried this recipe last night and it turned out really nicely! I added broccoli and cabbage to make it greener and it was great. The sauce has an amazing taste (but the garlic flavor is really strong!). Will definitely do again!