By This Sesame Ginger Shrimp Bowl with Spicy Ponzu Sauce Recipe balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Sesame Ginger Shrimp Bowl with Spicy Ponzu Sauce Recipe captures the essence of meals|fish & seafood while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Sesame Ginger Shrimp Bowl with Spicy Ponzu Sauce Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Shrimp:
1 pound large shrimp, peeled and deveined
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon grated fresh ginger
1 teaspoon cornstarch
½ teaspoon ground black pepper
For the Spicy Ponzu Sauce:
¼ cup ponzu sauce
1 tablespoon sriracha (or more, to taste)
1 teaspoon rice vinegar
½ teaspoon sesame oil
For the Bowl:
1 cup cooked quinoa or rice
1 cup shredded carrots
1 cup shredded red cabbage
½ cup edamame, shelled
½ cup cucumber, thinly sliced
¼ cup chopped scallions
2 tablespoons toasted sesame seeds
PREPARATION STEPS
Prepare the Shrimp:
In a bowl, combine the shrimp, sesame oil, soy sauce, grated ginger, cornstarch, and black pepper. Toss to coat the shrimp evenly and let it marinate for about 15-20 minutes.
Make the Spicy Ponzu Sauce:
In a small bowl, whisk together the ponzu sauce, sriracha, rice vinegar, and sesame oil. Adjust the sriracha to your desired spice level. Set aside.
Cook 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 they are pink and cooked through.
Assemble the Bowl:
In serving bowls, start with a base of cooked quinoa or rice.
Top with shredded carrots, shredded red cabbage, edamame, cucumber slices, and cooked shrimp.
Drizzle the spicy ponzu sauce over the top.
Garnish:
Finish with chopped scallions and toasted sesame seeds for added flavor and crunch.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 15 min | Total: 25 min | Servings: 4 | Calories: ~280 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
