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Sesame Shrimp With Asian Greens Rice Bowl
5 from 30 votes

Sesame Shrimp With Asian Greens Rice Bowl

Sesame Shrimp With Asian Greens Rice Bowl combines marinated shrimp with ponzu, ginger, sesame oil, garlic, and red chile flakes, stir-fried alongside a medley of greens like Swiss chard, spinach, green onions, and edamame, served over brown rice. The dish balances savory and tangy ponzu flavors with nutty sesame and fresh ginger notes. The shrimp is cooked to a tender, browned finish while the greens are quickly wilted, maintaining a tender-crisp texture. It offers a wholesome, flavorful meal with contrasting textures and bright Asian-inspired seasonings.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 bowls
Course: Main Course
Cuisine: Asian

Ingredients

  • ½ cup ponzu sauce
  • 1 tablespoon ginger grated
  • 2 tablespoons sesame oil
  • 3 cloves garlic , minced or pressed
  • ¼ teaspoon red chile flakes
  • 1 pound Shrimp shelled and deveined with tails removed, large
  • 1 tablespoon vegetable oil
  • 5 cups rainbow Swiss chard , chopped with hearty stems removed
  • 6 green onions , chopped
  • 2 cups spinach fresh leaves
  • 1 cup edamame shelled
  • 4 cups brown rice cooked
  • 1 tablespoon sesame seeds

Instructions

    Cup of Yum
  1. In a medium size bowl, whisk the ponzu sauce, grated ginger, sesame oil, garlic and red chile flakes. Add the shrimp to the sauce and toss to coat. Set aside the shrimp to marinade for 30 minutes in the refrigerator up to 1 hour.
  2. In a large pan or a wok, bring the heat to high and add the oil to the pan. Add half of the shrimp and cook for 2-3 minutes until cooked on one side then stir the shrimp quickly with a wooden spoon or tongs for another minute until the shrimp is browned on each side. Transfer the shrimp to a bowl and add a bit more oil of needed then add the rest of the shrimp, repeating the cooking process, and transfer to the bowl when cooked. Pour the remaining marinade in the pan and bring to a boil then scrape up the bits from the bottom of the pan. Add the green onions and cook for 1 minute. Add the swiss chard, spinach and edamame and cook, tossing often like stir fry for 1-2 minutes or until slightly wilted. Add the shrimp back to the greens and stir to combine. Garnish with more green onions and sesame seeds.
  3. Divide the brown rice to serving bowls and top with the shrimp and greens. Serve immediately with Sriracha sauce if you like it spicy.