# What You'll Need:
→ Shrimp Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 clove garlic, minced
05 - 1 teaspoon fresh ginger, grated
06 - 1/4 teaspoon black pepper
→ Rice Base
07 - 2 cups cooked jasmine or sushi rice
→ Vegetables
08 - 1 cup shelled edamame, cooked
09 - 1 cup cucumber, thinly sliced
10 - 1 cup carrot, julienned
11 - 2 tablespoons scallions, thinly sliced
12 - 1 tablespoon sesame seeds
→ Ginger-Sesame Dressing
13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon toasted sesame oil
16 - 1 tablespoon honey or maple syrup
17 - 1 tablespoon fresh ginger, finely grated
18 - 1 clove garlic, minced
19 - 1 teaspoon sriracha or chili sauce
# Step-by-Step Guide:
01 - Combine shrimp with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper in a bowl. Allow to marinate for 10 minutes at room temperature.
02 - Whisk together soy sauce, rice vinegar, toasted sesame oil, honey, finely grated ginger, minced garlic, and sriracha in a small bowl until well combined. Set aside.
03 - Heat a grill pan or skillet over medium-high heat. Grill marinated shrimp for 2 to 3 minutes per side until they turn pink and are cooked through.
04 - Divide cooked rice evenly among four serving bowls. Arrange edamame, cucumber slices, and julienned carrot over the rice base.
05 - Place grilled shrimp on top of each vegetable arrangement. Drizzle generously with ginger-sesame dressing.
06 - Garnish each bowl with scallions and sesame seeds. Serve immediately while shrimp is still warm.
