These Crispy Shrimp Sushi Bowls are simple to make and ready in 20-minutes. They’re loaded with sushi-inspired veggies and have a delicious sesame soy dressing.
Does anyone else feel like they’ve been eating take-out more often since quarantine started? In a typical week, we rarely hit up restaurants and prefer to cook at home. Since quarantine started back in March, we’ve been on a roll of weekly take-out nights – for one, to support local businesses, but also to get something different to mix up our day.
Our go-to in my home lately has been sushi. After a few weeks of regular sushi orders, I was determined to make something for lunch one day that would satisfy the craving. These sushi bowls are simple to make, have crispy breaded shrimp, and a delicious sesame soy dressing.
How to make it:
To make, start by cooking rice according to instructions. Meanwhile, prepare the crispy shrimp by mixing panko with whole wheat flour, salt and pepper on a shallow dish. Gently whisk an egg white in a small bowl.
Take each shrimp by the tail and dip in egg white, followed by the panko mixture. My trick for crispy shrimp is to place the coated shrimp on a grate on top of a sheet pan. This method allows air to get underneath so that the shrimp gets extra crispy. The shrimp will bake for about 10 minutes at 425F.
While shrimp is baking, prepare the Ginger Soy dressing by mixing the ingredients in a small bowl.
Assemble the bowls by dividing the cooked rice, edamame, carrot, avocado and cucumber into two servings. Top with cooked shrimp, green onion and sesame seeds. Drizzle with the Ginger Soy Dressing and serve immediately.
Crispy Shrimp Sushi Bowls Recipe
Crispy Shrimp Sushi Bowls
- Total Time: 20 minutes
- Yield: 2 Bowls 1x
Description
These Crispy Shrimp Sushi Bowls are simple to make and ready in 20-minutes. They’re loaded with sushi-inspired veggies and have a delicious sesame soy dressing.
Ingredients
Bowls:
1 cup shelled Edamame
1/3 cup dry Rice
1 medium shredded carrot
1 sliced avocado
1/2 Cucumber, sliced into thin sticks
1 Green onion, sliced
Sesame seeds, to taste (optional)
Shrimp:
10 shrimp, shells removed
3 tbsp Panko
1 tbsp whole wheat flour
Salt and pepper, to taste
1 egg white, lightly beaten
Ginger Soy Dressing:
3 tbsp olive oil
1 tsp soy sauce
1 tsp hot sauce
1/2 tsp sesame oil
1 tsp lemon juice
½ tsp honey
½ tsp grated fresh ginger
Instructions
1. Cook rice according to instructions. Meanwhile, preheat oven to 425F.
2. Prepare shrimp by mixing panko, whole wheat flour and salt/pepper on a plate or shallow dish. Take each shrimp by the tail, dip in egg white then coat evenly with panko mixture. Place shrimp on a grate on top of a sheet pan. Bake for 10 minutes, or until shrimp is cooked, flipping shrimp halfway.
3. Meanwhile, prepare the dressing by whisking ingredients together in a small bowl.
4. Assemble sushi bowls by dividing rice, edamame, carrot, avocado, cucumber between two bowls. Top with cooked shrimp, Ginger Soy dressing, green onion and sesame seeds. Serve immediately.
- Prep Time: 10
- Cook Time: 10
Keywords: sushi, shrimp, crispy shrimp, carrots, cucumber, rice, ginger soy dressing, sushi bowls, 20-minute recipe, green onion, avocado, edamame
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About Brittany
I am a registered dietitian and I ? food! I am passionate about making it easier for busy people to eat well by sharing quick and healthy recipes. Healthy cooking at home can seem overwhelming, but it doesn’t have to be. I love helping people uncomplicate weeknight dinners and reduce stress around meal time, so I’m so glad you’re here!
