# What You'll Need:
→ Shrimp Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 clove garlic, minced
05 - 1 tsp fresh ginger, grated
06 - 1/4 tsp black pepper
→ 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 tbsp scallions, thinly sliced
12 - 1 tbsp sesame seeds
→ Ginger-Sesame Dressing
13 - 2 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp toasted sesame oil
16 - 1 tbsp honey or maple syrup
17 - 1 tbsp fresh ginger, finely grated
18 - 1 clove garlic, minced
19 - 1 tsp sriracha or chili sauce, optional
# Directions:
01 - In a bowl, combine shrimp with soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Toss until evenly coated and allow to marinate for 10 minutes.
02 - While shrimp marinates, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, finely grated ginger, minced garlic, and sriracha in a small bowl. Set aside.
03 - Heat a grill pan or skillet over medium-high heat. Grill marinated shrimp for 2 to 3 minutes per side until pink and cooked through.
04 - Divide cooked rice equally among four bowls. Arrange edamame, cucumber, and carrot over the rice base.
05 - Place grilled shrimp on top of each vegetable-rice arrangement and drizzle generously with ginger-sesame dressing.
06 - Garnish each bowl with sliced scallions and sesame seeds. Serve immediately.
