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Fresh Asian-Style Shrimp Buddha Bowl Recipe With Easy Ginger Miso Dressing

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A bright and fresh shrimp Buddha bowl featuring crunchy veggies, fluffy jasmine rice, and a unique ginger miso dressing. Ready in under 30 minutes, this bowl balances indulgence and health with satisfying textures and bold flavors.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (wild-caught if possible)
  • 2 cups cooked jasmine or sushi rice (about 1 cup uncooked)
  • 1 medium cucumber, thinly sliced or spiralized
  • 1 cup shredded carrots
  • 1 cup edamame, shelled and cooked
  • 1 cup red cabbage, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup chopped cilantro or Thai basil
  • 1 tablespoon toasted sesame seeds (optional)
  • 3 tablespoons white miso paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons soy sauce or tamari
  • 2–3 tablespoons water
  • 1 clove garlic, minced (optional)

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 1 1/4 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam for 10 minutes. Fluff with a fork.
  2. While rice cooks, slice cucumber thinly or spiralize, shred carrots, slice red cabbage thinly, and shell and cook edamame if needed. Set aside. Slice avocado just before serving.
  3. In a small bowl, whisk together white miso paste, rice vinegar, toasted sesame oil, grated fresh ginger, honey or maple syrup, soy sauce, and minced garlic (optional). Add water to thin dressing to desired consistency. Adjust sweetness or acidity if needed.
  4. Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add shrimp, season lightly with salt and pepper. Cook about 2 minutes per side until opaque and just firm. Remove from heat.
  5. Divide warm jasmine rice evenly among four bowls. Arrange cucumber, shredded carrots, edamame, red cabbage, and avocado slices around the bowl. Top with cooked shrimp and sprinkle with chopped cilantro and toasted sesame seeds.
  6. Drizzle ginger miso dressing over each bowl just before serving. Toss lightly if desired.

Notes

Avoid overcooking shrimp to keep it tender. Use freshly grated ginger for best flavor. Pre-shredded carrots and frozen shelled edamame can save time. Dressing keeps refrigerated up to 5 days. For vegan version, swap shrimp with tofu or chickpeas and honey with maple syrup. Use tamari for gluten-free option.

Nutrition

Keywords: shrimp bowl, Buddha bowl, ginger miso dressing, Asian recipe, quick lunch, healthy meal, easy dinner, seafood bowl

Find it online: https://atomicbite.com/fresh-asian-style-shrimp-buddha-bowl-recipe-with-easy-ginger-miso-dressing/