Why You’ll Love This Shrimp and Broccoli Brown Rice Bowl

• It’s a complete meal in one. You’ve got your lean protein, your whole grains, and your green veggies all hanging out together, making for a seriously balanced and satisfying lunch or dinner. No need to fuss with multiple side dishes.
• The texture contrast is everything. The tender shrimp, the slight crunch of the broccoli, and the chewy brown rice create a fantastic mouthfeel in every single bite. It’s far from boring!
• It’s incredibly quick and forgiving. If you’ve got pre-cooked rice, this comes together in the time it takes to cook the shrimp. And if you accidentally overcook the broccoli a little? It’s still going to be delicious. This recipe is very hard to mess up.
• The sauce is simple but magical. With just a few pantry staples, you create a glossy, savory sauce that clings to every ingredient. It’s not overly complicated, but it adds a huge depth of flavor that makes the whole bowl sing.

Ingredients & Tools

• 450 g large shrimp, peeled and deveined
• 1 large head broccoli, cut into small florets
• 360 g cooked brown rice (about 2 cups cooked)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tamari or soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp olive oil or avocado oil
• 2 spring onions, thinly sliced
• 1 tbsp sesame seeds, for garnish
• Pinch of red pepper flakes (optional, for heat)

Tools: A large skillet or wok, a medium pot (if cooking rice fresh), a microplane or fine grater for the ginger, and a good sharp knife.

The quality of your shrimp really matters here—look for wild-caught if you can. And that final drizzle of sesame oil at the end? A little goes a long way in adding that authentic, nutty aroma.

Serves: 2 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Pat your shrimp dry. This is the secret to getting a nice sear instead of them steaming in their own moisture. Just a quick pat with a paper towel makes all the difference.
• Cut the broccoli florets small. Smaller pieces cook faster and more evenly, and they’re just easier to eat with a spoon in a bowl. Don’t forget to peel and slice the stalk—it’s delicious and too often thrown away!
• Have your rice ready to go. Using day-old, chilled rice is actually ideal here, as it’s less sticky and will fry up better. If cooking fresh, spread it on a baking sheet to cool and dry out a bit while you prep the other ingredients.
• Mise en place is your friend. Have your garlic minced, ginger grated, and sauce ingredients measured and combined in a small bowl before you start cooking. Things move quickly once the shrimp hit the pan.

How to Make Shrimp and Broccoli Brown Rice Bowl

Serving Suggestions

Complementary Dishes

• A simple cucumber salad — The cool, crisp, and slightly acidic notes of a quick cucumber salad (think rice vinegar, a touch of sugar) provide a refreshing contrast to the warm, savory bowl.
• Miso soup — A small cup of miso soup on the side makes the meal feel like a proper, restaurant-worthy experience. It’s a warm, comforting start.
• Seaweed salad — If you’re feeling fancy, a store-bought or homemade seaweed salad adds a unique briny flavor and another layer of texture.

Drinks

• Jasmine green tea — Its light, floral character cleanses the palate between bites without overpowering the delicate flavors of the shrimp and sauce.
• A crisp lager or pilsner — The carbonation and mild bitterness of a light beer cut through the richness of the dish perfectly.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are always a winner with Asian-inspired flavors.

Something Sweet

• Fresh mango slices — The sweet, juicy tropical fruit is a fantastic, light way to end the meal and complements the savory notes beautifully.
• A scoop of green tea ice cream — It’s a classic for a reason. The slightly bitter, creamy ice cream is the perfect finale.
• Fortune cookies — Keep it fun and simple! It adds a little bit of whimsy and a sweet, crunchy bite.

Top Mistakes to Avoid

• Mistake: Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery and tough if left on the heat for too long. The moment they curl up and turn pink, they’re done. It’s better to slightly undercook them as they will heat up again when added back to the pan.
• Mistake: Crowding the pan when cooking the shrimp. If you add too many shrimp at once, they’ll steam instead of sear. You want that nice, hot contact with the pan to develop flavor. Cook in two batches if your skillet isn’t large enough.
• Mistake: Burning the garlic and ginger. They cook in less than a minute. If you walk away, they will burn and turn bitter, which can ruin the whole dish. Stay close and have your next ingredient (the rice) ready to go.
• Mistake: Using freshly cooked, warm rice. Warm rice is very sticky and will turn to mush when you stir-fry it. Chilled, day-old rice has less moisture and will give you those perfect, separate grains.

Expert Tips

• Tip: Velvet the shrimp for extra tenderness. For restaurant-quality, super tender shrimp, try velveting. Toss the raw shrimp with 1 tsp of baking soda and let sit for 15-20 minutes, then rinse thoroughly and pat dry before cooking. It changes the texture wonderfully.
• Tip: Add a touch of sweetness. If you like a hint of sweetness to balance the salty tamari, add a teaspoon of honey or maple syrup to your sauce mixture. It creates a more complex, well-rounded flavor profile.
• Tip: Get creative with veggies. This bowl is a great canvas. Feel free to add thinly sliced bell peppers, snap peas, or shredded carrots along with the broccoli for more color and nutrition.
• Tip: Make it a freezer meal. You can freeze cooked, peeled shrimp and pre-portioned cooked brown rice. With frozen broccoli florets, you can have the components for this bowl ready to go anytime, making it even faster.

FAQs

Can I use frozen shrimp?
Absolutely! Using frozen shrimp is often more convenient and can be just as good. The key is to thaw them properly. The best way is to place them in a bowl in the refrigerator overnight. If you’re in a hurry, you can seal them in a plastic bag and submerge them in cold water for about 30 minutes. Just make sure they are thoroughly thawed and patted very dry before cooking to avoid excess water in the pan.

Can I use white rice instead of brown rice?
You sure can. White jasmine or basmati rice would work beautifully. Just keep in mind that white rice is often stickier, so using chilled, day-old rice is even more critical to avoid a mushy final dish. The cooking time will remain the same. The flavor will be a bit lighter, allowing the shrimp and sauce to really shine.

How can I make this dish spicier?
There are a few easy ways to kick up the heat! You can increase the amount of red pepper flakes you add at the end. Alternatively, add a teaspoon of sriracha or chili-garlic paste to the sauce mixture before you pour it in. For a more aromatic heat, sauté a sliced fresh chili pepper (like a Thai bird’s eye chili) along with the garlic and ginger.

Is this recipe gluten-free?
It can be, very easily! Just ensure you use tamari (which is traditionally gluten-free) instead of standard soy sauce, which contains wheat. Always double-check the labels on your other ingredients, like the rice vinegar, to be safe, but most are naturally gluten-free.

How long do leftovers last in the fridge?
Leftovers will keep in an airtight container in the refrigerator for up to 2 days. The texture of the shrimp may change slightly upon reheating, becoming a bit firmer. To reheat, I recommend doing it gently in a skillet over medium heat with a tiny splash of water to prevent drying out, rather than in the microwave.