Grilled Shrimp Rice Bowls with Honey Ginger Dressing

July 29, 2026

Some of my favorite meals are the ones that are full of fresh ingredients, bold flavors, and come together without spending hours in the kitchen. These Grilled Shrimp Rice Bowls check every box! They're colorful, satisfying, and perfect for those warm August evenings when you want something light but still filling.

The star of this recipe is our Honey Ginger Balsamic paired with our Garlic Olive Oil. Together they create a dressing that's sweet, savory, and just a little tangy with a subtle hint of ginger. It coats the grilled shrimp beautifully and brings every bite of fluffy rice, crisp vegetables, and creamy avocado together.

I love recipes like this because they're easy to customize with whatever fresh vegetables you have on hand. Whether you're serving these bowls for a quick weeknight dinner or meal prepping lunches for the week, they're packed with flavor and feel like something you'd order at your favorite restaurant.

If you're looking for a delicious new way to enjoy this Flavor Pairing, this recipe is one you'll want to make again and again. Don't forget to drizzle a little extra Honey Ginger Dressing over the top just before serving—it really takes these bowls to the next level!

Grilled Shrimp Rice Bowls with Honey Ginger Dressing

Tender grilled shrimp, fluffy jasmine rice, crisp vegetables, creamy avocado, and a sweet-and-savory Honey Ginger Dressing come together for a fresh, colorful meal that's perfect for summer. Made with our Garlic Olive Oil and Honey Ginger Balsamic, this easy rice bowl is packed with flavor in every bite.

Author: The Little Shop of Olive Oils
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 servings
Category: Main Courses
Cuisine: Asian-Inspired

Ingredients

1½ pounds large shrimp, peeled and deveined
2 tablespoons Garlic Olive Oil
1 tablespoon Honey Ginger Balsamic
2 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon black pepper
3 cups cooked jasmine rice
1 avocado, sliced
1 cup shredded purple cabbage
1 cup shredded carrots
1 cucumber, thinly sliced
3 green onions, sliced
1 tablespoon sesame seeds
Fresh cilantro, for garnish
3 tablespoons Garlic Olive Oil
2 tablespoons Honey Ginger Balsamic
1 teaspoon Franklin Raw Honey
1 teaspoon Dijon mustard
1 teaspoon grated fresh ginger
1 teaspoon low-sodium soy sauce
Salt and pepper, to taste

Directions

Preheat your grill or grill pan to medium-high heat.
Toss the shrimp with the Garlic Olive Oil, Honey Ginger Balsamic, minced garlic, salt, and pepper. Let marinate for 10–15 minutes.
Grill the shrimp for 2–3 minutes per side until pink, lightly charred, and cooked through.
While the shrimp cook, whisk together all of the Honey Ginger Dressing ingredients until smooth and well combined.
Divide the cooked jasmine rice among four serving bowls.
Arrange the cabbage, carrots, cucumber, avocado, and grilled shrimp over the rice.
Drizzle generously with the Honey Ginger Dressing.
Finish with sesame seeds, sliced green onions, and fresh cilantro before serving.