Scallion-Shrimp Bowls with Honey-Ponzu Sauce & Toasted Sesame
These scallion shrimp bowls are a quick, flavor-packed dinner that comes together in about 20 minutes. Tender shrimp are coated in a glossy ponzu-honey sauce with garlic and ginger, then served over rice and topped with plenty of fresh scallions and toasty sesame seeds. It’s a bright, balanced meal that feels a little special but is easy enough for any weeknight.
Active Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings
Ingredients:
¾ cups jasmine rice
1½ cups water
Kosher salt
¼ cup ponzu
1 tsp sesame oil
2 TBSP honey
1 lime, quartered
2 tsp cornstarch
Sriracha, to taste (optional)
2 tsp white sesame seeds
1 tsp black sesame seeds
2 bunches scallions, whites cut into 1-inch pieces, greens thinly sliced
10 oz shrimp, peeled and de-veined
2 cloves garlic, finely chopped
1 small thumb ginger, finely chopped
Directions:
Add rice, water, and a pinch of salt to a small pot and bring to a simmer. Cover, reduce heat to low, and cook undisturbed until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
In a medium bowl, whisk ponzu, sesame oil, honey, a squeeze of lime juice, cornstarch, and sriracha (if using) together until smooth.
Add sesame seeds to a large, dry pan and cook, stirring, until lightly browned and fragrant, 3-4 minutes. Turn off heat and transfer to a bowl.
Pat shrimp dry with paper towels and season all over with salt. Heat a drizzle of oil in the same pan used for sesame seeds over medium-high heat. Add scallion whites and cook, stirring occasionally, until beginning to brown, 1-2 minutes.
Add shrimp, garlic, and ginger, and cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes more.
Add sauce to pan with shrimp and cook, stirring, until thickened, about 1 minute.
Fluff rice with a fork and divide between bowls. Top with shrimp and sprinkle with scallion greens. Serve with remaining lime wedges on the side.