This shrimp rice bowl is one of those dishes that looks like something you’d order at a café, but in reality comes together quickly and effortlessly at home. Warm rice, juicy shrimp, sweet mango, fresh cucumber, a soft egg, and creamy Greek yogurt create a perfectly balanced bowl that feels both light and deeply satisfying.
Fresh, creamy, a little spicy, and a little sweet — every bite works.
Ingredients
For the bowl
- 1½–2 cups cooked jasmine or basmati rice
- 250 g shrimp, peeled and deveined
- 2 eggs
- 1 ripe mango, diced
- ½ cucumber, thinly sliced
- Olive oil or chili oil
- Salt, to taste
For topping
- Greek yogurt (full-fat recommended)
- Fresh cilantro, roughly chopped
- Chili flakes, to taste
- Black sesame seeds
Instructions
1. Cook the rice
Prepare the rice according to package instructions. Keep it warm until ready to assemble the bowl.
2. Cook the shrimp
Heat a pan over medium-high heat and add a little olive oil or chili oil.
Season the shrimp lightly with salt and sauté for about 2–3 minutes per side, until pink, opaque, and juicy. Remove from heat and set aside.
3. Cook the eggs
Fry the eggs or soft-boil them, keeping the yolks runny. Set aside.
Assemble the Bowl
- Spoon the warm rice into the bottom of each bowl.
- Arrange the shrimp, diced mango, and cucumber on top.
- Add the egg, either whole or halved.
- Add a generous spoon of Greek yogurt on the side — or swirl it through the rice for extra creaminess.
- Finish with fresh cilantro, chili flakes, black sesame seeds, and a drizzle of olive or chili oil.
Serving Suggestions
Serve immediately while the rice and shrimp are warm. This bowl works beautifully as a nourishing lunch or a relaxed dinner and doesn’t need much else on the side.
Tips & Variations
- Extra heat: Add fresh chili or chili crisp.
- More freshness: A squeeze of lime brightens everything up.
- Protein swap: Salmon or tofu work well instead of shrimp.
- Sauce option: Mix Greek yogurt with a little lemon juice and salt for a quick creamy dressing.
