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10-Minute Garlic-Ginger Shrimp Rice Bowl — seared shrimp, brown rice, blanched broccoli and a soft-boiled egg in a matte stoneware bowl 10-Min · One Pan

10-Minute Garlic-Ginger Shrimp Rice Bowl

Garlic-ginger seared shrimp over brown rice with blanched broccoli and a soft-boiled egg — one pan, ten minutes, 34g of lean protein.

Ingredients

Garlic-ginger shrimpBrown riceBlanched broccoliSoft-boiled eggScallionSoy-sesame glaze

Nutrition Facts

420
kcal
34g
protein
38g
carbs
12g
fat
6g
fiber
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HOW IT'S MADE

How It's Made

One pan, one pot and ten minutes — the shrimp do the work while the rice and broccoli look after themselves.

10-Minute Garlic-Ginger Shrimp Rice Bowl in a matte ceramic bowl with a wooden spoon From our kitchen
STEP 01

Start the Rice

A brown rice pouch reheats in about 90 seconds while you mince the garlic and ginger.

STEP 02

Blanch the Broccoli

Two minutes in boiling water keeps the florets bright green and barely softened.

STEP 03

Sear the Shrimp

Shrimp hit a hot pan with garlic and ginger for three to four minutes, then a quick soy-sesame glaze.

STEP 04

Compose the Bowl

Rice on the bottom, shrimp and broccoli on top, a halved soft egg and scallion to finish.

Meal Prep & Storage

Cook once, eat twice — how far ahead you can push it

Make ahead

Cook the rice, shrimp and broccoli up to two days ahead and store them in separate containers.

Fridge

Refrigerate within two hours and eat within 48 hours. Reheat the rice and shrimp until piping hot.

Freezer

Freeze the cooked shrimp and rice up to one month. Add a freshly made soft-boiled egg after reheating.

Nutrition Breakdown

Per bowl, with what each number actually means for your day

420
kcal per bowl

About a fifth of a 2,000 kcal day — a full dinner that still fits a fat-loss day.

34g
lean protein

Roughly two-thirds of the daily reference intake in one bowl — why it holds you 4-5 hours, not one.

380mg
sodium

Kept low with low-sodium soy sauce; ginger, garlic and scallion carry the flavour instead.

Nutrient Per bowl % Daily Value* Why it matters here
Calories 420 kcal 21% A full dinner that still fits a fat-loss day.
Protein 34 g 68% Lean shrimp and egg drive satiety and support recovery.
Carbohydrate 38 g 14% Mostly brown rice — steady fuel, not a sugar hit.
Fat 12 g (saturated 2.5 g) 15% From the egg yolk and sesame oil — flavour, not batter.
Fibre 6 g 21% Brown rice and broccoli slow digestion and extend fullness.
Sugars 3 g — Naturally occurring; the glaze uses no added sugar.
Sodium 380 mg 17% Far below a typical sauced takeaway dinner.

*Percent Daily Values are based on a 2,000 kcal reference diet. Figures are approximate estimates for home preparation.

Frequently Asked Questions

Real questions from our fitness-minded customers

How many calories are in the Garlic-Ginger Shrimp Rice Bowl?

Each serving is about 420 kcal with 34g of protein, 38g of carbs and 12g of fat.

How long does it take to make?

About ten minutes end to end. The shrimp themselves need only three to four minutes in the pan, and the rice and broccoli can reheat or blanch while they cook.

Is it a good high-protein, low-calorie meal?

Yes. At about 420 kcal with 34g of protein, it covers most of the daily protein reference intake in one bowl and keeps you full for 4-5 hours.

Can I use frozen shrimp?

Yes. Thaw them, pat dry, and cook straight from thawed. Never refreeze after cooking.

Can I meal prep this bowl?

Cook the rice, shrimp and broccoli up to two days ahead and refrigerate separately. Reheat the rice and shrimp, then add a freshly made soft-boiled egg when you eat.

How much sodium is in the Garlic-Ginger Shrimp Rice Bowl?

About 380 mg per serving (roughly 17 percent of the daily reference intake). Low-sodium soy sauce and half the glaze cut it further.

Does it contain common allergens?

By the standard ingredients it contains shellfish (shrimp), soy (the glaze), egg and sesame. If you have a severe allergy, please contact us before ordering so we can confirm the current kitchen preparation.

Can I make a vegetarian version?

Yes. Swap the shrimp for pan-seared firm tofu or double edamame — the garlic-ginger glaze does the heavy lifting either way.