Crispy, golden panko shrimp served over fluffy rice with cucumber, edamame and a creamy sauce. This easy air fryer shrimp rice bowl is packed with protein, ready in under 30 minutes, and perfect for busy weeknights or meal prep.

One of the biggest things that helped me lose over 50 pounds and maintain it for the last 3 years is having simple meals I can always fall back on.

When life gets busy, I rely on staples like frozen shrimp and frozen vegetables. They’re easy to keep on hand, packed with protein and nutrients, and make it simple to throw together a balanced meal without overthinking it. This protein-packed shrimp bowl is one of those go-to meals I know I’ll never get tired of.

Why You’ll Love This Recipe

If you’re looking for an easy high-protein dinner that tastes like takeout but fits your goals, this panko shrimp bowl is it.

The shrimp comes out perfectly crispy without deep-frying, while the rice and fresh vegetables create a balanced, satisfying meal packed with flavor. This recipe is great for busy moms, meal preppers, and anyone looking for a simple pescatarian meal.

What makes this bowl an essential in my kitchen:

• High in protein
• Ready in about 30 minutes
• Air fryer friendly
• Family approved
• Easy to customize
• Great for meal prep

Ingredients

Makes 2 servings

For the Shrimp

• 12 oz large shrimp, peeled, deveined, and tails removed
• 1/4 cup panko breadcrumbs
• 1 to 2 tablespoons Kewpie mayonnaise
• 1/2 teaspoon Creole seasoning
• Cooking spray

For the Rice Bowl

• 2 cups cooked jasmine rice
• 2 Persian cucumbers, sliced
• 1/2 cup shelled edamame
• Green onions, sliced
• Furikake seasoning

Optional Spicy Sauce

• 1 to 2 tablespoons Kewpie mayonnaise
• 1 to 2 tablespoons sriracha

How to Make The Shrimp Rice Bowls

Step 1: Prepare the Shrimp

Pat the shrimp dry with paper towels and remove the tails if needed. Chop the shrimp into bite-sized pieces, about 2 to 3 pieces per shrimp.

Add the shrimp to a medium bowl along with the Kewpie mayonnaise, panko breadcrumbs, and Creole seasoning. Mix until the shrimp is evenly coated.

Step 2: Air Fry the Shrimp

Line your air fryer basket with parchment paper.

Spread the shrimp mixture into an even layer, making sure not to overcrowd the basket. Lightly spray the top with cooking spray.

Air fry at 375°F for 10 to 12 minutes, flipping or stirring halfway through cooking. The shrimp should be golden brown, crispy on the outside, and fully cooked through.

Step 3: Assemble the Bowls

Divide the cooked jasmine rice between two bowls.

Top each bowl with sliced cucumbers, edamame, and the crispy air-fried shrimp.

In a small bowl, mix together the Kewpie mayo and sriracha to make the optional spicy sauce. Drizzle over the bowls if desired.

Finish with green onions and a generous sprinkle of furikake seasoning. Serve immediately and enjoy.

Nutrition Per Serving

• Calories: 675
• Protein: 46g
• Carbohydrates: 57g
• Fat: 25g

Nutrition is an estimate and may vary depending on ingredients used.

Pro Tips

• Do not overcrowd the air fryer basket. Cook in batches if needed.
• Patting the shrimp dry helps the coating stick better.
• Spray the panko lightly before cooking for extra crispiness.
• Use freshly cooked rice for the best texture.
• Add edamame for even more protein and fiber.

How to Meal Prep These Shrimp Rice Bowls

These Air Fryer Panko Shrimp Rice Bowls are perfect for meal prep. At the beginning of the week, I like to cook the rice, slice the cucumbers, prepare the edamame, and mix up the spicy mayo sauce. Having these ingredients ready makes assembling lunch or dinner take just a few minutes.

For the best texture, I recommend preparing the shrimp fresh the day you plan to eat it. If you’re using frozen shrimp, simply thaw according to the package directions. The shrimp only takes 10 to 12 minutes in the air fryer, and cooking it fresh helps keep it crispy and golden.

If you have leftovers, store the shrimp separately and reheat it in the air fryer for a few minutes to restore its crispy texture.

Meal Prep and Storage

Store all ingredients separately in airtight containers.

Cooked shrimp stays fresh in the refrigerator for 2-3 days.

To reheat, air-fry the shrimp at 350°F for 3 to 4 minutes, until crispy again.

Avoid microwaving the shrimp if possible, as it can soften the panko coating.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw completely and pat dry before breading.

Can I make this ahead of time?

Absolutely. Prep the shrimp and vegetables in advance and assemble when ready to eat.

What rice works best?

Jasmine rice, sushi rice, and brown rice all work well.

Can I make this lower in carbs?

Yes, serve over cauliflower rice instead of white rice. And opt to use low-carb breadcrumbs for breading the shrimp.

Can I bake the shrimp instead?

Yes. Bake at 400°F for 12 to 15 minutes or until crispy and cooked through.

Why This Recipe Works

This bowl combines lean protein, complex carbohydrates, healthy fats, and fresh vegetables into one satisfying meal. The air fryer creates crispy shrimp with minimal oil while keeping the inside juicy and tender.

It’s the type of meal that feels indulgent but still supports your goals, whether you’re focused on building muscle, maintaining weight loss, or simply eating more protein throughout the day.

If you make this Air Fryer Panko Crusted Shrimp Rice Bowl, be sure to tag me on Instagram @melshealthybowl so I can see your creation.

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