Follow recipe for Chicken Donburi, except that shrimp cooks much faster than chicken (shrimp cooks in about 1 minute or less).
I used brown rice, and chives instead of scallions. Since I didn't have any dashi (which would have been preferably since its fish based), I used chicken stock and also added 1/4 tsp fish sauce--be very careful to only add a tiny bit of fish sauce because it is very extremely salty.
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