Teriyaki Shrimp Rice Bowl
A cozy, comforting bowl meal featuring juicy shrimp, sweet and salty teriyaki sauce, and warm rice topped with fresh vegetables.
Ingredients
Shrimp and Rice Ingredients
- 1 pound medium or large shrimp, peeled and deveined Thaw if frozen for best results.
- 2 cups white rice, jasmine rice, or brown rice Use leftover rice for quicker preparation.
Teriyaki Sauce Ingredients
- 1/2 cup store-bought teriyaki sauce or homemade For homemade, mix soy sauce, honey or brown sugar, garlic, and a thickener.
Toppings
- 1 cup sliced cucumber For crunch.
- 1 cup shredded carrots For color and texture.
- 1/2 cup chopped green onions For garnish.
- 1 tablespoon sesame seeds Optional for garnish.
- 1 each avocado Optional, for added creaminess.
Heat Options
- to taste sriracha, chili flakes, or spicy mayo Optional for those who like heat.
Instructions
Preparation
- Cook the rice using your preferred method; reheat if using leftovers.
- Prepare the teriyaki sauce by mixing soy sauce, honey or brown sugar, minced garlic, and cornstarch mixed with water if making homemade.
- Prep the toppings: slice cucumber, chop green onions, and shred carrots.
Cooking
- Heat a skillet over medium high heat with a little oil.
- Add shrimp in a single layer and cook for about 1-2 minutes per side until pink and curled.
- Pour in the teriyaki sauce and toss shrimp to coat. If using cornstarch, add it now.
Assembly
- Build the bowls starting with rice, then shrimp, and finally the toppings.
- Drizzle extra sauce over the rice if desired.
Notes
For best results, do not overcook shrimp and pat them dry to achieve a good sear. Feel free to use any crunchy toppings you have on hand.