Shrimp Teriyaki Rice Bowls

Introduction

Shrimp Teriyaki Rice Bowls are a quick, flavorful, and balanced meal that combines succulent shrimp with a savory-sweet teriyaki sauce, served over fluffy rice and fresh vegetables. This dish is both comforting and vibrant, making it perfect for weeknight dinners or meal prep. I love this recipe because it brings restaurant-quality teriyaki shrimp to your kitchen in under 30 minutes, and the combination of tender shrimp, perfectly cooked rice, and crisp vegetables creates a meal that’s as nutritious as it is delicious.

Why I Love This Recipe

1. Bursting with Flavor: The teriyaki sauce is savory, slightly sweet, and rich, perfectly coating the shrimp.
2. Quick & Easy: Ready in about 25 minutes, making it perfect for busy weeknights.
3. Balanced Meal: Combines protein, carbs, and vegetables in one bowl.
4. Versatile & Customizable: Easy to swap vegetables or rice types depending on preference.
5. Meal Prep Friendly: Can be prepared in advance and reheated for quick lunches or dinners.

Why You Must Try This Dish

Shrimp Teriyaki Rice Bowls are a must-try because they offer the perfect combination of flavors, textures, and nutrients in one bowl. The shrimp cooks quickly and absorbs the rich teriyaki sauce, while the rice and vegetables provide balance and substance. It’s a dish that feels indulgent yet is surprisingly healthy, making it ideal for anyone looking for a flavorful, satisfying, and easy-to-make dinner.

Preparation Time & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: ~400 kcal per serving

Cuisine and Course

• Cuisine: Asian / Japanese-Inspired
• Course: Main Course / Dinner

Ingredients

For the Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• Salt and pepper, to taste

For the Teriyaki Sauce

• 1/4 cup soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tsp water (slurry for thickening)

For the Rice Bowls

• 2 cups cooked white or brown rice
• 1 cup broccoli florets, steamed
• 1/2 cup sliced bell peppers (red, yellow, or green)
• 2 green onions, sliced
• Sesame seeds for garnish (optional)

Simple Cooking Directions

1. Cook rice according to package instructions and steam vegetables.
2. In a skillet, heat sesame oil and sauté garlic and ginger for 30 seconds.
3. Add shrimp, season with salt and pepper, and cook until pink and opaque (2–3 minutes per side).
4. Stir in teriyaki sauce and cook until thickened, coating shrimp.
5. Serve shrimp over rice, top with vegetables, green onions, and sesame seeds.

Step-by-Step Preparation Method

Step 1: Prepare Rice and Vegetables

• Cook rice according to package instructions.
• Steam broccoli florets until tender but still bright green.
• Slice bell peppers and set aside.

Step 2: Make Teriyaki Sauce

• In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry. Set aside.

Step 3: Cook Shrimp

• Heat 1 tbsp sesame oil in a large skillet over medium-high heat.
• Add minced garlic and grated ginger, sauté 30 seconds until fragrant.
• Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque.

Step 4: Add Teriyaki Sauce

• Pour prepared teriyaki sauce over the shrimp.
• Stir and cook for 2–3 minutes until sauce thickens and evenly coats the shrimp.

Step 5: Assemble Rice Bowls

• Divide cooked rice into 4 bowls.
• Top each bowl with teriyaki shrimp and steamed vegetables.
• Garnish with sliced green onions and sesame seeds.

How to Serve

• Serve immediately while shrimp and vegetables are warm.
• Pair with pickled ginger or a side of edamame for a complete Japanese-inspired meal.
• Drizzle extra teriyaki sauce over the rice for added flavor.

Additional Recipe Tips

1. Do Not Overcook Shrimp: Overcooking makes them rubbery; they should be pink and slightly firm.
2. Vegetable Variations: Add snap peas, carrots, or mushrooms for extra color and texture.
3. Make It Spicy: Add red pepper flakes or sriracha to the teriyaki sauce.
4. Meal Prep: Cook all components ahead and assemble when ready to eat.

Variations

• Chicken Teriyaki Rice Bowls: Substitute shrimp with chicken breast or thighs.
• Vegetarian: Use tofu or tempeh instead of shrimp.
• Brown Rice or Quinoa: Swap rice for a healthier grain option.
• Extra Sauce: Double the teriyaki sauce for saucier bowls.

Freezing and Storage

• Cooked Shrimp: Not recommended to freeze with rice and vegetables as texture changes; freeze shrimp separately for up to 2 months.
• Rice Bowls: Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
• Sauce: Teriyaki sauce can be made ahead and stored in the fridge for up to 1 week.

Special Equipment Needed

• Large skillet or wok
• Small bowl for sauce
• Steamer or microwave for vegetables
• Knife and cutting board
• Measuring cups and spoons

FAQ

Q1: Can I use frozen shrimp?
A: Yes, thaw completely and pat dry before cooking.

Q2: Can I make this gluten-free?
A: Use tamari or gluten-free soy sauce instead of regular soy sauce.

Q3: Can I use store-bought teriyaki sauce?
A: Yes, but homemade sauce enhances flavor and controls sweetness and sodium.

Q4: Can I prep this for meal prep?
A: Yes, cook shrimp and rice ahead, store in separate containers, and assemble bowls when ready to eat.

Q5: How do I keep vegetables crisp?
A: Steam vegetables until just tender to maintain texture and color.

Conclusion

Shrimp Teriyaki Rice Bowls are a quick, flavorful, and nutritious meal that brings restaurant-quality flavor to your home kitchen. Juicy teriyaki shrimp, fluffy rice, and crisp vegetables create a balanced, satisfying bowl that’s perfect for weeknight dinners or meal prep. Easy to customize, visually appealing, and packed with flavor, this recipe is a must-try for anyone who loves quick and delicious Asian-inspired meals.