Description
A quick and easy weeknight meal with juicy shrimp, fluffy rice, and savory teriyaki sauce, customizable with your favorite veggies and toppings.
Ingredients
For the Shrimp Bowls
- 1 lb Shrimp, peeled and deveined (Tails off for easier eating)
- 4 cups Cooked rice (Jasmine, basmati, brown rice, or microwave rice)
- 1/4 cup Soy sauce (Low sodium if you have it)
- 2 tbsp Honey or brown sugar (For sweetness)
- 2 tbsp Rice vinegar or apple cider vinegar
- 2 cloves Garlic, minced (Fresh or jarred)
- 1 tbsp Ginger, minced (Fresh, paste, or ground)
- 1 tbsp Sesame oil (Optional but boosts flavor)
- 1 tbsp Cornstarch (To thicken the sauce quickly)
- 3 cups Veggies (Broccoli, snap peas, bell pepper, carrots, or edamame)
For Toppings
- 1/4 cup Green onion, sliced
- 2 tbsp Sesame seeds, toasted
- 1 medium Cucumber, sliced
- 1 medium Avocado, sliced (If available)
- 1 tbsp Sriracha mayo (For a creamy spicy option)
Instructions
Preparation
- Start your rice. If it is already cooked, warm it up. If you are making fresh rice, get it going first.
- In a small bowl, whisk together the soy sauce, honey or brown sugar, vinegar, garlic, ginger, and sesame oil if using to make the teriyaki sauce.
- Stir cornstarch with a tablespoon of cold water, then whisk that slurry into the sauce to avoid lumps.
- In a skillet with a little oil, cook your veggies until crisp tender. Remove to a plate.
Cooking
- Add shrimp to the same pan. Cook for about 1 to 2 minutes per side until pink and curled.
- Pour the teriyaki sauce into the pan and stir for about 30 to 60 seconds until glossy and thickened. Toss the veggies back in just to coat.
Assembly
- Build your bowls starting with rice, then add the saucy shrimp and veggies, finishing with toppings.
Notes
For perfect shrimp, pat them dry before cooking and use medium-high heat. Do not cook the shrimp in the sauce for long—just coat at the end. Adjust sauce sweetness as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: asian, Japanese