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Teriyaki Shrimp Rice Bowls

Delightful Teriyaki Shrimp Rice Bowls bursting with flavor, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb shrimp, peeled and deveined fresh or frozen works well
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
For the Teriyaki Sauce
  • 1/4 cup soy sauce opt for high-quality for richer flavor
  • 1/4 cup brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
For Serving
  • 4 cups cooked rice white or brown
  • Sliced green onions for garnish
  • Sesame seeds for garnish
  • Optional veggies like broccoli, bell peppers, or snap peas

Method
 

Preparation
  1. Prepare the Rice: If not already cooked, prepare your rice according to package instructions and keep warm.
  2. Make the Teriyaki Sauce: In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the sugar dissolves, then set aside.
Cooking
  1. Cook the Shrimp: In a large skillet, heat the vegetable oil over medium-high heat. Season shrimp with salt and pepper, then add to the skillet. Cook for about 2-3 minutes on each side or until pink and opaque.
  2. Combine Shrimp and Sauce: Pour the teriyaki sauce over the cooked shrimp and let simmer for another 2-3 minutes until the sauce thickens slightly and clings to the shrimp.
Serving
  1. Serve: In bowls, layer the rice, topped with the teriyaki shrimp. Sprinkle green onions and sesame seeds on top for garnish.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. For best results, reheat gently on the stove or in the microwave.