why make this recipe
Teriyaki Shrimp Rice Bowls are not only delicious, but they are also quick and easy to prepare. This dish combines the sweet and savory flavors of teriyaki sauce with tender shrimp and fresh ingredients. It’s perfect for a busy weeknight dinner or a healthy lunch. Plus, you can customize it with your favorite toppings and sauces, making it a versatile meal for everyone.
how to make Teriyaki Shrimp Rice Bowls
Ingredients
- 1/2 pound jumbo shrimp (peeled and deveined)
- 1/4 cup teriyaki sauce
- 3 cloves garlic (minced)
- kosher salt
- pepper
- Blackstone Sweet Teriyaki seasoning blend (optional)
- cooking oil of choice
- 2 (8-ounce) microwave pouches Jasmine rice (I used Ben’s Ready Rice)
- 1 large avocado (sliced)
- 1/4 cup chopped cilantro
- 2 lime wedges
- Sauce of choice: yum yum sauce, sriracha, spicy mayo, more teriyaki sauce
Directions
- Pat the shrimp dry and place them in a bowl. Add the teriyaki sauce, garlic, kosher salt, pepper, and Sweet Teriyaki seasoning (if using). Toss until everything is combined and let it marinate for 5 to 10 minutes.
- Preheat your skillet or Blackstone griddle to medium heat (about 400 degrees for an indoor griddle). Add your choice of cooking oil and then add the shrimp with the marinade.
- Cook the shrimp for 3 to 5 minutes, mixing a few times to ensure even cooking.
- Heat the rice pouches in the microwave, or if you’re using a griddle, you can add uncooked rice with some water and cook it while the shrimp is cooking. Break apart the rice with spatulas and add more water if necessary.
- Serve the rice in a bowl topped with the shrimp, sliced avocado, chopped cilantro, lime wedges, and your choice of sauce like yum yum sauce, sriracha, spicy mayo, or more teriyaki sauce.
how to serve Teriyaki Shrimp Rice Bowls
To serve Teriyaki Shrimp Rice Bowls, place the rice at the bottom of a bowl. Add the cooked shrimp on top, followed by the sliced avocado and cilantro. Squeeze fresh lime juice over everything and drizzle with your favorite sauce for added flavor. Enjoy warm!
how to store Teriyaki Shrimp Rice Bowls
If you have leftovers, allow the shrimp and rice to cool down before placing them in an airtight container. Store in the refrigerator for up to 2 days. When you’re ready to eat, reheat the rice and shrimp in the microwave or on the stovetop until heated through.
tips to make Teriyaki Shrimp Rice Bowls
- Ensure the shrimp is fully cooked and opaque before serving.
- Adjust the amount of teriyaki sauce to fit your taste preferences.
- Don’t skip the lime wedges; they add a fresh zing to the dish.
- Feel free to add more vegetables like bell peppers or broccoli for extra nutrition.
variation
You can easily adapt this recipe with different proteins like chicken or tofu. Each type of protein will add a unique flavor while still being delicious with the teriyaki sauce. Also, switch up the rice for brown rice or quinoa for a healthier option.
FAQs
1. Can I use frozen shrimp?
Yes, frozen shrimp works well! Just make sure to thaw them completely before marinating.
2. What if I don’t have teriyaki sauce?
You can make your own teriyaki sauce using soy sauce, honey, and a bit of ginger and garlic.
3. Is this recipe gluten-free?
You can make it gluten-free by using a gluten-free teriyaki sauce and ensuring that the rice does not contain gluten.