why make this recipe
Teriyaki Shrimp Rice Bowls are a perfect meal that combines the flavors of succulent shrimp with the delicious sweetness of teriyaki sauce. It is quick to make and packed with nutrients from mixed vegetables. This dish is not only tasty but also colorful and satisfying, making it ideal for a family dinner or a weeknight meal. The balance of shrimp, veggies, and rice creates a nutritious bowl that everyone will enjoy.
how to make Teriyaki Shrimp Rice Bowls
Ingredients :
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice
- 1/4 cup teriyaki sauce
- 1 tablespoon vegetable oil
- 1 cup mixed vegetables (like bell peppers, broccoli, and snap peas)
- Sesame seeds for garnish
- Green onions for garnish
Directions :
- Heat the vegetable oil in a skillet or on the Blackstone griddle over medium heat.
- Add the shrimp and cook until pink and opaque, about 3-4 minutes.
- Add the mixed vegetables and stir-fry for another 2-3 minutes until tender.
- Pour the teriyaki sauce over the shrimp and vegetables, stirring to coat. Cook for an additional 2 minutes.
- Serve the shrimp and vegetable mixture over bowls of cooked rice.
- Garnish with sesame seeds and chopped green onions.
how to serve Teriyaki Shrimp Rice Bowls
Serve the Teriyaki Shrimp Rice Bowls warm. You can place the shrimp and vegetable mixture on top of the cooked rice in bowls. For added flavor, sprinkle sesame seeds and chopped green onions on top. This dish pairs well with a side of steamed edamame or a simple green salad.
how to store Teriyaki Shrimp Rice Bowls
If you have leftovers, store them in an airtight container in the fridge. They will keep well for about 2-3 days. To reheat, simply warm them in the microwave or on the stove until heated through.
tips to make Teriyaki Shrimp Rice Bowls
- Make sure to not overcook the shrimp, as they can become rubbery; cook just until they are pink and opaque.
- Use a variety of colorful vegetables to make the dish visually appealing and add extra nutrients.
- You can substitute cooked quinoa or brown rice for a healthier grain option.
variation
Feel free to customize the vegetables according to your preference. You can also add toppings such as sliced avocado or a drizzle of sriracha for an extra kick of flavor.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
Is there a gluten-free option for the teriyaki sauce?
Yes, look for gluten-free teriyaki sauce options available in stores or make your own using gluten-free soy sauce.
Can I make this recipe ahead of time?
Yes, you can prep the ingredients ahead of time. However, it is best to cook the shrimp and veggies fresh for optimal taste and texture.
Teriyaki Shrimp Rice Bowls
Ingredients
Main ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice
- 1/4 cup teriyaki sauce
- 1 tablespoon vegetable oil
- 1 cup mixed vegetables (like bell peppers, broccoli, and snap peas) Use a variety for color and nutrients.
- Sesame seeds for garnish
- Green onions for garnish
Instructions
Cooking
- Heat the vegetable oil in a skillet or on the Blackstone griddle over medium heat.
- Add the shrimp and cook until pink and opaque, about 3-4 minutes.
- Add the mixed vegetables and stir-fry for another 2-3 minutes until tender.
- Pour the teriyaki sauce over the shrimp and vegetables, stirring to coat. Cook for an additional 2 minutes.
- Serve the shrimp and vegetable mixture over bowls of cooked rice.
- Garnish with sesame seeds and chopped green onions.