Go Back
To make tasty teriyaki shrimp rice bowls, you will need: - 1 lb (450g) shrimp, peeled and deveined - 2 cups cooked jasmine rice - 1/4 cup teriyaki sauce - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 cup broccoli florets - 1 bell pepper, thinly sliced (any color) - 1/4 cup green onions, chopped - Salt and pepper to taste These ingredients work well together. The shrimp adds protein, while the veggies bring color and crunch. Jasmine rice provides a nice base for the dish. You can add some fun touches to your bowls: - 1 tablespoon sesame seeds (for garnish) - Extra green onions, chopped These garnishes not only look great, but they also add flavor and texture. Sesame seeds give a nutty crunch, while green onions add freshness. You'll need a few simple tools to make this meal: - Large skillet - Spatula or wooden spoon - Measuring cups and spoons - Knife and cutting board Using the right tools makes cooking easier and more fun. A large skillet helps you cook everything evenly. A spatula lets you stir well without breaking the shrimp. First, gather all your ingredients. You need shrimp, rice, teriyaki sauce, and veggies. Start with the shrimp. Make sure they are peeled and deveined. This saves time and makes cooking easier. Next, wash your broccoli and cut it into small florets. Slice your bell pepper into thin strips. This helps them cook faster and blend well in the dish. Mince the garlic and ginger. This adds great flavor to your meal. Now, heat the sesame oil in a large skillet. Use medium-high heat for the best results. Once the oil is hot, add the minced garlic and ginger. Sauté them for about one minute. You want them to smell nice but not burn. Next, toss in the broccoli and bell pepper. Stir them around for about three to four minutes. They should be tender but still a bit crisp. After the veggies are ready, push them to the side of the skillet. Add the shrimp to the empty space. Season them with salt and pepper. Cook the shrimp for two to three minutes on each side. They will turn pink and opaque when done. Pour the teriyaki sauce over the shrimp and veggies. Stir everything well to coat it evenly. Let it simmer for about two minutes. While that simmers, warm your cooked jasmine rice. You can use a microwave or a pan. Just make sure it’s nice and hot. To serve, scoop the warm jasmine rice into bowls. Top it with the teriyaki shrimp and vegetables. For a pop of color, sprinkle chopped green onions on top. Add sesame seeds for extra crunch. This meal looks great and tastes even better. Enjoy your quick and easy teriyaki shrimp rice bowls! To get the best shrimp, start with fresh or thawed shrimp. Rinse them under cold water. Pat them dry with a paper towel. This helps them sear well. When you cook shrimp, don’t overcrowd the pan. Cook them in batches if needed. This lets each shrimp get a nice golden color. Cook them just until they turn pink and opaque. Overcooking makes them tough. You can boost flavor easily. Try adding a splash of lime juice for zest. You can also mix in some pineapple chunks for sweetness. If you like heat, add red pepper flakes or sliced jalapeños. For a rich taste, a bit of soy sauce is great too. Fresh herbs like cilantro can add a nice touch as well. To save time, use pre-cooked shrimp. They only need to be heated through. You can also use frozen vegetables. Just toss them in the skillet straight from the freezer. For faster rice, use microwaveable jasmine rice packets. This cuts down cooking time. Preparing the sauce in advance helps too. Store it in the fridge for quick meals. {{image_2}} You can change the shrimp to fit your taste. Chicken or beef works well. For chicken, use bite-sized pieces. Cook them until no longer pink. For beef, choose thin strips and sear them quickly. Tofu is another great option. It soaks up flavors nicely. Use firm tofu and cut it into cubes. Sauté until golden brown for a nice texture. If you want a vegetarian or vegan meal, skip the shrimp and meat. Use tofu or tempeh instead. Both options give protein and texture. You can also add more veggies. Try mushrooms, snap peas, or carrots. They will add color and crunch. Use soy sauce or a vegan teriyaki sauce for flavor. This keeps the dish tasty and healthy. Want to boost the flavor? Add spices or sauces. Sriracha adds heat if you like it spicy. A splash of lime juice brightens the dish. For a sweet touch, try honey or maple syrup. You can also add fresh herbs like cilantro or basil. These herbs add freshness and depth. Serve with pickled ginger or wasabi for extra zing. To keep your teriyaki shrimp rice bowls fresh, store leftovers in an airtight container. Make sure to let the dish cool down before sealing it. This helps prevent moisture buildup. You can keep it in the fridge for up to three days. If you want to maintain the taste and texture, try to separate the shrimp and rice before storing. When you're ready to enjoy your leftovers, reheat them gently. You can use the microwave or a skillet. If using the microwave, heat for 1-2 minutes at medium power. Stir halfway through to avoid hot spots. If using a skillet, add a splash of water or teriyaki sauce to keep it moist. Heat on low until warmed through. This way, your meal stays tasty and juicy. If you want to freeze your teriyaki shrimp rice bowls, it's best to do this right after cooking. Place the shrimp and veggies in one container and the rice in another. Make sure to use freezer-safe containers. They can last for up to three months in the freezer. When you're ready to eat, thaw overnight in the fridge and reheat as mentioned above. This method preserves flavor and texture well. Teriyaki shrimp rice bowls can last in the fridge for about 3 to 4 days. Make sure to store them in an airtight container. This keeps the shrimp and veggies fresh. You can enjoy this tasty meal later in the week. Just reheat it before serving. Yes, you can use frozen shrimp for this recipe. Just remember to thaw them first. You can place them in the fridge overnight or run them under cold water. Once thawed, peel and devein them if needed. This makes cooking easy and fast. You can add many different vegetables to your rice bowls. Some great options are: - Snap peas - Carrots, thinly sliced - Zucchini, diced - Mushrooms, sliced - Baby corn These veggies add color and extra nutrients. Feel free to mix and match! This blog post covered all you need for teriyaki shrimp rice bowls. We discussed key ingredients, helpful tips, and cooking steps. You learned to enhance flavors and adjust protein options. Remember to store your leftovers well, so they taste great later. Now, get creative with your rice bowls! Explore new flavors and share your favorite combinations with friends. Enjoy making this dish at home, and impress everyone with your cooking skills.

Minute Teriyaki Shrimp Rice Bowls

Get ready to whip up a delicious meal with these Quick & Zesty Teriyaki Shrimp Rice Bowls! In just 15 minutes, you can enjoy a vibrant dish featuring succulent shrimp, colorful veggies, and fluffy jasmine rice all coated in a rich teriyaki sauce. Perfect for a busy weeknight dinner, this recipe is simple and bursting with flavor. Click through to explore the full recipe and bring this mouthwatering dish to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) shrimp, peeled and deveined

2 cups cooked jasmine rice

1/4 cup teriyaki sauce

1 tablespoon sesame oil

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1 cup broccoli florets

1 bell pepper, thinly sliced (any color)

1/4 cup green onions, chopped

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

In a large skillet, heat the sesame oil over medium-high heat.

    Add minced garlic and ginger to the skillet, sautéing for about 1 minute until fragrant.

      Toss in the broccoli florets and sliced bell pepper, stirring frequently for about 3-4 minutes, or until they become tender yet crisp.

        Push the vegetables to the side of the skillet and add the shrimp. Season with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and opaque.

          Pour the teriyaki sauce over the shrimp and vegetables, stirring to coat everything evenly. Allow it to simmer for another 2 minutes.

            While the sauce is simmering, warm the cooked jasmine rice in the microwave or in a separate pan on low heat.

              Serve the teriyaki shrimp and vegetables over a bed of warm jasmine rice.

                Garnish with chopped green onions and a sprinkle of sesame seeds for added crunch.

                  Prep Time, Total Time, Servings: 10 minutes | 15 minutes | 4 servings