Easy Teriyaki Shrimp Rice Bowls For Quick Dinners

If you’re craving a meal that’s both flavorful and easy to prepare, teriyaki shrimp rice bowls are the perfect choice. This recipe combines juicy, tender shrimp coated in a savory teriyaki glaze with fluffy rice and fresh vegetables for a satisfying dish that comes together quickly. Whether you’re cooking for yourself or feeding the whole family, this teriyaki shrimp rice recipe is sure to become a favorite.

this Recipe

You’ll love how the sweet and salty sauce complements the shrimp, making every bite delightful. Plus, the vibrant veggies add a nice crunch and color, making these bowls as Instagram-worthy as they are tasty. Let’s dive in and get cooking!

Why You’ll Love This Recipe

• Ready in under 30 minutes, perfect for busy weeknights.
• Balanced meal with protein, veggies, and carbs all in one bowl.
• The homemade teriyaki sauce is easy and tastes better than store-bought.
• Customizable with your favorite vegetables or toppings.
• Great for meal prep and reheats beautifully.

Ingredients

Gather these simple ingredients to whip up your teriyaki shrimp rice bowls. Everything is easy to find and affordable.

• 1 cup long-grain white rice
• 2 cups water
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 2 cups broccoli florets
• 1 medium carrot, julienned
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• For the teriyaki sauce:
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: Approximately 420 per serving

How to Make Teriyaki Shrimp Rice Bowls

1. Rinse the rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender.
2. While the rice cooks, prepare the teriyaki sauce by whisking together soy sauce, brown sugar, honey, garlic, ginger, and rice vinegar in a small bowl.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add broccoli and carrots, sauté for 4-5 minutes until tender-crisp. Remove veggies from the skillet and set aside.
4. Add the remaining 1 tablespoon of oil to the skillet. Add shrimp and cook for 2 minutes per side, or until pink and opaque. Pour the teriyaki sauce over shrimp and reduce heat to medium-low.
5. Add the cornstarch slurry to the skillet, stirring constantly until the sauce thickens and coats the shrimp, about 1-2 minutes. Return the veggies to the skillet and toss to combine with shrimp and sauce.
6. Fluff the cooked rice with a fork and divide among four bowls. Spoon the shrimp and vegetable teriyaki mixture over the rice.
7. Garnish each bowl with sliced green onions and toasted sesame seeds. Serve immediately and enjoy!

Tips for the Best Results

• Use fresh shrimp for the best texture and flavor; thaw frozen shrimp completely before cooking.
• Don’t overcook the shrimp – they cook quickly and become rubbery if left too long.
• Adjust the sweetness of the teriyaki sauce by adding more honey or brown sugar to taste.
• Swap broccoli and carrots with snap peas, bell peppers, or bok choy for variety.
• If you prefer, use brown rice or cauliflower rice to make this dish healthier or lower-carb.

Storage and Reheating

Store leftover teriyaki shrimp rice bowls in airtight containers in the refrigerator for up to 3 days. For best texture, keep the shrimp and vegetables separate from the rice if possible.

Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overheating shrimp to prevent toughness. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works great as long as it’s fully thawed and patted dry before cooking. This prevents extra moisture and helps the shrimp sear properly.

Is there a vegetarian version of teriyaki shrimp rice bowls?

Absolutely! You can substitute tofu or tempeh for the shrimp and use vegetable broth in place of water when cooking rice for added flavor.

Can I make the teriyaki sauce in advance?

Definitely. The sauce can be made up to 3 days ahead and refrigerated in an airtight container. Reheat gently before adding to the shrimp.

What side dishes go well with teriyaki shrimp rice bowls?

Simple sides like steamed edamame, miso soup, or a crunchy Asian-style slaw complement these bowls nicely for a complete meal.