Sticky Teriyaki Shrimp Rice Bowls
introduction
Sticky Teriyaki Shrimp Rice Bowls are a delightful way to enjoy a delicious meal that is both quick and satisfying. This dish combines the sweet and savory flavors of teriyaki sauce with tender shrimp, served over a bed of fluffy Jasmine rice. With fresh avocado, cilantro, and zesty lime to finish, it’s a complete meal that looks as good as it tastes.
why make this recipe
Making Sticky Teriyaki Shrimp Rice Bowls at home is an excellent choice for several reasons. First, the simple ingredients make it easy to prepare without much fuss. Second, it’s a healthier option compared to takeout, allowing you to control what goes into your food. Lastly, it’s versatile! You can customize it according to your taste preferences or even dietary needs.
how to make Sticky 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 put them in a bowl with the teriyaki sauce, minced garlic, kosher salt, pepper, and Sweet Teriyaki seasoning if you choose to use it. Toss everything together until well combined and let it marinate for about 5 to 10 minutes.
- Preheat your skillet or Blackstone griddle to medium heat, around 400 degrees if using an indoor griddle. Add your preferred cooking oil and the shrimp along with the marinade.
- Cook the shrimp for about 3 to 5 minutes, mixing them a few times until they are fully cooked.
- Microwave the rice pouches according to the package instructions, or if using a griddle, you can add raw rice with some water, cooking it alongside the shrimp. Break apart the rice with spatulas, adding more water as necessary.
- Serve the rice in a bowl topped with the cooked shrimp, avocado, chopped cilantro, lime wedges, and any sauce of your choice like yum yum sauce, sriracha, spicy mayo, or extra teriyaki sauce.
how to serve Sticky Teriyaki Shrimp Rice Bowls
Sticky Teriyaki Shrimp Rice Bowls are best served warm. You can enjoy them straight from the bowl, pairing the shrimp and rice with slices of creamy avocado and fresh cilantro. Squeeze the lime wedges over the dish to add a refreshing kick. You can also place the sauces on the table, allowing everyone to add their favorite toppings.
how to store Sticky Teriyaki Shrimp Rice Bowls
To store leftover rice bowls, let them cool to room temperature before transferring them to an airtight container. They can be kept in the fridge for up to 2 days. To reheat, place the rice and shrimp in a microwave-safe dish and heat until warmed through. You may want to add a splash of water or extra sauce to prevent dryness.
tips to make Sticky Teriyaki Shrimp Rice Bowls
- Make sure to dry the shrimp well before marinating them. This helps them brown nicely when cooked.
- Don’t skip the marinating step; it enhances the flavor of the shrimp significantly.
- You can add vegetables like bell peppers or broccoli to the skillet for added nutrition and different textures.
variation
For a vegetarian option, you can use tofu or tempeh instead of shrimp. Simply follow the same marinade and cooking steps. You can also experiment with different types of rice like brown rice or quinoa for a healthier twist.
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before marinating.
What type of teriyaki sauce should I use?
You can use store-bought teriyaki sauce or make your own at home with soy sauce, honey, and ginger for a fresh version.
How spicy is this recipe?
The recipe is not inherently spicy, but you can control the heat by choosing how much spicy sauce (like sriracha) you wish to add when serving.
Sticky Teriyaki Shrimp Rice Bowls
Ingredients
Method
- Pat the shrimp dry and put them in a bowl with the teriyaki sauce, minced garlic, kosher salt, pepper, and Sweet Teriyaki seasoning if you choose to use it. Toss everything together until well combined and let it marinate for about 5 to 10 minutes.
- Preheat your skillet or Blackstone griddle to medium heat, around 400 degrees if using an indoor griddle.
- Add your preferred cooking oil and the shrimp along with the marinade.
- Cook the shrimp for about 3 to 5 minutes, mixing them a few times until they are fully cooked.
- Microwave the rice pouches according to the package instructions, or if using a griddle, you can add raw rice with some water, cooking it alongside the shrimp. Break apart the rice with spatulas, adding more water as necessary.
- Serve the rice in a bowl topped with the cooked shrimp, avocado, chopped cilantro, lime wedges, and any sauce of your choice like yum yum sauce, sriracha, spicy mayo, or extra teriyaki sauce.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]