Teriyaki Shrimp Rice Bowls

A delicious and satisfying meal that combines succulent shrimp, teriyaki sauce, and vibrant vegetables over a comforting bed of rice.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 500

Main Ingredients

1 pound shrimp, peeled and deveined Fresh shrimp works best; thaw completely if frozen.
2 cups cooked rice Use freshly cooked or leftover rice.
1/4 cup teriyaki sauce Low-sodium teriyaki sauce can be used for a healthier option.
1 cup mixed vegetables (bell peppers, broccoli, snap peas) Feel free to substitute with your favorite vegetables.
2 tablespoons sesame oil For sautéing the vegetables.
1 tablespoon green onions, chopped For garnish.
to taste sesame seeds For garnish.

Preparation

If you’re not using leftover rice, cook your rice according to the package directions. Fluff it with a fork and set aside.
In a large skillet, heat 2 tablespoons of sesame oil over medium-high heat. Add your mixed vegetables and stir-fry for about 3-5 minutes until tender yet crisp.
Push the vegetables to the side of the skillet and add the shrimp. Stir-fry until they turn pink and opaque, about 3-4 minutes.
Pour in the teriyaki sauce, coating the shrimp and veggies evenly. Let it simmer for another minute to combine the flavors.
In a serving bowl, place a generous scoop of rice. Top it with the teriyaki shrimp and vegetables.
Sprinkle with chopped green onions and sesame seeds before serving.

Store leftovers in airtight containers in the refrigerator for 2-3 days. Reheat gently to preserve shrimp tenderness.