Teriyaki Shrimp Rice Bowls

A delightful sizzle fills the kitchen as the aroma of teriyaki sauce and garlic mingle in the air. Teriyaki shrimp rice bowls are a quick and flavorful meal that can be whipped up in about 20 minutes. This recipe works wonderfully to combine the tender, juicy shrimp with fresh avocado and zesty lime for a delicious bite.

These Teriyaki Shrimp Rice Bowls are perfect for busy weeknights or a satisfying weekend dinner. They are easy to prepare and can easily be made ahead of time, allowing you to store leftovers for a delicious lunch the next day.

Why You’ll Love This Recipe

• Quick cooking time makes it a perfect weeknight meal.
• Flavorful marinated shrimp add a satisfying protein.
• Fresh toppings like avocado and cilantro provide a vibrant finish.
• Customizable sauce options cater to your taste preferences.

What You’ll Need

Here’s what you’ll need to make these delicious rice bowls.

For the Shrimp

• 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

For the Rice

• 2 (8-ounce) microwave pouches jasmine rice (I used Ben’s Ready Rice)

For the Toppings

• 1 large avocado, sliced
• 1/4 cup chopped cilantro
• 2 lime wedges

For the Sauce

• sauce of choice: yum yum sauce, sriracha, spicy mayo, more teriyaki sauce

Consider using low-sodium teriyaki sauce for a healthier option.

Substitutions & Swaps

• Substitute shrimp with chicken or tofu.
• Use brown rice instead of jasmine rice.
• Adjust sauces based on your heat preference.
• Fresh herbs can replace cilantro.

How to Make It

Follow these steps for a tasty meal.

1. Marinate the Shrimp

Pat the shrimp dry and place them in a bowl with teriyaki sauce, minced garlic, kosher salt, pepper, and Sweet Teriyaki seasoning if using. Toss until well combined and let marinate for 5 to 10 minutes.

2. Preheat the Skillet

Preheat your skillet or Blackstone griddle to medium heat (about 400 degrees for an indoor griddle). Add cooking oil of your choice to the skillet.

3. Cook the Shrimp

Add the marinated shrimp to the skillet and cook for 3 to 5 minutes, mixing occasionally until shrimp are pink and opaque.

4. Prepare the Rice

Microwave the rice pouches according to package instructions. Alternatively, if using a griddle, add uncooked rice with some water and cook alongside the shrimp, breaking apart the rice with spatulas and adding more water if needed.

5. Assemble the Bowls

Serve the cooked rice in a bowl topped with shrimp, sliced avocado, chopped cilantro, lime wedges, and your choice of sauce such as yum yum sauce, sriracha, spicy mayo, or additional teriyaki sauce.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, shrimp don’t freeze well.
Reheat: Microwave on medium for 1-2 minutes.

Tips for Best Results

• Ensure shrimp are pat dried for a better sear.
• Adjust the marinating time based on your flavor preference.
• Use fresh lime juice just before serving for maximum zest.
• Don’t overcrowd the skillet to achieve a nice browning.

Serving Suggestions

• Pair with a crisp salad for a refreshing side.
• Serve at a casual dinner party or family gathering.
• Enjoy with your favorite Asian-inspired beverages.