Go Back

Teriyaki Shrimp Rice Bowls

Delicious Teriyaki Shrimp Rice Bowls with tender shrimp and vibrant vegetables, coated in a savory-sweet teriyaki sauce, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 1 cup rice (white or brown)
  • 1/2 cup teriyaki sauce
  • 1 cup broccoli florets
  • 1 medium carrot, sliced
  • 1 medium bell pepper, sliced (any color)
  • 2 tablespoons vegetable oil
  • 2 stalks green onions, chopped
  • Sesame seeds for garnish

Method
 

Preparation
  1. Begin by cooking the rice according to the package's instructions, which normally takes around 20 minutes. Fluff it with a fork once done.
  2. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the peeled and deveined shrimp, cooking until they turn pink, which usually takes about 2-3 minutes.
  3. Push the shrimp to one side of the skillet and add the sliced carrots, bell pepper, and broccoli florets to the other side. Cook for about 3-4 minutes until the vegetables are tender but still crisp.
  4. Pour in the teriyaki sauce over the shrimp and veggies. Stir to combine and cook for an additional 2 minutes until everything is well coated and heated through.
  5. Serve the teriyaki shrimp and vegetables over a generous scoop of rice. Top with chopped green onions and a sprinkle of sesame seeds.

Notes

You can swap shrimp for chicken or tofu if preferred. Avoid overcooking the shrimp—they should be just pink and firm. Use a smaller amount of teriyaki sauce initially and adjust according to taste. For leftovers, store in an airtight container for about 3 days; you can freeze them, though texture may change.