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Teriyaki Shrimp Rice Bowls Recipe
Ash Tyrrell

Teriyaki Shrimp Rice Bowls Recipe

I recently tried making these Teriyaki Shrimp Rice Bowls, and wow—what a game-changer for lunch or dinner! I love how fast and easy this recipe is, yet it feels like a restaurant-quality meal. The shrimp cook perfectly with a tangy, sweet, and slightly spicy teriyaki sauce that clings beautifully to every bite
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined – fresh is best for texture
  • 2 tablespoons olive oil – helps shrimp cook evenly and adds flavor
  • 3 cloves garlic minced – brings aromatic depth to the sauce
  • ¼ cup soy sauce – low-sodium preferred to balance flavors
  • 2 tablespoons honey – natural sweetness can substitute maple syrup
  • 1 tablespoon rice vinegar – adds tang and balances sweetness
  • 1 teaspoon sriracha – optional for a gentle kick
  • ½ teaspoon cayenne pepper – optional for heat
  • 1 teaspoon cornstarch mixed with 2 teaspoons water – thickens the sauce
  • 2 cups cooked jasmine or short-grain rice – fluffy base for the bowls
  • 1 cup shredded cabbage or coleslaw mix – adds crunch and freshness
  • ½ cup shredded carrots – colorful and sweet
  • ¼ cup edamame seeds – for protein and texture
  • Sesame seeds and sliced green onions – garnish for flavor and presentation

Method
 

  1. I start by heating olive oil in a skillet over medium-high heat. While the oil warms, I mix garlic, soy sauce, honey, rice vinegar, sriracha, and cayenne in a small bowl. This teriyaki sauce is both the marinade and the finishing glaze.
  2. Next, I add the shrimp to the skillet, cooking 2-3 minutes per side until pink and slightly golden. I pour in the cornstarch mixture and the teriyaki sauce, tossing until the shrimp are coated evenly and the sauce thickens slightly.
  3. I scoop fluffy cooked rice into bowls, then layer shredded cabbage, carrots, edamame, and finally the teriyaki shrimp on top. A sprinkle of sesame seeds and green onions finishes it off for that restaurant-quality look.

Notes

  • I like to cook shrimp without marinating first; it lets me use different sauces later.
  • I always use fresh shrimp instead of frozen for a firm, juicy texture.
  • I toss veggies lightly in a bit of rice vinegar for extra crunch.
  • I toast sesame seeds for a nuttier, richer flavor before sprinkling.