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Loaded Teriyaki Shrimp Rice Bowls For Busy Weeknights With Glossy Shrimp And

Loaded Teriyaki Shrimp Rice Bowls for Busy Weeknights

Loaded Teriyaki Shrimp Rice Bowls for Busy Weeknights combine juicy shrimp, crisp vegetables, warm rice, and glossy homemade teriyaki sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Japanese American
Calories: 388
Ingredients Equipment Method Notes

Ingredients
  

Rice Bowls
  • 2 cups jasmine rice cooked and warm
  • 1 1/4 pounds large raw shrimp peeled and deveined
  • 1 tablespoon avocado oil divided
  • 2 cups broccoli florets cut small
  • 1 cup carrots thinly sliced
  • 2 green onions sliced
  • 1 teaspoon sesame seeds for garnish
Teriyaki Sauce
  • 1/3 cup reduced-sodium soy sauce measured
  • 3 tablespoons honey measured
  • 2 tablespoons water cold
  • 1 tablespoon rice vinegar unseasoned
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 teaspoons cornstarch leveled
  • 1 teaspoon toasted sesame oil measured

Equipment

  • large skillet
  • Medium Mixing Bowl
  • whisk
  • Paper Towels
  • Serving Bowls

Method
 

Prepare the Sauce
  1. Whisk the soy sauce, honey, water, rice vinegar, garlic, ginger, cornstarch, and sesame oil until no cornstarch lumps remain.
  2. Pat the shrimp thoroughly dry with paper towels and keep chilled while the skillet heats.
Cook and Assemble
  1. Warm the cooked rice if needed and divide it among four serving bowls.
  2. Heat 2 teaspoons avocado oil in a large skillet over medium-high heat. Cook the broccoli and carrots for 4 to 5 minutes, stirring occasionally, until bright and crisp-tender. Transfer to a plate.
  3. Add the remaining avocado oil. Arrange the shrimp in one layer and cook for 1 to 2 minutes per side, until nearly opaque.
  4. Whisk the sauce again, then pour it into the skillet. Simmer for 1 to 2 minutes, stirring, until glossy and thick enough to coat the shrimp.
  5. Return the vegetables to the skillet and toss for 30 seconds, just until hot. Remove the pan from the heat before the shrimp curl tightly.
  6. Spoon the shrimp, vegetables, and teriyaki sauce over the rice. Finish with green onions and sesame seeds.

Notes

Refrigerate the rice and shrimp mixture in separate airtight containers for up to 3 days. Reheat gently with a teaspoon of water to loosen the sauce. Tamari can replace the soy sauce, but taste before adding extra salt. Freezing isn’t recommended because reheated shrimp can become firm and dry.