easy Teriyaki Shrimp Rice Bowls
Teriyaki Shrimp Rice Bowls are a quick and easy meal made with juicy shrimp, jasmine rice, avocado, and fresh cilantro.
Ingredients
- 1/2 pound jumbo shrimp peeled and deveined
- 1/4 cup teriyaki sauce
- 3 cloves garlic minced
- Kosher salt to taste
- Black pepper to taste
- Sweet teriyaki seasoning blend optional
- Cooking oil of choice
- 2 8-ounce microwave pouches jasmine rice
- 1 large avocado sliced
- 1/4 cup chopped cilantro
- 2 lime wedges
- Yum yum sauce sriracha, spicy mayo, or additional teriyaki sauce for serving
Instructions
- Pat the shrimp dry with paper towels and place them in a mixing bowl.
- Add the teriyaki sauce, minced garlic, kosher salt, and black pepper. Toss until the shrimp are evenly coated.
- Let the shrimp marinate for 5 to 10 minutes while preparing the remaining ingredients.
- Heat a skillet or griddle over medium heat, approximately 400°F (200°C). Add a small amount of cooking oil.
- Add the marinated shrimp and all of the marinade to the hot skillet.
- Cook for 3 to 5 minutes, stirring occasionally, until the shrimp are pink, opaque, and fully cooked.
- Microwave the jasmine rice according to the package directions.
- Divide the rice between serving bowls.
- Top each bowl with cooked shrimp, sliced avocado, and chopped cilantro.
- Squeeze fresh lime juice over the bowls.
- Finish with your favorite sauce and serve immediately.
- These Teriyaki Shrimp Rice Bowls are best enjoyed fresh while the shrimp are warm and juicy.
Notes
- Frozen shrimp can be used if fully thawed before marinating.
- Adjust the amount of teriyaki sauce based on your preferred sweetness.
- Serve with a side salad or roasted vegetables for a complete meal.
- Leftover shrimp can be used in wraps, salads, or lettuce cups.