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Teriyaki Shrimp Protein Rice Bowls - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the bowls:
  • 1 1/2 pounds raw shrimp, peeled and deveined (medium or large)
  • 3 cups cooked rice (jasmine, basmati, or brown)
  • 1 cup shelled edamame (thawed if frozen)
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • For the teriyaki sauce:
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup water
  • 3 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Optional: 1–2 teaspoons sriracha or red pepper flakes for heat
  • Optional add-ins and toppings:
  • Sliced cucumber, steamed broccoli, or snap peas
  • Avocado slices
  • Lime wedges
  • Nori strips or furikake
  • Pickled ginger

Method
 

  1. Cook the rice: Prepare your rice according to package instructions. Fluff and keep warm. Leftover or microwave rice works great here.
  2. Make the teriyaki sauce: In a small bowl, whisk soy sauce, water, honey, rice vinegar, sesame oil, garlic, ginger, and optional sriracha. In another small bowl, stir cornstarch with water to make a smooth slurry.
  3. Thicken the sauce: Pour the teriyaki mixture into a small saucepan over medium heat. When it starts to steam, whisk in the cornstarch slurry. Simmer 1–2 minutes until glossy and slightly thick. Remove from heat.
  4. Prep the shrimp: Pat shrimp dry with paper towels. Season lightly with a pinch of salt and pepper. Dry shrimp sear better and get a nicer texture.
  5. Sear the shrimp: Heat oil in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque.
  6. Glaze the shrimp: Reduce heat to medium. Pour about half the teriyaki sauce into the skillet and toss to coat. Let it bubble for 30–60 seconds to cling to the shrimp. Remove from heat.
  7. Warm the veggies (optional): If you prefer warm veggies, quickly sauté bell pepper and edamame in the same pan for 2–3 minutes. Otherwise, keep them crisp and raw.
  8. Assemble the bowls: Add a scoop of rice to each bowl. Top with teriyaki shrimp, edamame, bell pepper, carrots, and any extras. Drizzle with remaining sauce.
  9. Finish and serve: Sprinkle with green onions and sesame seeds. Add avocado or lime if using. Serve immediately while warm.