Teriyaki Shrimp Rice Bowls
User Reviews
5.0
18 reviews
Excellent
Teriyaki Shrimp Rice Bowls
Report
A delicious shrimp lunch recipe packed with tangy, sweet, spicy flavors – these Easy Teriyaki Shrimp Rice Bowls are quick, easy, versatile and filling!
Share:
Ingredients
Pan fried Shrimp
- 1 lb large shrimps peeled de-veined (see recipe notes)
- Generous pinch of salt
- 1 tbsp lime juice
Teriyaki Sauce
- 2 tbsp water
- 2 tsp cornstarch (cornflour)
- ¼ cup soy sauce
- 2 tbsp brown sugar or honey
- ¼ cup mirin
- 2 cloves of garlic minced
- Pinch of cayenne pepper up to ¼ tsp for a spicy version
- 1 - 2 tsp sesame oil
- 2 green onions thinly sliced
Sriracha Mayonnaise
- ¼ cup Sriracha sauce
- ¼ cup mayonnaise
Teriyaki Shrimp Rice Bowl (see recipe notes)
- 3 cup of cooked jasmine rice or any short grain rice
- 1 cup of shredded carrots
- 2 avocados
- 3 green onions thinly sliced
- 3 tbsp sushi ginger
- sesame seeds
- 2 nori snack packets you can find them in Asian stores, or in the Asian aisle in some supermarkets
Add to Shopping List
Instructions
Pan Fried Shrimp
- Pat dry the shrimp to remove any moisture. Mix the shrimp with the salt and set aside.
- Heat a large pan with 2 - 3 tbsp of oil on medium-high heat. When the oil is hot, pan fry the shrimp. Cook each side for about 2 - 3 minutes, until there's some caramelization on each side. Cook in two batches to avoid over-crowding the pan.
- Toss the cooked shrimp with the fresh lime juice in a bowl. Then keep it in the fridge until needed, OR cover the bowl with plastic wrap and store in the fridge for up to 3 days.
Teriyaki sauce and Teriyaki shrimp
- Dissolve the cornstarch in the 2 tbsp of water and set aside.
- Place all the ingredients (except for the green onions and sesame oil), in a small pot or pan and heat over medium heat. Stir to dissolve the sugar, and bring it to a boil.
- Add the cornstarch slurry and stir to thicken the sauce. Remove from the heat as soon as the sauce thickens to the desired consistency. Stir in the sesame oil.
- If the sauce is too thick, add a little extra water to thin it out.
- To make teriyaki shrimp, place the cooked shrimp in a bowl. Pour in the teriyaki sauce and add the green onions. Toss to combine.
Sriracha Mayonnaise
- Mix the sriracha and mayonnaise together until well mixed. Keep refrigerated until needed.
Teriyaki Shrimp Rice Bowl
- Divide the jasmine rice between 3 bowls.
- Top the rice with shredded carrots, avocado and nori sheets. You can use any kind of veggies/salads you prefer to top your rice bowls here.
- Divide the teriyaki shrimp between the 3 bowls. Sprinkle the green onions and sesame seeds on top, followed by a drizzle of sriracha mayonnaise. Serve.
Notes
- Note on shrimp - we prefer shrimp with the tail on. But you're welcome to remove the tails if you prefer.
- Note on teriyaki shrimp rice bowl additions - following are some suggestions, but you're welcome to add your favorite veggies/salads.
- Salad leaves, bean sprouts, edamame seeds, shredded cabbage (coleslaw mix), snow pea beans, and mushrooms.
Nutrition Information
Show Details
Calories
748kcal
(37%)
Carbohydrates
80g
(27%)
Protein
40g
(80%)
Fat
36g
(55%)
Saturated Fat
5g
(25%)
Cholesterol
388mg
(129%)
Sodium
3102mg
(129%)
Potassium
1052mg
(30%)
Fiber
11g
(44%)
Sugar
16g
(32%)
Vitamin A
6310IU
(126%)
Vitamin C
40.9mg
(45%)
Calcium
290mg
(29%)
Iron
5.5mg
(31%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 748 kcal
% Daily Value*
| Calories | 748kcal | 37% |
| Carbohydrates | 80g | 27% |
| Protein | 40g | 80% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 388mg | 129% |
| Sodium | 3102mg | 129% |
| Potassium | 1052mg | 22% |
| Fiber | 11g | 44% |
| Sugar | 16g | 32% |
| Vitamin A | 6310IU | 126% |
| Vitamin C | 40.9mg | 45% |
| Calcium | 290mg | 29% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
