Teriyaki Shrimp Rice Bowls
User Reviews
5
Teriyaki Shrimp Rice Bowls
Description
The shrimp are patted dry and salted before being pan-fried in batches to ensure caramelization without overcrowding. Tossed with fresh lime juice, they are either served immediately or chilled for later use. The teriyaki sauce is made by boiling a mixture of soy sauce, brown sugar, mirin, garlic, cayenne, and water with dissolved cornstarch, then finished with sesame oil for depth.
Assembly involves placing cooked jasmine rice as a base, topped with shredded carrots, sliced avocado, green onions, sushi ginger, and nori strips for layered textures and flavors. The teriyaki shrimp bring a sweet and tangy profile that ties the bowl together.
Suggested additional toppings include salad greens and various vegetables, allowing customization. Shrimp with tails on is preferred but can be removed according to taste. The shrimp can be stored refrigerated for up to 3 days.
Ingredients
Pan fried Shrimp
- 1 lb Shrimp de-veined (see recipe notes, large, peeled
- salt generous pinch
- 1 tbsp lime juice
Teriyaki Sauce
- 2 tbsp water
- 2 tsp cornstarch aka cornflour
- ¼ cup soy sauce
- 2 tbsp brown sugar or honey
- ¼ cup mirin
- 2 cloves garlic minced
- Pinch 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 jasmine rice or any short grain rice, cooked
- 1 cup carrot shredded
- 2 avocado
- 3 green onions thinly sliced
- 3 tbsp sushi ginger
- sesame seeds
- 2 nori snack you can find them in Asian stores, or in the Asian aisle in some supermarkets
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
- Use shrimp with tails on for more flavor, or remove tails if preferred.
- Add salad leaves, bean sprouts, edamame, shredded cabbage, snow peas, or mushrooms as optional bowl toppings.
- Cooked shrimp can be stored covered in the fridge up to 3 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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