Teriyaki Shrimp Rice Bowls

The aroma of savory teriyaki shrimp sizzling in a hot skillet is one of those moments that takes you straight to your happy place. Teriyaki Shrimp Rice Bowls come together in just thirty minutes, making them a delightful choice for a quick weeknight dinner that never compromises on flavor or satisfaction. The combination of tender shrimp, fluffy rice, and fresh toppings creates a well-rounded meal that’s sure to please.

This recipe is perfect for busy individuals or families looking for a delicious, nutritious meal. Whether it’s a hectic weekday or a weekend gathering, these rice bowls come together effortlessly. You can marinate the shrimp ahead of time and store it in the refrigerator until you’re ready to cook.

Why You’ll Love This Recipe

• The shrimp cook rapidly, making it a 30-minute meal.
• The teriyaki flavor infuses the shrimp beautifully.
• Fresh avocado and cilantro add vibrant textures and tastes.
• Customizable toppings allow for endless variations.

What You’ll Need

Gather the following ingredients to create your delicious Teriyaki Shrimp Rice Bowls.

For the Shrimp

• 1/2 pound jumbo shrimp, peeled and deveined
• 1/4 cup teriyaki sauce
• 3 cloves garlic, minced
• kosher salt
• pepper
• Blackstone Sweet Teriyaki seasoning blend, optional
• cooking oil of choice

For the Rice

• 2 (8-ounce) microwave pouches jasmine rice (I used Ben’s Ready Rice)

For Serving

• 1 large avocado, sliced
• 1/4 cup chopped cilantro
• 2 lime wedges
• Sauce of choice: yum yum sauce, sriracha, spicy mayo, more teriyaki sauce

Use any cooking oil you prefer.

Substitutions & Swaps

• Shrimp: replace with chicken or tofu.
• Teriyaki sauce: soy sauce with honey or maple syrup.
• Jasmine rice: substitute with basmati or brown rice.
• Cilantro: use parsley or omit if desired.

How to Make It

Creating these flavorful rice bowls is simple and straightforward.

Marinate Shrimp

Pat the shrimp dry and place them in a bowl with the teriyaki sauce, garlic, kosher salt, pepper, and Sweet Teriyaki seasoning if using. Toss until combined and let marinate for 5 to 10 minutes.

Preheat Skillet

Preheat your skillet or Blackstone griddle to medium heat (about 400 degrees for indoor griddles). Add your cooking oil of choice followed by the shrimp along with the marinade.

Cook Shrimp

Cook the shrimp for 3 to 5 minutes, stirring occasionally, until they are pink and opaque. If you choose to use uncooked rice on the griddle, add the rice with some water at this time and break apart with spatulas, adding more water as necessary.

Serve Rice Bowls

In bowls, layer the cooked rice as a base and top with the cooked shrimp, avocado slices, chopped cilantro, lime wedges, and your choice of sauces such as yum yum sauce, sriracha, or spicy mayo.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, shrimp texture changes.
Reheat: microwave for 1-2 minutes until heated through.

Tips for Best Results

• Ensure the shrimp are thoroughly dried before marinating for maximum flavor absorption.
• Don’t overcrowd the skillet to achieve perfectly cooked shrimp.
• Use fresh lime juice for the best flavor contrast against the sweet teriyaki.
• Experiment with different sauces to find your favorite combination.

Serving Suggestions

• Pair with a crisp salad for added freshness.
• Enjoy during a cozy family dinner.
• Serve as part of a meal prep plan for the week ahead.