Teriyaki Shrimp Rice Bowls Recipe

The Dinner Rescue: Teriyaki Shrimp Rice Bowls

Imagine it’s a hectic weeknight. The kids are fidgeting at the table, and I’m running around trying to figure out what’s for dinner. That’s when I stumbled upon these easy Teriyaki Shrimp Rice Bowls—a lifesaver for any busy mom! In under 30 minutes, you can whip up this delicious meal that’s sure to please the whole family. Plus, it’s packed with flavor and nutrients. You may also find Teriyaki Pineapple Chicken And Rice Stuffed Peppers 2 useful.

The Ingredients You Need

To get started, gather these simple ingredients that you might already have in your kitchen:

• 1/2 pound jumbo shrimp (peeled and deveined)
• 1/4 cup teriyaki sauce
• 3 cloves garlic (minced)
• Kosher salt and pepper
• Blackstone Sweet Teriyaki seasoning blend (optional)
• Cooking oil of choice
• 2 (8-ounce) microwave pouches of Jasmine rice (I used Ben’s Ready Rice)
• 1 large avocado (sliced)
• 1/4 cup chopped cilantro
• 2 lime wedges
• Sauce of choice: yum yum sauce, sriracha, spicy mayo, or more teriyaki sauce

Prepping the Shrimp: It’s So Easy!

I love how simple the prep for this dish is. First, pat the shrimp dry and place them in a bowl. Then, mix in the teriyaki sauce, minced garlic, kosher salt, and pepper. If you have Blackstone Sweet Teriyaki seasoning blend on hand, this is the time to sprinkle it in. Toss everything together until it’s evenly coated. Let the shrimp marinate for about 5 to 10 minutes while you prep the rest of the ingredients.

If you’re looking for more shrimp recipes to explore, check out this Persian shrimp and rice option that might become a family favorite too.

Cooking the Shrimp and Rice

Once the shrimp is marinated, it’s time to get cooking! Preheat your skillet or Blackstone griddle to medium heat (about 400 degrees for indoor griddles). Add a small amount of cooking oil to the pan or griddle, then gently add the shrimp along with the marinade. Cook the shrimp for about 3 to 5 minutes, flipping them occasionally. You’ll know they’re done when they turn pink and opaque.

While the shrimp is cooking, don’t forget about the rice. I often microwave the rice pouches at the same time. If you’re feeling adventurous and are using a griddle, you can toss the uncooked rice onto it with some water—stir and break apart the rice with spatulas as it cooks. Now’s the time to show that you’re multitasking like a pro!

Assembling Your Delicious Bowls

Now comes the fun part—putting everything together! Start with a generous scoop of rice at the bottom of your bowl. Top it with the perfectly cooked shrimp, then add slices of creamy avocado and a sprinkle of fresh cilantro. Don’t forget to arrange those lime wedges on the side for a zesty squeeze!

Sometimes, I like to drizzle a little yum yum sauce or spicy mayo over the top for a flavor boost. You can also add sriracha if your family enjoys a bit of heat. It’s all about making it personal to your taste preferences.

Leftovers and Variations: Always Adaptable!

If you happen to have leftovers, this dish is incredibly versatile. Store any remaining shrimp and rice in an airtight container in the fridge for up to three days. They’ll reheat well in the microwave, making for a quick lunch or dinner later in the week.

And speaking of variations, if you want to switch things up, here are a couple of ideas:

1. Swap the shrimp for chicken or tofu if you’re looking for a different protein option.
2. Add some steamed broccoli or edamame for extra veggies and nutrients for the kids!

The Moment I Knew This Recipe Was a Keeper

After trying this recipe a few times, it became a staple in my house. I knew it was a keeper the night my daughter asked for seconds, which is a victory for any mom! The combination of flavors and textures was a hit, and I loved that I could whip it up quickly, even on my busiest nights.

Conclusion

If you’re looking for a quick and satisfying meal that’s sure to delight everyone at the table, this teriyaki shrimp rice bowl is your answer. For more inspiration, explore this link for easy teriyaki shrimp rice bowls that you might also enjoy! Happy cooking!

Teriyaki Shrimp Rice Bowls

A quick and delicious meal perfect for busy weeknights, packed with flavor and nutrients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 450

Ingredients Method Notes

Ingredients

  

For the shrimp

• 1/2 pound jumbo shrimp (peeled and deveined)
• 1/4 cup teriyaki sauce
• 3 cloves garlic (minced)
• Kosher salt and pepper
• Blackstone Sweet Teriyaki seasoning blend (optional) For extra flavor
• Cooking oil of choice For cooking

For the bowls

• 2 8-ounce microwave pouches of Jasmine rice I used Ben's Ready Rice
• 1 large avocado (sliced)
• 1/4 cup chopped cilantro
• 2 pieces lime wedges For garnishing
• Sauce of choice: yum yum sauce, sriracha, spicy mayo, or more teriyaki sauce Optional for topping

Method

 

Preparation

1. Pat the shrimp dry and place them in a bowl.
2. Mix in the teriyaki sauce, minced garlic, kosher salt, and pepper.
3. If using, sprinkle Blackstone Sweet Teriyaki seasoning and toss to coat.
4. Let the shrimp marinate for about 5 to 10 minutes.

Cooking

1. Preheat your skillet or Blackstone griddle to medium heat (about 400 degrees for indoor griddles).
2. Add a small amount of cooking oil and gently add the shrimp along with the marinade.
3. Cook the shrimp for about 3 to 5 minutes, flipping occasionally until they turn pink and opaque.
4. Microwave the rice pouches or toss the uncooked rice onto the griddle with water if using.

Assembly

1. Start with a scoop of rice in each bowl.
2. Top with shrimp, slices of avocado, and sprinkle cilantro.
3. Add lime wedges on the side and drizzle with your choice of sauce.

Notes

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave. Swap shrimp for chicken or tofu for a different protein option. Add steamed broccoli or edamame for extra nutrition.