A delicious shrimp lunch recipe packed with tangy, sweet, spicy flavors – these Easy Teriyaki Shrimp Rice Bowls are quick, easy, versatile and filling!
Just as I promised you guys last week after this tangy, spicy, sweet, refreshing garlic lime shrimp rice noodles recipe, here’s another scrumptious, flavor-packed shrimp lunch or dinner recipe. This Easy Teriyaki Shrimp Rice Bowl starts with the same pan fried shrimp as the previous garlic lime shrimp rice noodles recipe. Except here, the pan fried shrimp is tossed in a deliciously tangy, sweet, spicy and simple teriyaki sauce that can also double as a teriyaki shrimp marinade.
You can make this dish in two different ways.
- Marinate the shrimp in a little of the teriyaki shrimp marinade (teriyaki sauce) and cook the marinated shrimp, and toss the shrimp in more of the sauce later.
- Skip the marinade and cook the shrimp with just a little salt and toss it in the teriyaki marinade afterwards.
Just like the previous recipe, I prefer to cook the shrimp without marinating, because then the pan fried shrimp can be mixed with other sauces for a variety of recipes and flavors.
The teriyaki sauce can be made ahead of time and stored in the fridge for about 1 week. Even the shrimp can be pan fried, then portioned and stored in the fridge for up to 3 days (or in the freezer for even longer).
What I love about this teriyaki sauce (that can be used as a teriyaki shrimp marinade too!) is that it’s not too sweet, with just the right amount of tang and bite, and you can easily adjust it to your taste. We add cayenne pepper to ours because we like it spicy, but that’s optional, and if you prefer a more classic teriyaki sauce flavor, then skip the cayenne pepper.
The teriyaki sauce is thick enough to coat the pan fried shrimp, and it’s also perfect to eat with steamed rice. If not rice, you could top a refreshing salad with the teriyaki shrimp, OR even serve this easy teriyaki shrimp with noodles.
The perfect accompaniments for this teriyaki shrimp rice bowls are,
- Raw carrots
- Salad leaves
- Bean sprouts
- Edamame seeds
- Shredded cabbage (or coleslaw mix)
- Snow pea beans
OR pretty much any veggie you like! I prefer easy to prepare vegetables, or veggies/greens that can be eaten raw.
Pickled or fermented vegetables are also a great pairing,
- Pickled sushi ginger
- Pickled radish
- Pickled carrots or pickled beetroot
- Maybe even some Kimchi (even if that’s not Japanese, still a great choice)
I absolutely love adding avocado into the mix if we are having teriyaki shrimp rice bowls. The creaminess of the avocado pairs perfectly with the rest of the flavors here. And then to top it all off, a drizzle of sriracha mayonnaise brings it all together! This is optional of course, but definitely recommended!
Here’s how you can prep these teriyaki shrimp rice bowls for meal prep lunches and dinners.
- Make the pan fried shrimp and toss it in the teriyaki sauce (teriyaki shrimp marinade).
- Make the jasmine rice (or any short grain sticky rice).
- Divide the rice and shrimp into 3 lunch boxes. Close the lids and store in the fridge for up to 3 days.
- If you portion them into more than 3 boxes (or if you want to store it for longer than 3 days), you can store them in the freezer, and let them thaw in the fridge overnight.
- Wash and dry the vegetables that you’ll be adding to these lunch boxes. Keep the veggies and other add-ons in separate plastic zipper bags/containers.
- In the morning, add the veggies and other add-ons, and top with sriracha sauce and sesame seeds.
- Heat well before eating.
Don’t like shrimp?
Substitute with extra firm tofu, or leftover cooked meat like chicken, pork or beef. Or you can make double the amount of shrimp, and use the leftover shrimp to make this garlic lime shrimp rice noodles recipe too!
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Teriyaki Shrimp Rice Bowls
Pan fried Shrimp
- 1 lb large shrimps peeled de-veined (see recipe notes)
- Generous pinch of salt
- 1 tbsp lime juice
- 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
- 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
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.
- 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.
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