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Home Recipes Courses Lunch

Easy Teriyaki Shrimp Rice Bowls

40 mins
Lunch
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Author: Dini K.
Posted: 8/31/2018
Updated: 9/9/2019
Easy Teriyaki Shrimp Rice bowls - Sweet and spicy shrimp recipe that is quick, easy and versatile! Perfect shrimp lunch recipe to make ahead or even for dinner. 

A delicious shrimp lunch recipe packed with tangy, sweet, spicy flavors – these Easy Teriyaki Shrimp Rice Bowls are quick, easy, versatile and filling!

Easy Teriyaki Shrimp Rice bowls - Sweet and spicy shrimp recipe that is quick, easy and versatile! Perfect shrimp lunch recipe to make ahead or even for dinner. 

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.

Pan frying shrimp with minimal seasoning in a bowl. These shrimps are a perfect canvas for any flavor and can be tossed in any kind of sauce.

You can make this dish in two different ways.

  1. 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.
  2. 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.

Pan fried shrimp in one bowl, with a teriyaki sauce next to it. This sauce can be used as a teriyaki shrimp marinade as well.

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.

Pan fried shrimp tossed in a simple and easy teriyaki shrimp sauce that can be used as a teriyaki shrimp marinade as well.

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
  • Mushrooms

OR pretty much any veggie you like! I prefer easy to prepare vegetables, or veggies/greens that can be eaten raw.

Teriyaki Shrimp in a bowl with chopped green onions, carrots, pickled ginger, avocado and sesame seeds in separate bowls next to it. Perfect accompaniments for the Teriyaki Shrimp Rice bowl.

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!

Delicious Teriyaki shrimp rice bowl with a drizzle of sriracha mayonnaise and other fresh vegetables and jasmine rice.

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.

An overhead view of the teriyaki shrimp rice bowl. Served with extra pickled ginger on the side and nori sheets as well.

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!

If you liked this easy teriyaki shrimp rice bowls recipe (shrimp lunch recipe), don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too.

A close up of the teriyaki shrimp with sesame seeds, on top of Jasmine rice and other additions such as nori sheets.

 

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Easy Teriyaki Shrimp Rice bowls - Sweet and spicy shrimp recipe that is quick, easy and versatile! Perfect shrimp lunch recipe to make ahead or even for dinner. 
5 from 2 votes

Teriyaki Shrimp Rice Bowls

Author: Dini K.
Cuisine: Asian, Fusion
A delicious shrimp lunch recipe packed with tangy, sweet, spicy flavors – these Easy Teriyaki Shrimp Rice Bowls are quick, easy, versatile and filling!
Prep: 20 minutes
Cook: 20 minutes
Total Time: 40 minutes
Servings: 3 servings
Print Rate

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
US Customary - Metric

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.

Tips & Tricks

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:

Calories: 748kcal (37%)Carbohydrates: 80g (27%)Protein: 40g (80%)Fat: 36g (55%)Saturated Fat: 5g (31%)Cholesterol: 388mg (129%)Sodium: 3102mg (135%)Potassium: 1052mg (30%)Fiber: 11g (46%)Sugar: 16g (18%)Vitamin A: 6310IU (126%)Vitamin C: 40.9mg (50%)Calcium: 290mg (29%)Iron: 5.5mg (31%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Dinner, Lunch
Cuisine:Asian, Fusion
Keyword:Lunch bowl, Shrimp recipes
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  1. Lorie says

    January 29, 2021 at 20:36

    5 stars
    My kids cheered best dinner ever mom!

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