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Teriyaki Shrimp Rice Bowls with glazed shrimp, jasmine rice, avocado, carrots, and sesame seeds, drizzled with spicy mayo.

Teriyaki Shrimp Rice Bowls

Shrimp seared and glazed in a sticky soy and honey teriyaki sauce, served over rice with fresh carrots, cucumber, and green onion. A quick, healthy dinner ready in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/3 cup soy sauce, gluten free tamari if needed
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tsp cornstarch
  • 1 tbsp water
  • 2 cups cooked white or brown rice
  • 1 cup shredded carrots
  • 1 whole cucumber, thinly sliced
  • 2 whole green onions, sliced
  • 1 tsp sesame seeds

Equipment

  • Skillet
  • Mixing Bowl

Method
 

  1. Sear shrimp in olive oil for 2 minutes per side until pink.
  2. Add soy sauce mixture and thickened cornstarch slurry to the skillet.
  3. Simmer until the sauce thickens and coats the shrimp.
  4. Assemble bowls with rice, shrimp, carrots, cucumber, and green onion.
  5. Top with sesame seeds and serve immediately.

Notes

  • Pat shrimp dry before cooking for a better sear.
  • Avoid overcrowding the skillet to prevent steaming.
  • Store shrimp and rice separately from fresh vegetables.
  • Use gluten free tamari to make this dish gluten free.