Teriyaki Shrimp Rice Bowls

Teriyaki Shrimp Rice Bowls

A quick and satisfying dish featuring shrimp, vibrant vegetables, and savory teriyaki sauce served over fluffy rice, perfect for a busy weeknight dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: Japanese

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb Shrimp Use fresh or thawed frozen shrimp.
1/3 cup Teriyaki sauce Adjust to taste.
4 cups Cooked rice Any type of rice can be used.
2 cups Vegetables (e.g., bell peppers, broccoli, carrots) Feel free to customize.
1/4 cup Green onions Chopped for topping.
2 tbsp Sesame seeds For garnish.

Method

Cooking

In a skillet or griddle, heat some oil over medium heat.
Add the shrimp and cook until pink and cooked through.
Pour in teriyaki sauce and stir to coat the shrimp.
Add vegetables and cook until tender.
Serve the shrimp and vegetables over cooked rice, and top with green onions and sesame seeds.

Notes

Serve warm and fresh, and pair with steamed edamame or a green salad. Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.