Teriyaki Shrimp Rice Bowls are the perfect combination of sweet, savory, and fresh flavors in one satisfying meal. Tender shrimp coated in teriyaki sauce are served over fluffy jasmine rice and topped with creamy avocado, fresh cilantro, and a squeeze of lime. Whether you’re looking for a quick weeknight dinner or a healthy lunch option, these Teriyaki Shrimp Rice Bowls deliver restaurant-quality flavor with minimal effort.
Why You’ll Love This Recipe
- Ready in under 20 minutes.
- Perfect balance of sweet, savory, and fresh flavors.
- Family-friendly and easy to customize.
- Great for meal prep and busy weeknights.
- Uses simple ingredients you may already have on hand.
- Packed with protein and satisfying textures.
Ingredients
- 1/2 pound jumbo shrimp, peeled and deveined
- 1/4 cup teriyaki sauce
- 3 cloves garlic, minced
- Kosher salt, to taste
- Black pepper, to taste
- Blackstone Sweet Teriyaki seasoning blend (optional)
- Cooking oil of choice
- 2 (8-ounce) microwave pouches jasmine rice
- 1 large avocado, sliced
- 1/4 cup chopped cilantro
- 2 lime wedges
- Yum yum sauce, sriracha, spicy mayo, or extra teriyaki sauce for serving
Instructions
- Pat the shrimp dry with paper towels and place them in a mixing bowl.
- Add the teriyaki sauce, minced garlic, kosher salt, and black pepper.
- Toss until the shrimp are evenly coated and marinate for 5 to 10 minutes.
- Heat a skillet or Blackstone griddle over medium heat, approximately 400°F (200°C).
- Add a small amount of cooking oil to the hot surface.
- Place the marinated shrimp and remaining marinade onto the skillet.
- Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque.
- Microwave the jasmine rice according to package directions.
- Divide the rice evenly between serving bowls.
- Top each bowl with the cooked shrimp, sliced avocado, chopped cilantro, and a squeeze of fresh lime juice.
- Finish the Teriyaki Shrimp Rice Bowls with your favorite sauce such as spicy mayo, yum yum sauce, or additional teriyaki sauce.
- Serve immediately and enjoy.
Tips & Tricks
- Avoid overcooking shrimp to keep them juicy and tender.
- Marinate the shrimp for up to 20 minutes for deeper flavor.
- Add steamed broccoli, edamame, carrots, or cucumber for extra vegetables.
- Use brown rice, cauliflower rice, or quinoa as a substitute for jasmine rice.
- Garnish with sesame seeds and green onions for added texture and presentation.
- Adjust the heat level with extra sriracha or spicy mayo.
Details
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2–3 servings
Category: Main Course
Method: Stovetop / Griddle
Cuisine: Asian-Inspired
Difficulty: Easy
Dietary Notes: Dairy-Free, Nut-Free, High-Protein
Notes
- Fresh shrimp and frozen thawed shrimp both work well.
- For a meal-prep version, store components separately and assemble before serving.
- Add pickled vegetables for extra crunch and flavor.
- Serve alongside miso soup or a simple cucumber salad.
Nutrition (Approximate Per Serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 38g
- Fat: 18g
- Fiber: 6g
- Sugar: 8g
FAQ
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before marinating.
What rice works best for shrimp rice bowls?
Jasmine rice is ideal, but brown rice, sushi rice, and cauliflower rice are excellent alternatives.
Can I make Teriyaki Shrimp Rice Bowls ahead of time?
Yes. Store the shrimp and rice separately and assemble before serving.
How do I make this recipe spicy?
Add sriracha, chili garlic sauce, or spicy mayo to the finished bowl.
Can I use homemade teriyaki sauce?
Absolutely. Homemade teriyaki sauce adds fresh flavor and allows you to control sweetness and sodium levels.
What vegetables pair well with this dish?
Broccoli, edamame, cucumbers, carrots, bell peppers, and snap peas are all great additions.
Storage
Refrigerator:
Store cooked shrimp and rice in airtight containers for up to 3 days.
Freezer:
Freeze cooked shrimp and rice separately for up to 2 months. Avocado should be added fresh when serving.
Reheating:
Warm the rice and shrimp gently in the microwave in 30-second intervals until heated through.
Similar Recipes
Teriyaki Shrimp Rice Bowls Recipe
Ingredients
- 1/2 pound jumbo shrimp peeled and deveined
- 1/4 cup teriyaki sauce
- 3 cloves garlic minced
- Kosher salt to taste
- Black pepper to taste
- Blackstone Sweet Teriyaki seasoning blend optional
- Cooking oil of choice
- 2 8-ounce microwave pouches jasmine rice
- 1 large avocado sliced
- 1/4 cup chopped cilantro
- 2 lime wedges
- Yum yum sauce sriracha, spicy mayo, or extra teriyaki sauce for serving
Instructions
- Pat the shrimp dry with paper towels and place them in a mixing bowl.
- Add the teriyaki sauce, minced garlic, kosher salt, and black pepper.
- Toss until the shrimp are evenly coated and marinate for 5 to 10 minutes.
- Heat a skillet or Blackstone griddle over medium heat, approximately 400°F (200°C).
- Add a small amount of cooking oil to the hot surface.
- Place the marinated shrimp and remaining marinade onto the skillet.
- Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque.
- Microwave the jasmine rice according to package directions.
- Divide the rice evenly between serving bowls.
- Top each bowl with the cooked shrimp, sliced avocado, chopped cilantro, and a squeeze of fresh lime juice.
- Finish the Teriyaki Shrimp Rice Bowls with your favorite sauce such as spicy mayo, yum yum sauce, or additional teriyaki sauce.
- Serve immediately and enjoy.
Notes
- Fresh shrimp and frozen thawed shrimp both work well.
- For a meal-prep version, store components separately and assemble before serving.
- Add pickled vegetables for extra crunch and flavor.
- Serve alongside miso soup or a simple cucumber salad.
Conclusion
These Teriyaki Shrimp Rice Bowls are a quick, flavorful, and satisfying meal that comes together in just minutes. With juicy shrimp, fluffy jasmine rice, creamy avocado, and fresh toppings, this recipe is perfect for busy weeknights, meal prep, or whenever you need a delicious homemade dinner. Once you try these Teriyaki Shrimp Rice Bowls, they’re sure to become a regular part of your recipe rotation.