Teriyaki Shrimp Rice Bowls Recipe
Teriyaki Shrimp Rice Bowls combine juicy shrimp, fluffy jasmine rice, and creamy avocado.Ready in only 15 minutes with simple ingredients.Perfect for a quick and satisfying weeknight dinner.
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.