Your Weeknight Culinary Hero Just Arrived!
Are you tired of the same old dinner routine? Do you crave something vibrant, flavorful, and incredibly satisfying, but without spending hours slaving over a hot stove? We’ve all been there – those evenings when you want a meal that feels like a treat but also nourishes your body. Well, get ready to discover your new favorite go-to! This Teriyaki Shrimp and Rice Power Bowl is not just a recipe; it’s a culinary hug in a bowl, designed to bring joy and ease to your busy life. Imagine succulent shrimp glistening with a rich teriyaki glaze, perfectly paired with fluffy rice and crisp, colorful veggies. It’s a symphony of textures and tastes that will leave you feeling energized and utterly content.
Why Make This Recipe
This Teriyaki Shrimp and Rice Power Bowl is your new favorite because it is fast and easy. It has great flavor. It is good for you with protein, carbs, and vitamins. You can change it to what you like. It is also good to make ahead.
How to Make Teriyaki Shrimp and Rice Power Bowl
You will cook your rice first. Then you make the teriyaki sauce. Next, you cook your vegetables until they are tender. After that, you cook the shrimp with the sauce. Finally, you put everything together in a bowl.
Ingredients of: Teriyaki Shrimp and Rice Power Bowl
For the Teriyaki Shrimp
* Fresh or Frozen Shrimp (Peeled and Deveined)
* Soy Sauce (Low-Sodium Recommended)
* Honey or Maple Syrup
* Rice Vinegar
* Fresh Ginger (Grated)
* Garlic (Minced)
* Sesame Oil
* Cornstarch (for thickening)
* Water
For the Rice
* Brown Rice or White Rice (Jasmine or Basmati)
* Water or Broth
For the Bowl Assembly & Toppings
* Broccoli Florets
* Carrots (Shredded or Julienne)
* Red Bell Pepper (Sliced)
* Green Onions (Sliced, for garnish)
* Sesame Seeds (for garnish)
* Optional: Avocado, Edamame, Sriracha
Directions of: Teriyaki Shrimp and Rice Power Bowl
Prepare Your Rice
1. Cook rice following package directions.
2. When it finishes cooking, fluff the rice with a fork and set it aside.
Make the Teriyaki Sauce
1. Mix soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a small bowl.
2. In a separate small bowl, mix cornstarch in water to make a slurry.
3. Set these aside.
Cook the Vegetables
1. Heat a large skillet or wok over medium-high heat.
2. Add a little oil and cook broccoli, carrots, and red bell pepper until they are crisp-tender. This takes about 3-5 minutes.
3. Take the vegetables out of the skillet and set them aside.
Cook the Teriyaki Shrimp
1. In the same skillet, put the shrimp in one layer.
2. Cook for 1-2 minutes on each side, until they are pink and not clear. Do not put too many shrimp in the pan at once.
3. Pour in the teriyaki sauce you made.
4. Stir in the cornstarch slurry and cook, stirring all the time, until the sauce gets thick and covers the shrimp.
Assemble Your Teriyaki Shrimp and Rice Power Bowl
1. Put the cooked rice into serving bowls.
2. Arrange the cooked teriyaki shrimp and vegetables over the rice.
3. Add sliced green onions and sesame seeds.
4. Add avocado or a little sriracha if you want.
How to Serve Teriyaki Shrimp and Rice Power Bowl
Serve this dish with a side of simple cucumbers or a green salad. For a bigger meal, add a fried egg on top. Kids can pick their own vegetables and toppings to make it fun.
How to Store Teriyaki Shrimp and Rice Power Bowl
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
Tips to Make Teriyaki Shrimp and Rice Power Bowl
- Do not cook the shrimp too long. Shrimp cooks fast; cooking it too long makes it chewy.
- Taste your teriyaki sauce before adding the cornstarch. Add more sweet or salty flavor if you need to.
- Cut all your vegetables and make the teriyaki sauce early to cook dinner faster.
- Use high heat for vegetables. This makes them slightly browned and crisp-tender.
Variations
- Change the Protein: If you do not like shrimp, try chicken, tofu, or beef.
- More Vegetables: Add snow peas, mushrooms, baby corn, or spinach.
- Other Grains: Use quinoa, cauliflower rice, or noodles instead of rice.
- Make it Spicy: Add a pinch of red pepper flakes to the sauce for some heat. You can also add your favorite hot sauce.
- Tropical Touch: Put fresh pineapple pieces on top for a sweet and sour taste.
FAQs
Can I make the teriyaki sauce ahead of time for this Teriyaki Shrimp and Rice Power Bowl?
Yes, you can make the teriyaki sauce up to 3-4 days before. Keep it in a sealed container in the refrigerator. This helps you make your Teriyaki Shrimp and Rice Power Bowl faster on busy nights.
What is the best way to reheat leftovers of the Teriyaki Shrimp and Rice Power Bowl?
To reheat your Teriyaki Shrimp and Rice Power Bowl, slowly heat it in a microwave or a skillet over low heat. Add a tablespoon of water or broth if the rice seems dry. Stir it sometimes until it is hot.
Is frozen shrimp suitable for a Teriyaki Shrimp and Rice Power Bowl?
Yes, frozen shrimp works very well. Make sure it is fully thawed and patted dry before you cook it. This stops extra water and helps the teriyaki sauce stick.
Zesty Ginger-Lime Teriyaki Shrimp Power Bowl
A vibrant and flavorful power bowl featuring succulent shrimp coated in a zesty ginger-lime teriyaki sauce, served over fragrant coconut-lime rice and an assortment of crisp-tender vegetables. This wholesome dish is perfect for a quick and healthy meal.
Equipment
- Saucepan
- Skillet or Wok
- Small Bowls
- Whisk
- Fork
- Grater
Ingredients
For the Zesty Teriyaki Shrimp
- 1 lb Fresh or Frozen Shrimp Peeled and Deveined
- 1/4 cup Low-Sodium Soy Sauce
- 2 tbsp Honey
- 2 tbsp Rice Vinegar
- 1 tbsp Fresh Ginger Grated
- 2 cloves Garlic Minced
- 1 tbsp Lime Juice Freshly Squeezed
- 1 tsp Sesame Oil
- 1 tbsp Cornstarch
- 2 tbsp Water
For the Coconut-Lime Rice
- 1 cup Jasmine Rice
- 1 cup Water
- 1/2 cup Coconut Milk light
- 1/2 tsp Lime Zest
- Pinch Salt
For the Bowl Assembly & Toppings
- 1 cup Broccoli Florets
- 1/2 cup Carrots Shredded
- 1/2 Red Bell Pepper Sliced
- 1/4 cup Edamame shelled, frozen
- 2 Green Onions Sliced, for garnish
- 1 tbsp Toasted Sesame Seeds for garnish
- Optional Diced Avocado
- A drizzle Sriracha or sweet chili sauce
Instructions
Preparation
- Combine rice, water, coconut milk, lime zest, and salt in a saucepan. Bring to a boil, then simmer covered for 15-20 minutes until tender; fluff and set aside.
- Whisk soy sauce, honey, rice vinegar, ginger, garlic, lime juice, and sesame oil in one bowl. In another, mix cornstarch with water to form a slurry; set both aside.
Cooking
- Heat oil in a large skillet and sauté broccoli, carrots, bell pepper, and edamame for 4-6 minutes until crisp-tender. Remove vegetables and set aside.
- In the same hot skillet, cook shrimp in a single layer for 1-2 minutes per side until pink and opaque, cooking in batches if needed.
- Pour teriyaki sauce over the shrimp, then add the cornstarch slurry. Cook, stirring, for 1-2 minutes until the sauce thickens and coats the shrimp.
Assembly
- Divide rice among bowls, then top with shrimp and sautéed vegetables. Garnish with green onions, sesame seeds, and optional avocado or sriracha; serve immediately.
Notes
For best results, do not overcrowd the skillet when cooking shrimp; cook in batches if necessary. Adjust spice level by adding more or less sriracha. Customize with your favorite vegetables.