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Teriyaki Shrimp and Rice Power Bowl on white marble

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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 500 kcal

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.