Name: Teriyaki Shrimp Rice Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1/2 pound jumbo shrimp (peeled and deveined); 1/4 cup teriyaki sauce; 3 cloves garlic (minced); Kosher salt; Pepper; 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; Sauce of choice: yum yum sauce, sriracha, spicy mayo, more teriyaki sauce

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I started making this bowl on busy weeknights. I keep frozen shrimp and a jar of teriyaki sauce on hand. Teriyaki Shrimp Rice Bowls fit into my quick dinner routine and finish fast.

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I like the mix of warm rice, sweet sauce, and fresh lime. I use microwave rice when I am short on time. I also keep sliced avocado ready so the bowl comes together in minutes.

This recipe makes a simple bowl with cooked shrimp and rice. The shrimp get a sweet, savory glaze and the rice soaks up the sauce. People often make this for weeknight dinners, meal prep, or quick lunches. The dish balances protein, rice, and fresh toppings like avocado and lime. If you want a different bowl style, try the chicken shawarma crispy rice salad for a change in flavor.

Ingredients

1/2 pound jumbo shrimp (peeled and deveined), 1/4 cup teriyaki sauce, 3 cloves garlic (minced), kosher salt, pepper, Blackstone Sweet Teriyaki seasoning blend (optional), cooking oil of choice, 2 (8-ounce) microwave pouches Jasmine rice (I used Ben’s Ready Rice), 1 large avocado (sliced), 1/4 cup chopped cilantro, 2 lime wedges, Sauce of choice: yum yum sauce, sriracha, spicy mayo, more teriyaki sauce

The shrimp give the bowl its main protein and cook fast. Teriyaki sauce brings the sweet and salty glaze. Garlic, salt, and pepper add simple flavor. The Sweet Teriyaki blend is optional for extra depth. Ready rice saves time and keeps the meal quick. Avocado and cilantro add fresh, soft, and bright notes. Lime lifts the whole bowl, and extra sauces let you make it mild or spicy. For a coconut twist, see the coconut chicken brothy rice idea.

Directions

Pat the shrimp dry and put them in a bowl with the teriyaki sauce, garlic, kosher salt, pepper, and Sweet Teriyaki seasoning (if using). Toss until combined and let marinate 5 to 10 minutes. Preheat your skillet or Blackstone griddle (I used my indoor Blackstone) to medium heat (400 degrees for indoor griddle). Add cooking oil of choice and the shrimp with marinade. Cook the shrimp for 3 to 5 minutes, mixing a few times. Microwave the rice pouches, or if using a griddle simply add the uncooked rice to the griddle with some water and cook the same time as the shrimp, breaking apart the rice with spatulas and adding more water if needed. Serve with rice in a bowl topped with shrimp, avocado, cilantro, lime wedges, and sauce of choice such as yum yum sauce, sriracha, spicy mayo, and/or more teriyaki sauce.

Patting shrimp dry helps the sauce stick and gives better sear. A short marinade time keeps the shrimp tender. Cook only until opaque to avoid rubbery shrimp. Heat the rice fully so it stays warm with the shrimp. Add sauces at the end so they stay bright and not watered down.

How to make this recipe

Start by marinating the shrimp. Then heat the pan and cook the shrimp until done. While the shrimp cooks, heat the rice pouches or warm rice on the griddle. Slice the avocado and chop the cilantro while the food cooks. Once the shrimp is done, plate rice, add shrimp, then avocado and cilantro. Squeeze lime over the top and add your sauce. This order keeps textures right and makes the meal fast. For another shrimp idea, see the creamy cajun shrimp pasta for a different style.

Why make this recipe

This meal is fast and reliable. Shrimp cooks in minutes, so dinner is quick. Using microwave rice or ready rice cuts prep time a lot. The flavors are simple and liked by many. You can change sauces to fit what you have. It fits weeknights, quick lunches, or when you meal-prep for the week. It is easy to scale up for more people or scale down for one.

How to serve this recipe

Serve warm in a shallow bowl. Put rice first, then lay the shrimp on top. Add sliced avocado and cilantro. Place lime wedges on the side for squeezing. Offer small bowls of yum yum sauce, sriracha, or extra teriyaki for people to add more. This meal works for casual family dinners, quick lunch at work, or an easy date-night at home. Keep chopsticks or a fork ready.

How to store this recipe

Cool the shrimp and rice before storing. Put them in airtight containers. In the fridge, eat within 2–3 days for best texture. Do not store avocado sliced on top; keep it separate and add fresh when serving. You can freeze cooked shrimp and rice, but texture changes. If you freeze, use within 1 month and thaw in the fridge. Reheat gently so the shrimp stays tender.

Tips to make this recipe

Use thawed shrimp for even cooking. Pat it dry to get a good sear. Do not over-marinate; five to ten minutes is enough. Cook on medium heat so the sauce does not burn. If the rice clumps, break it gently with a fork or spatula and add a splash of water. Save extra sauce on the side if you like more flavor. These tips keep the bowl simple and repeatable for busy nights. This plan makes Teriyaki Shrimp Rice Bowls quick every time.

Variation

Swap jasmine rice for brown rice or short-grain rice for a different texture. Use chicken or firm tofu instead of shrimp if you prefer. Add steamed broccoli, edamame, or pickled carrots for more veggies. Skip the avocado and add cucumber for a crisper bite. The core flavors are simple, so swaps are easy and keep the meal quick. Some swaps change cook time, so match the rice and protein method to keep the bowl fast.

FAQs

Q: Can I use frozen shrimp?

A: Yes. Thaw fully, pat dry, then follow the recipe.

Q: Can I make this vegetarian?

A: Use tofu or tempeh and the same sauce. Press the tofu first.

Q: How long do leftovers last?

A: In the fridge, 2–3 days in airtight containers.

Q: Can I make the sauce at home?

A: Yes. Mix soy sauce, sugar, and a splash of mirin or honey.

Conclusion

This recipe gives a fast, tasty bowl with simple parts and little fuss. It works well for busy nights and for packing lunches. If you want another take on teriyaki bowls, you can compare this to an Easy Teriyaki Shrimp Rice Bowls version for more tips. For a sushi-style twist, see the Teriyaki Shrimp Sushi Bowl to borrow ideas like pickled veggies or sesame seeds.