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Teriyaki Glazed Shrimp Rice Bowls

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Shrimp and Teriyaki Glaze
  • 500 g large shrimp, peeled and deveined
  • 1 tablespoon oil (vegetable or sesame oil)
  • 1/4 cup soy sauce (low sodium preferred)
  • 3 tablespoons honey or brown sugar
  • 2 tablespoons mirin or rice vinegar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • For the Rice Bowls
  • 2 cups cooked jasmine or short-grain rice
  • 1 cup steamed broccoli florets
  • 1 cup shredded carrots
  • 1 avocado, sliced
  • 2 tablespoons sliced green onions
  • 1 teaspoon sesame seeds

Instructions
 

  • Start by cooking the rice according to package instructions and set it aside, keeping it warm.
  • In a small bowl, whisk together soy sauce, honey or brown sugar, mirin or rice vinegar, water, cornstarch, garlic, and ginger until smooth.
  • Heat oil in a large skillet over medium-high heat.
  • Add the shrimp and cook for 1–2 minutes per side until they turn pink and are just cooked through.
  • Reduce heat to medium and pour the prepared teriyaki sauce into the skillet.
  • Let the sauce simmer for 2–3 minutes, stirring gently, until it thickens and coats the shrimp evenly.
  • Remove from heat once the shrimp are glazed and shiny.
  • Divide cooked rice into bowls and top with teriyaki shrimp, broccoli, carrots, and avocado.
  • Garnish with green onions and sesame seeds before serving.