Cozy Teriyaki Shrimp Rice Bowls: A Delicious Easy Weeknight Dinner
Ah, the sweet aroma of warm teriyaki sauce sizzling on tender jumbo shrimp, mingling with the fragrant notes of garlic and zesty lime — it’s a cozy scene straight out of a comforting culinary dream! These Teriyaki Shrimp Rice Bowls have a way of wrapping you in joy, much like a warm hug from a beloved friend. Whether it’s a busy weeknight after a long day or a laid-back weekend when you want to impress without any fuss, this dish fits the bill perfectly.
Growing up, my family often gathered around a table filled with colorful bowls, all sharing stories and laughter while savoring good food together. These delightful rice bowls have become a staple in my kitchen, evoking that wonderful, sentimental atmosphere every time I make them. If you’re seeking an easy weeknight dinner that’s bursting with flavor and charm, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick to prepare, making it perfect for an easy weeknight dinner
- Bursting with flavor from the teriyaki marinade and fresh ingredients
- Family-friendly and customizable to suit your loved ones’ tastes
- A balanced dish packed with protein, healthy fats, and wholesome carbs
- Minimal cleanup makes it a stress-free cooking experience
What You’ll Need
Gather These Simple Ingredients:
- 1/2 pound jumbo shrimp (peeled and deveined)
- 1/4 cup teriyaki sauce
- 3 cloves garlic (minced)
- Kosher salt and pepper to taste
- 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, or more teriyaki sauce
Let’s Make It Together
Marinate the Shrimp: Pat the shrimp dry and place them in a bowl. Add the teriyaki sauce, minced garlic, kosher salt, pepper, and the Sweet Teriyaki seasoning blend (if using). Toss everything together until the shrimp are well-coated, then let them marinate for 5 to 10 minutes.
Preheat the Skillet: While your shrimp marinates, preheat your skillet or Blackstone griddle to medium heat (around 400 degrees for an indoor griddle).
Cook the Shrimp: Add your preferred cooking oil to the skillet, then add the marinated shrimp. Sauté for 3 to 5 minutes, mixing a few times until the shrimp turn pink and opaque.
Prepare the Rice: If you’re using microwave rice pouches, pop them in the microwave while the shrimp cooks. Alternatively, if you’re on the griddle, simply add the uncooked rice with a splash of water, using spatulas to break it apart as it cooks alongside the shrimp. Add more water if necessary.
Assemble Your Bowls: Once the shrimp and rice are finished cooking, it’s time to build your beautiful bowls! Start with a generous layer of Jasmine rice, then top with the succulent shrimp. Add sliced avocado, a sprinkle of chopped cilantro, and a squeeze of fresh lime juice. Lastly, drizzle your favorite sauce, whether it be creamy yum yum sauce, spicy mayo, or a zesty dash of sriracha. Enjoy!
Delicious Variations to Try
- Spicy Garlic Shrimp: Add a touch of heat by incorporating red pepper flakes or using a spicy teriyaki sauce for an extra kick.
- Crisp Veggie Additions: Toss in some vibrant, sautéed vegetables such as bell peppers, broccoli, or snap peas for more color and nutrients.
- Tropical Twist: Add some diced pineapple to your shrimp marinate for a sweet and tangy tropical flavor.
- Protein Swap: No shrimp on hand? Feel free to replace it with grilled chicken, tofu, or beef for a comforting dish that suits any protein preference.
Chef Emma’s Helpful Tips
- Make-ahead: The shrimp can be marinated ahead of time and stored in the fridge for up to 24 hours for a more intense flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the shrimp’s tenderness.
- Slicing Tricks: When slicing the avocado, sprinkle with a little lime juice to prevent browning and add extra tanginess!
- Ingredient Swaps: Feel free to use cauliflower rice for a low-carb option or brown rice for a nuttier flavor.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 bowl
- Calories: 470
- Carbohydrates: 48g
- Sugar: 7g
- Fat: 20g
- Protein: 28g
- Sodium: 850mg
Frequently Asked Questions
Can I make this ahead?
Yes! You can marinate the shrimp overnight in the fridge for added flavor.Can I use different ingredients?
Absolutely! Feel free to customize the protein and veggies based on your preference or dietary needs.How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.How long does it last?
Enjoy leftovers within 3 days for the best flavor and texture.
Wrapping It Up
These Teriyaki Shrimp Rice Bowls are a delightful way to bring warmth and flavor into your home. With their easy preparation and generous servings of love, they are bound to become a family favorite. Save this recipe to your Pinterest board so it’s ready when you need a cozy treat! 🍚🦐✨
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Cozy Teriyaki Shrimp Rice Bowls
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Pescatarian
Description
A delightful and easy weeknight dinner featuring succulent shrimp marinated in teriyaki sauce and served over fragrant jasmine rice, topped with fresh avocado and cilantro.
Ingredients
- 1/2 pound jumbo shrimp (peeled and deveined)
- 1/4 cup teriyaki sauce
- 3 cloves garlic (minced)
- Kosher salt and 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
- Sauce of choice: yum yum sauce, sriracha, spicy mayo, or more teriyaki sauce
Instructions
- Marinate the shrimp: Pat the shrimp dry and place them in a bowl. Add the teriyaki sauce, minced garlic, kosher salt, pepper, and the Sweet Teriyaki seasoning blend (if using). Toss everything together until the shrimp are well-coated, then let them marinate for 5 to 10 minutes.
- Preheat the skillet: While your shrimp marinates, preheat your skillet or Blackstone griddle to medium heat (around 400 degrees for an indoor griddle).
- Cook the shrimp: Add your preferred cooking oil to the skillet, then add the marinated shrimp. Sauté for 3 to 5 minutes, mixing a few times until the shrimp turn pink and opaque.
- Prepare the rice: If you’re using microwave rice pouches, pop them in the microwave while the shrimp cooks. Alternatively, if you’re on the griddle, simply add the uncooked rice with a splash of water, using spatulas to break it apart as it cooks alongside the shrimp. Add more water if necessary.
- Assemble your bowls: Once the shrimp and rice are finished cooking, it’s time to build your beautiful bowls! Start with a generous layer of Jasmine rice, then top with the succulent shrimp. Add sliced avocado, a sprinkle of chopped cilantro, and a squeeze of fresh lime juice. Lastly, drizzle your favorite sauce, whether it be creamy yum yum sauce, spicy mayo, or a zesty dash of sriracha. Enjoy!
Notes
Make-ahead: The shrimp can be marinated ahead of time and stored in the fridge for up to 24 hours for a more intense flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When slicing avocado, sprinkle with lime juice to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 7g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 200mg
