Go Back
A vibrant and healthy serving of homemade Teriyaki Shrimp Rice Bowls topped with fresh green onions and sesame seeds in a ceramic bowl.

15-Minute Teriyaki Shrimp Rice Bowls

Elevate your weeknight dinner with these quick and flavorful Teriyaki Shrimp Rice Bowls, featuring succulent, pan-seared shrimp glazed in a zesty homemade sauce. This restaurant-quality meal is as healthy as it is efficient, making it the perfect solution for busy schedules.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese-Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Large shrimp, peeled and deveined
  • 2 cups Jasmine rice, cooked
  • 1 tbsp Avocado oil
  • 1/4 cup Low-sodium soy sauce
  • 2 tbsp Mirin
  • 1 tbsp Brown sugar
  • 1 tsp Fresh ginger, finely minced
  • 1 clove Garlic, minced
  • 1 tsp Cornstarch
  • 1 tbsp Water for cornstarch slurry
  • 1 tbsp Sesame seeds, toasted
  • 2 Green onions, thinly sliced
  • 1 cup Steamed broccoli florets or snap peas

Equipment

  • Large non-stick skillet or wok
  • Small mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Garlic press or microplane
  • Rice cooker or medium saucepan (for the rice)

Method
 

  1. In a small bowl, whisk together the soy sauce, mirin, brown sugar, minced ginger, minced garlic, and the cornstarch slurry (cornstarch mixed with 1 tbsp water).
  2. Pat the shrimp thoroughly dry with a paper towel to ensure a proper sear.
  3. Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.
  4. Add the shrimp to the skillet in a single layer. Cook for approximately 2 minutes per side until they turn opaque and pink.
  5. Pour the prepared teriyaki sauce into the skillet with the shrimp.
  6. Simmer for 1-2 minutes, stirring constantly, until the sauce reduces and coats the back of a spoon, glazing the shrimp evenly.
  7. Divide the warm jasmine rice into four serving bowls.
  8. Top each bowl with the glazed shrimp and a portion of steamed broccoli or snap peas.
  9. Garnish generously with toasted sesame seeds and sliced green onions before serving.

Notes

To toast sesame seeds, place them in a dry pan over medium heat for 30 seconds until fragrant. If your sauce thickens too much, add a tablespoon of water or broth to adjust the consistency. Leftovers can be stored in an airtight container for up to 48 hours; reheat with a splash of water to keep the shrimp tender.