Teriyaki Shrimp Bowls

Easy Teriyaki Shrimp Bowls

These bowls are packed with flavor and come together in under 30 minutes!

Ingredients:

• For the Teriyaki Sauce:
  • 2 tbsp water
  • 2 tsp cornstarch
  • ¼ cup soy sauce
  • 2 tbsp brown sugar or honey
  • ¼ cup mirin (sweet rice wine)
  • 2 cloves garlic, minced
  • Pinch of cayenne pepper (optional)
  • 1-2 tsp sesame oil
• For the Bowls:
  • 3 cups cooked jasmine rice or short grain rice
  • 1 pound raw shrimp, peeled and deveined
  • 1 cup shredded carrots
  • 2 avocados, diced
  • 3 green onions, thinly sliced
  • 3 tbsp sushi ginger, thinly sliced (optional)
  • Sesame seeds for garnish
  • Nori seaweed snacks, crumbled (optional)

Cooking Guide:

1. Make the Teriyaki Sauce: In a small saucepan, whisk together water, cornstarch, soy sauce, brown sugar, mirin, garlic, cayenne pepper (if using), and sesame oil. Bring to a simmer over medium heat, whisking constantly, until the sauce thickens slightly. Remove from heat and set aside.
2. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 3-4 minutes per side, or until pink and cooked through.
3. Assemble the Bowls: Divide cooked rice between bowls. Top with teriyaki sauce, shrimp, shredded carrots, diced avocado, green onions, and sushi ginger (if using). Sprinkle with sesame seeds and crumbled nori seaweed (if using).

Tips:

• Marinate the Shrimp: For extra flavor, marinate the shrimp in the teriyaki sauce for 15 minutes before cooking.
• Veggie Options: Swap the shredded carrots for other veggies like broccoli florets, snap peas, or bell peppers.
• Make it a Meal Prep: Cook a big batch of rice and teriyaki sauce on the weekend to easily assemble bowls throughout the week.
• Spice it Up! Add a drizzle of sriracha mayo or a sprinkle of red pepper flakes for a touch of heat.