Irresistible Teriyaki Shrimp Rice Bowls for a Quick Dinner

Enjoy the delightful fusion of vibrant veggies and succulent shrimp in Teriyaki Shrimp Rice Bowls, perfect for a quick dinner.

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Course: Main Dishes

Cuisine: Japanese

Keyword: Easy Meals, Healthy Recipe, Homemade Cuisine, quick dinner, Sushi Inspired, Teriyaki Shrimp Rice Bowls

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: bowls

Calories: 350kcal

1 cup Shrimp Opt for fresh or frozen shrimp, giving you that tender protein packed with flavor.
½ cup Teriyaki sauce This sweet and savory sauce brings the authentic taste of Japanese cuisine right to your kitchen.
1 tablespoon Oil Use canola or sesame oil for a hint of extra flavor when cooking.

4 tablespoons Mixed vegetables Feel free to choose your favorites or whatever you have on hand for a delicious twist.

2 teaspoons Sesame seeds Sprinkle these on for a delightful crunch and added depth.
2 stalks Green onions Thinly sliced, they provide a fresh bite that brightens up the dish.

Begin by preparing the rice according to the package instructions, typically involving rinsing the rice and boiling it in water.
While the rice is cooking, place a large pan over medium heat and add 1 tablespoon of oil. Let the oil heat up for about a minute.
Once the oil is hot, add 1 cup of shrimp to the pan in a single layer. Cook the shrimp for about 3-4 minutes until they turn pink and opaque.
Pour in ½ cup of teriyaki sauce over the shrimp, stirring to coat evenly. Allow the mixture to simmer for an additional 2-3 minutes.
Next, introduce 4 tablespoons of your mixed vegetables into the pan with the shrimp. Stir them in and cook for about 2-3 minutes until they're heated through.
To serve, scoop a generous portion of the cooked rice into each bowl. Top the rice with the shrimp and vegetable mixture.
Finish your dish by garnishing with 2 teaspoons of sesame seeds and sliced green onions.

Use fresh shrimp for the best flavor and texture. Store leftovers in an airtight container for up to 3 days.