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Recipe card featuring a teriyaki shrimp rice bowl with avocado, broccoli, sesame seeds, and green onions on white rice.
Nimble Chef

Easy Teriyaki Shrimp Rice Bowls

These easy teriyaki shrimp rice bowls are a quick and flavorful weeknight dinner made with tender shrimp, homemade teriyaki sauce, fluffy rice, and fresh vegetables. Ready in about 20 minutes, this better-than-takeout meal delivers the perfect balance of sweet, savory, and satisfying flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-Inspired
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb peeled and deveined shrimp
  • 1/3 cup soy sauce
  • 2 tbsp brown sugar or honey
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 4 cups cooked rice
  • 2 cups steamed broccoli or mixed vegetables
  • 1 tbsp sesame seeds
  • 2 green onions, sliced
  • salt and pepper to taste

Equipment

  • rice cooker or saucepan
  • Small saucepan
  • Whisk
  • Large skillet
  • mixing spoon
  • serving bowls

Method
 

  1. Cook the rice according to package instructions. Fluff with a fork and keep warm until ready to serve.
  2. In a small saucepan, whisk together the soy sauce, brown sugar, garlic, ginger, and rice vinegar. Bring to a gentle simmer, then stir in the cornstarch mixed with water. Cook until the sauce becomes glossy and thick.
  3. Let the shrimp sit at room temperature for about 10 minutes, then pat them completely dry. Season lightly with salt and pepper.
  4. Heat a lightly oiled skillet over medium-high heat. Sear the shrimp for 60 to 90 seconds per side until pink, opaque, and lightly browned.
  5. Toss the cooked shrimp in the warm teriyaki sauce until evenly coated with the glaze.
  6. Divide the rice among serving bowls. Top with teriyaki shrimp, vegetables, sesame seeds, and sliced green onions. Serve immediately.

Notes

Pat the shrimp completely dry before cooking for the best sear. Avoid overcrowding the pan to prevent steaming. For a gluten-free version, use tamari or coconut aminos instead of soy sauce. Store leftovers in the refrigerator for up to 3 days. For meal prep, keep the sauce separate until serving.