Shrimp and Rice Bowl Recipe

Shrimp and rice bowl in a white bowl including the cooked rice layered in the bowl with the other ingredients like the cooked shrimp, avocado, pineapple, pickled carrots and sliced cucumbers.

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5 from 4 votes

An easy weeknight meal where teriyaki shrimp and rice are layered in a bowl with other delicious ingredients.

Prep Time20

Cook Time10

Total Time30

Course: Main Dish

Cuisine: American

Servings:

Author: Ashley C.

Ingredients

1 pound large shrimp peeled and deveined
1 tablespoon extra virgin olive oil
1/2 cup water divided
1/4 cup low sodium soy sauce
2 tablespoons honey
1 clove garlic minced
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1 tablespoon cornstarch
Steamed white rice for serving
Pickled carrots, sliced cucumber, jalapeno, avocado, pineapple, sliced red onion or green onion, cilantro, red pepper flakes, sesame seeds, lime wedges, sriracha mayo for serving

Instructions

Heat the oil in a skillet set over medium-high heat.
In two batches, cook the shrimp for 2 to 3 minutes per side, until pick. Transfer shrimp to a bowl, then add water, soy sauce, honey, garlic, sesame oil and ginger to the skillet, whisking to combine. Bring mixture to a boil.
In a small bowl, whisk together the cornstarch and remaining water. Whisk the cornstarch mixture into the skillet and simmer for 1 to 2 minutes, until thick and pasty.
Return the shrimp to the skillet and toss to coat evenly in the sauce. (If you like a lot of sauce in your rice bowl, double the ingredients for the sauce.)

Notes

The nutritional information only includes the main bowl ingredients including the rice, shrimp and sauce. It does not include any of the optional toppings for serving. Depending on the type of topping used, the nutritional information will vary.

To make the sriracha mayo, combine 1/2 cup mayonnaise, 1 tablespoon sriracha and 1 teaspoon soy sauce in a small bowl, whisking well to combine. Cover and refrigerate before using, or if there is any left over.

STORAGE: Store leftovers in a sealed container in the fridge for 2 to 3 days.

Nutrition