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These Shrimp and Rice Bowls are a quick, flavorful dinner ready in in 30 minutes or less! Succulent shrimp are tossed in a homemade teriyaki sauce and served over fluffy rice with fresh, delicious toppings like pineapple, avocado, pickled carrots, sriracha mayo and more.
Rice bowls are my go-to for easy dinners, especially on busy weeknights. They’re simple, versatile, and allow everyone in the family to choose their favorite toppings. This Shrimp and Rice Bowl recipe checks all those boxes—it’s fast, delicious, and bursting with flavor.
The shrimp cooks quickly in a savory teriyaki sauce made from soy sauce, honey, garlic, and ginger. Serve it over steamed rice, then add fresh toppings like avocado, cucumber, pineapple, pickled carrots, and a drizzle of spicy mayo. Trust me, one bite and you’ll be doing a happy dance!
Why You’ll Love This Shrimp and Rice Bowl Recipe
- Ready in Minutes: Minimal prep and cook time means dinner is on the table quickly!
- Customizable Toppings: Choose your favorite fresh veggies to suit your taste.
- Ideal for Meal Prep: Prep ahead for quick and easy meals throughout the week.
- Loaded with Flavor: The sweet-savory teriyaki sauce pairs perfectly with tender shrimp and vibrant toppings.
- Great Option for Busy Weeknights: Quick, satisfying, and stress-free.
Shrimp Bowl Ingredients
This recipe provides everything you need to cook the shrimp in a flavorful teriyaki sauce, along with the base of steamed rice. All other toppings and sides are completely customizable to suit your preferences. You’ll find ideas for additional bowl ingredients below, so you can make each bowl your own.
- Shrimp – Large shrimp (16 to 20 per pound) work best for this recipe. You can use other sizes of raw shrimp, just keep an eye on them to avoid overcooking. Cook with the tail on or off—if left on, you’ll need to remove them before eating. If using frozen shrimp, thaw completely under cold running water or in the refrigerator overnight, then pat dry with paper towels to ensure they cook evenly without excess moisture.
- Extra Virgin Olive Oil – Use olive oil for cooking the shrimp, or substitute with avocado oil, canola oil, or grapeseed oil if preferred.
- Teriyaki Sauce Ingredients – You’ll need soy sauce, honey, garlic, sesame oil, ground ginger, and cornstarch to make the savory-sweet teriyaki sauce. For a gluten-free option, substitute soy sauce with tamari.
- Cooked Rice – Steamed white rice, such as jasmine rice or basmati rice, is our favorite base for this bowl. You can also use brown rice, or for a lower-carb option, try quinoa or cauliflower rice.
- Favorite Toppings – Our favorite toppings include pickled carrots, sliced cucumber, jalapeño, avocado, pineapple, mango, sliced red onion or green onion, cilantro, red pepper flakes, sesame seeds, lime wedges, and sriracha mayo. Other great additions are bell peppers, black beans, and fresh herbs for extra flavor.
To make 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 and refrigerate any leftovers.
How to Make Shrimp and Rice Bowls
Shrimp bowls are quick and easy, perfect for busy weeknights. Cook the shrimp in one large skillet, then assemble with fluffy rice and fresh toppings.
If you like a lot of sauce in your rice bowl, double the ingredients for the teriyaki sauce.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Cook shrimp in batches for 2-3 minutes per side until pink. Set aside.
- Make the Teriyaki Sauce: In the same skillet, whisk together half the water, soy sauce, honey, garlic, sesame oil, and ginger. Bring to a boil.
- Thicken the Sauce: In a small bowl, mix cornstarch with remaining water until smooth. Add to skillet and simmer, stirring constantly until thickened (1-2 minutes).
- Mix together the sauce and shrimp: Return shrimp to skillet and toss to coat evenly with teriyaki sauce. Double sauce ingredients if you prefer extra sauce.
- Assemble the bowls: Spoon shrimp and sauce over rice. Layer other ingredients on top like pickled carrots, sliced cucumbers, chopped pineapple, red onions, avocado, chopped cilantro and sriracha mayo. You can easily substitute any of the toppings with other preferred ingredients.
Baked Shrimp or Grilled Shrimp: Instead of sautéing, bake the shrimp at 400°F for 4 to 6 minutes or grill over medium-high heat. Keep an eye on them, as shrimp cook quickly and are done when pink on all sides.
Expert Tips
- Do not overcook shrimp. Shrimp cook quickly—typically 2-3 minutes per side—so remove them as soon as they turn pink.
- Swap rice for variety. Try white rice, jasmine rice, brown rice, or cauliflower rice for lower carbs.
- Switch proteins. No shrimp? Substitute cooked chicken, salmon, or black beans. These still taste great with the teriyaki sauce.
- Add some heat. Sprinkle red pepper flakes or freshly sliced jalapeños, or add extra sriracha mayo.
- Extra sauce? Double ingredients for extra teriyaki sauce.
- Brighten flavors. Fresh cilantro, green onion, and a squeeze of lime juice enhance your shrimp bowls beautifully.
Meal Prep and Storage
Shrimp bowls are perfect for meal prep during busy weeks. Save time by chopping veggies like cucumbers, bell peppers, and red onion, and prepping toppings like spicy mayo or pickled carrots ahead. Cook shrimp and steam rice up to 3 days in advance. Assemble quickly when ready to serve.
Store cooked shrimp and rice separately in airtight containers for up to 3 days in the refrigerator. For best freshness, keep toppings separate until serving. Avoid freezing shrimp and rice, as it doesn’t maintain its quality well.
More Bowl Recipes to Try
- Mediterranean Chicken Bowl
- Banh Mi Rice Bowl
- Burger Bowl with Special Sauce
- Veggie Burrito Bowl
- Ground Beef Burrito Bowl
- Salmon Quinoa Bowl
Did you try this Shrimp and Rice Bowl recipe? Leave a recipe rating and review below.
Shrimp and Rice Bowl Recipe
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
- Nutritional info includes only the shrimp, teriyaki sauce, and rice. Any additional toppings are not included in the nutritional calculation and will vary depending on what you add.
- For sriracha mayo, mix ½ cup mayo, 1 tbsp sriracha, and 1 tsp soy sauce. Refrigerate leftovers.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These have so much flavor! I’ve been making the bowls for easy lunches.
This was so easy to make and the shrimp cooked perfectly. Thanks for a simple, delicious recipe.