Shrimp and Rice Bowl Recipe

Quick and flavorful Shrimp and Rice Bowls with homemade teriyaki sauce, ready in under 20 minutes, topped with fresh ingredients.

Course Main Dish

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 90kcal

Author Katie G.

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

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.)

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.