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.
Servings: 4
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
Calories: 90kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 576mg | Potassium: 68mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 0.4mg