Teriyaki Shrimp Rice Bowls With Garlic Teriyaki Shrimp
By Emma Collins
Prep
5 min
Cook
5 min
Total
10 min
Servings
2
Level
Easy
For two servings, cook shrimp and jasmine rice together at similar times and serve them in separate portions. Top shrimp and rice with avocado, cilantro, lime, and sauce at the table. Teriyaki Shrimp Rice Bowls feature large, fast-cooking shrimp topped with teriyaki and garlic sauce.
Half a pound of large shrimp is marinated in 1/4 cup of teriyaki sauce and garlic mixed with kosher salt, pepper, and Sweet Teriyaki seasoning, if desired. Marinating shrimp helps season them. Two pouches of microwaveable rice are quick and easy to prepare. To prepare rice on a griddle, add water and stir and turn the rice in a bowl until it reaches the desired consistency.
Shrimp should cook for 3 to 5 minutes, stirring occasionally, on medium heat or in an indoor griddle heated to 400 degrees. Shrimp should be fully cooked and opaque, rather than translucent. Overcooking shrimp during these 3 to 5 minutes is the most common problem affecting shrimp texture. Tips for preventing this problem when using the griddle rice method include using spatulas to break up clumps of shrimp and adding water only when needed.
Serve bowls of rice and other items, such as shrimp, sliced avocado, cilantro, lime wedges, and other sauces. Yum yum sauce and sriracha are the author's recommended sauces. Other options include spicy mayo and extra teriyaki sauce. Keeping other items separate allows the diner to enjoy different textures.
Why this recipe works
- This recipe serves two people. It is a good fast lunch recipe that can be easily portioned after cooking the rice and shrimp.
- Rice and shrimp have similar cooking times and can be cooked together in small batches to avoid holding either item too long.
- Toppings are served on the side so items like avocado, cilantro, and lime and other sauces can be customized to taste.
- The shrimp is marinated in a teriyaki sauce to cook alongside the rice.
- Buffet dishes are simpler to reheat than whole meals because cold ingredients like avocado, lettuce, and lime juice and other sauces can be added to reheated dishes.
- A double recipe can be cooked on a griddle or other large pan because shrimp do not need to be cooked long.
Ingredients
- •½ pound jumbo shrimp (peeled and deveined)
- •¼ cup teriyaki sauce
- •3 cloves garlic (minced)
- •kosher salt (to taste)
- •pepper (to taste)
- •Blackstone Sweet Teriyaki seasoning blend (optional)
- •cooking oil of choice
- •2 8-ounce pouches Jasmine rice (microwave pouches)
- •water (as needed for griddle-cooked rice)
- •1 large avocado (sliced)
- •¼ cup cilantro (chopped)
- •2 lime wedges
- •yum yum sauce (optional, sauce of choice)
- •sriracha (optional, sauce of choice)
- •spicy mayo (optional, sauce of choice)
- •additional teriyaki sauce (optional, sauce of choice)
Instructions
- 1
Pat the shrimp dry and place it in a bowl with the teriyaki sauce, garlic, kosher salt, pepper, and Sweet Teriyaki seasoning, if using.
- 2
Toss until combined and let the shrimp marinate for 5 to 10 minutes.
- 3
Preheat a skillet or Blackstone griddle to medium heat, using 400 degrees for an indoor griddle.
- 4
Add cooking oil of choice and the shrimp with its marinade.
- 5
Cook the shrimp for 3 to 5 minutes, mixing a few times.
- 6
Microwave the rice pouches, or cook rice on the griddle with water alongside the shrimp, breaking it apart with spatulas and adding more water if needed.
- 7
Serve rice in bowls topped with shrimp, avocado, cilantro, lime wedges, and sauce of choice.
FAQ
Nutrition (per serving)
Calories
543
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