Teriyaki Shrimp Rice Bowls
A delightful harmony of flavors, colors, and textures, this teriyaki shrimp rice bowl is perfect for busy weeknights or relaxed weekends.
Ingredients
Shrimp and Marinade
- 1/2 pound jumbo shrimp (peeled and deveined)
- 1/4 cup teriyaki sauce
- 3 cloves garlic (minced)
- Kosher salt to taste
- Pepper to taste
- Blackstone Sweet Teriyaki seasoning blend (optional) for extra flavor
- Cooking oil of choice for frying
Rice and Toppings
- 2 (8-ounce) microwave pouches Jasmine rice (e.g., Ben’s Ready Rice)
- 1 large avocado (sliced)
- 1/4 cup chopped cilantro
- 2 lime wedges
Sauce Options
- sauce of choice (e.g., yum yum sauce, sriracha, spicy mayo, more teriyaki sauce) for drizzling
Instructions
Preparation
- Pat the shrimp dry, then place them in a bowl. Add the teriyaki sauce, minced garlic, kosher salt, pepper, and optional Sweet Teriyaki seasoning. Toss until everything is well combined and let it marinate for 5 to 10 minutes.
Cooking
- Preheat your skillet or Blackstone griddle to medium heat (around 400°F for an indoor griddle). Once hot, add a drizzle of cooking oil and then add the shrimp along with the marinade.
- Cook the shrimp for about 3 to 5 minutes, mixing occasionally until the shrimp are pink and cooked through and the marinade begins to thicken slightly.
- Meanwhile, microwave the rice pouches as per the manufacturer's instructions. Alternatively, if you're using a griddle, you can add the uncooked rice with some water, ensuring to break it apart with spatulas while cooking alongside the shrimp. Add more water if needed until the rice is fluffy and tender.
Serving
- To serve, place a generous portion of rice in a bowl and top it with the cooked shrimp, sliced avocado, chopped cilantro, and lime wedges. Drizzle with your sauce of choice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. For freezing, separate the shrimp and avocado and consume within 2-3 months.