Indulge in the savory delight of our Teriyaki Shrimp and Vegetable Rice Bowl, a tantalizing blend of succulent shrimp, crisp vegetables, and aromatic teriyaki sauce. This dish is a perfect harmony of flavors and textures, all cooked in one pot for simplicity and convenience. Whether you’re cooking for a busy weeknight or a relaxed evening at home, our Teriyaki Shrimp and Vegetable Rice Bowl promises a satisfying meal that’s quick to prepare and bursting with flavor.
Prepare your taste buds for a flavor explosion with our Teriyaki Shrimp and Vegetable Rice Bowl. Each bite offers tender shrimp glazed in a sweet and savory teriyaki sauce, complemented by crisp vegetables and fluffy rice. The richness of the teriyaki sauce perfectly balances the freshness of the vegetables and the succulence of the shrimp, creating a delightful symphony of taste. Whether enjoyed hot off the stove or reheated as leftovers, this rice bowl is sure to please even the pickiest eaters.
Enjoy the wholesome goodness of our Teriyaki Shrimp and Vegetable Rice Bowl, knowing that you’re treating your body to a nutritious meal. Shrimp provides lean protein, while vegetables offer essential vitamins and minerals. Opting for brown rice adds fiber and complex carbohydrates, making this dish both satisfying and nourishing. With its balanced blend of ingredients, our Teriyaki Shrimp and Vegetable Rice Bowl is a delicious and guilt-free option for any occasion.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 cups mixed vegetables (bell peppers, snap peas, carrots), sliced
- 2 cups cooked rice
- 1/4 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Optional toppings: sliced green onions, sesame seeds, chopped cilantro
Instructions:
- In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
- Add sliced vegetables to the skillet and stir-fry for 3-4 minutes until crisp-tender.
- Push the vegetables to one side of the skillet and add the shrimp to the other side. Cook the shrimp for 2-3 minutes on each side until pink and opaque.
- In a small bowl, whisk together teriyaki sauce, soy sauce, and honey. Pour the sauce over the shrimp and vegetables, stirring to coat evenly. Cook for an additional 1-2 minutes until heated through.
- Serve the teriyaki shrimp and vegetables over cooked rice in bowls.
- Garnish with sliced green onions, sesame seeds, and chopped cilantro, if desired.
Prep Time, Cook Time, Number of Portions, Calories: Enjoy the simplicity of our Teriyaki Shrimp and Vegetable Rice Bowl, requiring just 15 minutes of prep time and 15 minutes of cooking. This recipe yields approximately 4 servings, making it perfect for a family dinner or meal prep for the week. Each serving contains approximately 300 calories, offering a satisfying and flavorful meal that’s sure to please everyone at the table.
Potential Upgrades and Substitutes: Customize your Teriyaki Shrimp and Vegetable Rice Bowl to suit your preferences. Experiment with different vegetables, such as broccoli, snow peas, or mushrooms, to add variety and texture. For extra heat, add a dash of hot sauce or red pepper flakes to the teriyaki sauce. You can also substitute chicken or tofu for the shrimp for a different protein option. The possibilities are endless, allowing you to create a personalized version of this dish that suits your taste and dietary needs.
Serving Options: Serve our Teriyaki Shrimp and Vegetable Rice Bowl with a side of steamed edamame or a fresh cucumber salad for a complete meal. Pair with a glass of chilled white wine or green tea to complement the flavors of the dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for quick and easy lunches or dinners. Whether enjoyed as a quick weeknight meal or a leisurely dinner, this rice bowl is sure to become a family favorite.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots), sliced
- 2 cups cooked rice
- 1/4 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Optional toppings: sliced green onions, sesame seeds, chopped cilantro
Instructions
- In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
- Add sliced vegetables to the skillet and stir-fry for 3-4 minutes until crisp-tender.
- Push the vegetables to one side of the skillet and add the shrimp to the other side. Cook the shrimp for 2-3 minutes on each side until pink and opaque.
- In a small bowl, whisk together teriyaki sauce, soy sauce, and honey. Pour the sauce over the shrimp and vegetables, stirring to coat evenly. Cook for an additional 1-2 minutes until heated through.
- Serve the teriyaki shrimp and vegetables over cooked rice in bowls.
- Garnish with sliced green onions, sesame seeds, and chopped cilantro, if desired.