Teriyaki shrimp is a great choice for a weeknight dinner, because you can marinate and cook them in just a few minutes.
Kikkoman® Teriyaki Marinade & Sauce brings out their delicate sweetness, and in this easy rice bowl recipe, we use it in both the teriyaki shrimp marinade and the luscious sauce that coats the shrimp after a quick sauté in a skillet.
Tips & Tricks
- Serve Teriyaki Shrimp with any combination of fresh or frozen vegetables you like such as broccoli, carrots, zucchini, mushrooms, baby bok choy, snap peas, snow peas, green beans, and shelled edamame.
- Want to maximize your meal-prep? Assemble extra bowls in microwaveable containers; store in the fridge for up to 3 days or freeze for up to 3 months to enjoy any time.
- As an alternative to shrimp, you can substitute the same quantity of scallops or salmon, cut into bite-size pieces.
- To make this recipe with steak, use our Beef Teriyaki Rice Bowl
- As an alternative to rice, you can serve over noodles, cauliflower rice, or cooked grains like quinoa or bulghur.
- For extra protein, you can also add cooked lentils or chickpeas to the grain mix.
- To make wraps, prepare the recipe as directed, then warm large flour tortillas to soften them, then top with rice, shrimp, veggies, and sauce, and roll up.
