A close-up of a bowl filled with white rice, shrimp in brown sauce, broccoli florets, and sprinkled with sesame seeds.

Recipes /

Teriyaki Shrimp Rice Bowl

Name: Teriyaki Shrimp Rice Bowl
Ingredients: Fish & Seafood; Teriyaki

Serves Yield: 4 to 6 servings

About

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.

Ingredients

1/2 cup Kikkoman Teriyaki Marinade & Sauce*
2 tablespoons sugar
1 pound medium-size shrimp, peeled and deveined
2 teaspoons cornstarch
2 tablespoons vegetable oil
Hot cooked rice
Steamed vegetables

*May substitute Kikkoman® Gluten-Free Teriyaki Marinade & Sauce

Directions

Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
Remove 3 tablespoons of mixture and pour over shrimp in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
Heat oil in large skillet over medium-high heat; add shrimp and sauté 2 minutes.
Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
Spoon shrimp and sauce over rice in large individual serving bowls.
Serve vegetables on top of rice or on the side, if desired.

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