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Teriyaki Shrimp Rice bowl Recipe
Ben Carraoli

Teriyaki Shrimp Rice bowl Recipe

I absolutely love making Teriyaki Shrimp Rice Bowls at home because they’re quick, flavorful, and satisfying. Every bite is a perfect balance of sweet, tangy, and slightly spicy flavors.
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Total Time 25 minutes
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 1/4 cup soy sauce
  • 2 tablespoons of honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 1/2 teaspoon cayenne pepper optional
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 2 cups cooked white or brown rice
  • 1 cup shredded cabbage
  • 1/2 cup edamame
  • 1 medium carrot julienned –
  • 1 teaspoon sesame seeds
  • Sriracha mayo or plain mayo optional

Method
 

  1. Mix soy sauce, honey, rice vinegar, sesame oil, garlic, cayenne (if using), cornstarch, and water in a bowl. Stir until smooth. This sauce will coat the shrimp beautifully and give your bowls that signature tangy-sweet flavor.
  2. Heat a skillet over medium heat and pan-fry the shrimp for 2–3 minutes per side until pink and opaque. If you prefer, you can marinate them in a small portion of the sauce before cooking.
  3. Place a scoop of rice at the bottom of your bowl, then layer cabbage, edamame, carrots, and shrimp on top. Drizzle with extra teriyaki sauce and sprinkle sesame seeds. Add sriracha mayo if you like a creamy, spicy touch.

Notes

  • I always pat the shrimp dry before cooking; it helps them sear perfectly.
  • I like to warm the rice slightly; it makes the sauce stick better.
  • I toss veggies lightly in sesame oil for added flavor.
  • I prepare the sauce in advance to save time on busy days.