Just as I promised you guys last week after this tangy, spicy, sweet, refreshing garlic lime shrimp rice noodles recipe, here’s another scrumptious, flavor-packed shrimp lunch or dinner recipe. This Easy Teriyaki Shrimp Rice Bowl starts with the same pan fried shrimp as the previous garlic lime shrimp rice noodles recipe. Except here, the pan fried shrimp is tossed in a deliciously tangy, sweet, spicy and simple teriyaki sauce that can also double as a teriyaki shrimp marinade.
You can make this dish in two different ways.
Just like the previous recipe, I prefer to cook the shrimp without marinating, because then the pan fried shrimp can be mixed with other sauces for a variety of recipes and flavors.
The teriyaki sauce can be made ahead of time and stored in the fridge for about 1 week. Even the shrimp can be pan fried, then portioned and stored in the fridge for up to 3 days (or in the freezer for even longer). What I love about this teriyaki sauce (that can be used as a teriyaki shrimp marinade too!) is that it’s not too sweet, with just the right amount of tang and bite, and you can easily adjust it to your taste. We add cayenne pepper to ours because we like it spicy (the same way I did here with this teriyaki steak), but that’s optional, and if you prefer a more classic teriyaki sauce flavor, then skip the cayenne pepper. The teriyaki sauce is thick enough to coat the pan fried shrimp, and it’s also perfect to eat with steamed rice. If not rice, you could top a refreshing salad with the teriyaki shrimp, OR even serve this easy teriyaki shrimp with noodles.
The perfect accompaniments for this teriyaki shrimp rice bowls are,
Raw carrots Salad leaves Bean sprouts Edamame seeds Shredded cabbage (or coleslaw mix) Snow pea beans Mushrooms
OR pretty much any veggie you like! I prefer easy to prepare vegetables, or veggies/greens that can be eaten raw.
Pickled or fermented vegetables are also a great pairing,
Pickled sushi ginger Pickled radish Pickled carrots or pickled beetroot Maybe even some Kimchi (even if that’s not Japanese, still a great choice)
I absolutely love adding avocado into the mix if we are having teriyaki shrimp rice bowls. The creaminess of the avocado pairs perfectly with the rest of the flavors here. And then to top it all off, a drizzle of sriracha mayonnaise brings it all together! This is optional of course, but definitely recommended!
Here’s how you can prep these teriyaki shrimp rice bowls for meal prep lunches and dinners.
Make the pan fried shrimp and toss it in the teriyaki sauce (teriyaki shrimp marinade). Make the jasmine rice (or any short grain sticky rice). Divide the rice and shrimp into 3 lunch boxes. Close the lids and store in the fridge for up to 3 days. If you portion them into more than 3 boxes (or if you want to store it for longer than 3 days), you can store them in the freezer, and let them thaw in the fridge overnight. Wash and dry the vegetables that you’ll be adding to these lunch boxes. Keep the veggies and other add-ons in separate plastic zipper bags/containers. In the morning, add the veggies and other add-ons, and top with sriracha sauce and sesame seeds. Heat well before eating.
Don’t like shrimp?
Substitute with extra firm tofu, or leftover cooked meat like chicken, pork or beef. Or you can make double the amount of shrimp, and use the leftover shrimp to make this garlic lime shrimp rice noodles recipe too! If you liked this easy teriyaki shrimp rice bowls recipe (shrimp lunch recipe), don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too.
