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To make teriyaki shrimp bowls, you need some tasty ingredients. Here’s what you’ll need: - 1 lb large shrimp, peeled and deveined - 1 cup jasmine rice - 1 ½ cups water - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 4 green onions, chopped - 1 tablespoon sesame oil - ¼ cup low-sodium soy sauce - 2 tablespoons brown sugar - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 1 teaspoon garlic powder - Optional: sesame seeds for garnish These ingredients give the dish its sweet and savory flavor. The shrimp is tender, and the veggies add a nice crunch. To cook your teriyaki shrimp bowls, you will need a few tools: - A medium pot for the rice - A large skillet for cooking shrimp and veggies - A small bowl for mixing the sauce - A whisk for blending the sauce - A spatula for stirring These tools make cooking simple and fun. Each serving of teriyaki shrimp bowls is not just tasty but also healthy. Here’s the breakdown: - Calories: ~400 - Protein: ~30g - Carbohydrates: ~50g - Fat: ~10g - Fiber: ~3g This meal is rich in protein and provides energy from the rice and veggies. It’s a balanced meal for lunch or dinner. For the full recipe, check out the section above! To start, rinse the jasmine rice under cold water. You want to do this until the water runs clear. This step helps remove extra starch. In a pot, add the rinsed rice and 1 ½ cups of water. Bring it to a boil on high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 18-20 minutes. When done, fluff the rice with a fork. This fluffy rice will be the base of your teriyaki shrimp bowls. Now, let’s make the teriyaki sauce. In a small bowl, combine ¼ cup of low-sodium soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of rice vinegar, 1 teaspoon of grated ginger, and 1 teaspoon of garlic powder. Whisk these ingredients together until they blend well. This sauce adds a sweet and savory flavor to the shrimp. Set it aside for later. Next, heat 1 tablespoon of sesame oil in a large skillet over medium heat. Once hot, add 1 cup of broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot. Sauté these veggies for about 5-7 minutes. You want them to soften but still stay crunchy. After that, take the veggies out of the pan and set them aside. In the same skillet, add the shrimp. Cook them for 2-3 minutes on each side. They should turn pink and opaque. Now, pour the teriyaki sauce over the shrimp. Stir well and let it simmer for another 2-3 minutes. Now comes the fun part: assembling your bowls! Divide the fluffy jasmine rice among four bowls. On top of the rice, add the sautéed veggies and a generous portion of teriyaki shrimp. Don’t forget to garnish with chopped green onions and sprinkle sesame seeds on top if you like. Your teriyaki shrimp bowls are now ready to enjoy! For the full recipe, check out the details above. To cook perfect jasmine rice, rinse it first. Rinsing removes extra starch. This helps the rice stay fluffy. Use a pot with a lid. Combine 1 cup of rice with 1.5 cups of water. Bring the water to a boil. Once boiling, lower the heat and cover the pot. Simmer for 18-20 minutes. After cooking, let the rice sit for a few minutes. Then, fluff it with a fork. This makes each grain stand out. If you want to switch up the teriyaki sauce, there are easy swaps. You can use coconut aminos instead of soy sauce. This gives a slightly sweeter taste. If you need a gluten-free option, tamari works well too. You can also add honey or maple syrup for sweetness. For a spicy kick, mix in some sriracha. These changes keep the flavor fresh and exciting. Adding extra flavor makes your teriyaki shrimp bowls shine. Try adding lime juice for a zesty twist. Fresh herbs like cilantro or basil also brighten the dish. For crunch, sprinkle sesame seeds on top. You can also add sliced radishes or avocado for color. These simple touches make your meal look and taste gourmet. For the full recipe, check out the linked details. {{image_2}} You can easily swap shrimp for chicken or tofu. Chicken adds a hearty touch, while tofu is great for vegans. If using chicken, cut it into bite-sized pieces. Cook it in the same way as the shrimp. Tofu needs a bit more care. Press it to remove water, then cut it. Sauté it until it’s golden. Both proteins work well with the teriyaki sauce. You can change the veggies based on your taste or diet. Zucchini, snap peas, or bell peppers add color and crunch. Spinach or kale gives a healthy twist. Just remember to adjust cooking time. Softer veggies need less time on the heat. Serve your teriyaki shrimp bowls with sides like edamame or seaweed salad. These add extra flavor and nutrition. You can also drizzle extra teriyaki sauce on top for a bolder taste. For a fresh touch, top with lime wedges or fresh herbs. This adds brightness and makes the dish pop. You can find the Full Recipe for more ideas to elevate your meal. Store your leftover teriyaki shrimp bowls in an airtight container. This helps keep them fresh. Make sure to let them cool first. Place them in the fridge for up to three days. If you want to keep them longer, consider freezing them. When you’re ready to eat, take the bowls out of the fridge. Place them in the microwave on a microwave-safe plate. Heat in short bursts of one minute. Stir between heating to avoid hot spots. This keeps the shrimp from becoming tough. You want them warm, not overcooked. If you choose to freeze your teriyaki shrimp bowls, do it before adding fresh veggies. Cook and cool the shrimp and rice, then pack them tightly in freezer-safe bags. Remove as much air as possible. You can freeze them for up to two months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned before. This keeps the flavors fresh and tasty. For the best taste, add fresh veggies after reheating. Check out the Full Recipe for ideas! The best way to devein shrimp is simple. First, use a sharp knife or kitchen scissors. Make a shallow cut along the back of the shrimp. You will see a dark line; this is the vein. Gently pull it out with your fingers or the knife. Rinse the shrimp under cold water to clean them. This method works well for big shrimp. Yes, you can make Teriyaki Shrimp Bowls ahead of time. Cook and store each part separately. Keep the rice, shrimp, and veggies in different containers. This way, the food stays fresh. When you are ready to eat, just heat them up. It saves time on busy days! Not all Teriyaki Shrimp Bowls are gluten-free. The main ingredient to check is soy sauce. Regular soy sauce contains gluten. You can use gluten-free soy sauce instead. This will make your dish gluten-free. Always check labels if you need to avoid gluten. You can find a full recipe for Teriyaki Shrimp Bowls in this article. It includes all the ingredients and step-by-step instructions. This will help you create a delicious meal with ease. Enjoy making your own tasty bowls at home! In this post, we explored how to create delicious Teriyaki Shrimp Bowls. We discussed key ingredients, step-by-step instructions, and helpful tips. You learned about variations and how to store your meals. Remember, cooking should be fun and easy. Feel free to switch proteins or add your favorite veggies. Enjoy this tasty dish with friends or family. Happy cooking!

Teriyaki Shrimp Bowls

Delight your taste buds with these easy and delicious teriyaki shrimp bowls! Featuring juicy shrimp, colorful veggies, and fluffy jasmine rice, this recipe is perfect for a quick dinner. Learn how to whip up a flavorful teriyaki sauce and create a meal that's not only healthy but also satisfying and vibrant. Click through to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup jasmine rice

1 ½ cups water

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

4 green onions, chopped

1 tablespoon sesame oil

¼ cup low-sodium soy sauce

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 teaspoon grated ginger

1 teaspoon garlic powder

Optional: sesame seeds for garnish

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and 1 ½ cups of water. Bring it to a boil, then reduce to low heat, cover, and simmer for 18-20 minutes until water is absorbed. Fluff with a fork before serving.

    Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, grated ginger, and garlic powder until well combined. Set aside.

      Cook the Vegetables: In a large skillet, heat sesame oil over medium heat. Add the broccoli, red bell pepper, and carrots. Sauté for about 5-7 minutes until they start to soften but still have a crunch. Remove vegetables from the pan and set aside.

        Cook the Shrimp: In the same skillet, add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Pour the prepared teriyaki sauce over the shrimp and stir. Allow the shrimp to simmer in the sauce for another 2-3 minutes.

          Assemble the Bowl: Divide the fluffy jasmine rice among four bowls. Top each bowl with the sautéed veggies and a generous portion of teriyaki shrimp. Garnish with chopped green onions and sprinkle sesame seeds on top if using.

            Serve & Enjoy: Serve the teriyaki shrimp bowls warm and enjoy your delicious homemade meal!

              Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings