Shrimp Teriyaki Bowls

Succulent shrimp and vibrant vegetables coated in a sweet and savory homemade teriyaki sauce, served over fluffy jasmine rice for a quick and satisfying meal.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $4.54/serving

Dietary

• Dairy-Free
• Egg-Free
• Nut-Free

Tags

• healthy
• quick
• savory
• stir-fry
• sweet

Ingredients

• 1 cup jasmine rice (uncooked)
• 2 tablespoon olive oil
• 1 pound shrimp (peeled, deveined)
• 1 yellow onion (medium, sliced)
• 1 red bell pepper (large, thinly sliced)
• 1 green bell pepper (large, thinly sliced)
• 2 celeries (stalks, sliced diagonally)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 cup chicken broth
• 0.25 cup soy sauce
• 2 tablespoon honey
• 1 tablespoon cornstarch
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Instructions

1. First, prepare the jasmine rice. Combine 1 cup jasmine rice with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the teriyaki sauce. In a small bowl, whisk together 1/2 cup chicken broth, 1/4 cup soy sauce, 2 tablespoons honey, and 1 tablespoon cornstarch until smooth. Set aside.
3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 1 pound shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Remove shrimp from the skillet and set aside.
4. Add the remaining 1 tablespoon olive oil to the same skillet. Add 1 medium yellow onion, 1 large red bell pepper, 1 large green bell pepper, and 2 celery stalks. Stir-fry for 3-5 minutes, until vegetables are crisp-tender. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
5. Add 2 cloves minced garlic and 1 tablespoon grated fresh ginger to the vegetables and stir-fry for 1 minute until fragrant.
6. Pour the prepared teriyaki sauce into the skillet with the vegetables. Bring to a gentle simmer, stirring constantly, until the sauce thickens. This should take about 1-2 minutes.
7. Return the cooked shrimp to the skillet and toss to coat evenly with the sauce and vegetables.
8. Serve the Shrimp Teriyaki Bowls immediately over the cooked jasmine rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

Nutrition (per serving)

• Calories: 355
• Protein: 18.7 g
• Carbohydrates: 45 g
• Fat: 6.5 g
• Fiber: 2.2 g
• Sodium: 1170 mg
• Saturated Fat: 0.9 g
• Sugar: 14 g
• Cholesterol: 104 mg