Teriyaki Shrimp Rice Bowls are the answer to the 6 p.m. question of what is for dinner. Plump shrimp get seared until just pink, then tossed in a glossy homemade teriyaki sauce that clings to every curve, and everything lands on a bed of steaming jasmine rice with crisp-tender broccoli and a shower of scallions.
The best part is that this sauce is not the corn-syrup-heavy bottled kind. It comes together in one small bowl from soy sauce, mirin, brown sugar, rice vinegar, garlic and ginger, and it thickens in the pan in about 90 seconds into something lacquered and spoonable.
Because the shrimp cook in under 4 minutes, this whole meal moves fast. Start the rice first, chop while it steams, and you will have six loaded bowls on the table in half an hour with only one skillet to wash.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (300g) jasmine rice, rinsed until the water runs clear
Rinsing removes surface starch so the grains stay separate instead of gummy. Basmati or short-grain sushi rice both work; for a lower-carb bowl use cauliflower rice and cut the cook time to 5 minutes.
1 1/2 lb (680g) large raw shrimp, peeled and deveined, tails removed
Look for 21-25 count per pound shrimp, which sear in about 2 minutes per side without overcooking. Frozen shrimp thawed overnight in the fridge is a fine substitute and often fresher than previously frozen 'fresh' shrimp at the counter.
1/3 cup (80ml) low-sodium soy sauce
Low-sodium keeps the glaze from turning salty once it reduces. Tamari makes it gluten-free, and coconut aminos work if you want a soy-free version, though you may need a pinch more brown sugar.
3 tbsp (45ml) mirin
Mirin is sweet rice wine that gives teriyaki its signature shine and gentle sweetness. If you do not have it, use 2 tbsp dry sherry plus 1 tsp sugar, or 3 tbsp rice vinegar plus 1 tbsp honey.
2 tbsp (25g) packed light brown sugar
Brown sugar caramelizes into that sticky lacquer. Honey or maple syrup can replace it one-for-one, but reduce the heat slightly so the sauce does not scorch.
2 tbsp (30ml) rice vinegar
Rice vinegar is milder than white vinegar and balances the sweetness. Apple cider vinegar is the closest easy swap, or use 1 tbsp lime juice for a brighter finish.
3 cloves garlic, finely grated or minced
Fresh garlic is non-negotiable here because it blooms in the hot pan. A teaspoon of garlic paste from a tube is a solid shortcut on rushed nights.
1 tbsp freshly grated ginger
Grating on a Microplane breaks down the fibers so the ginger melts into the sauce. Jarred ginger paste works; ground dried ginger does not, as it turns gritty.
1 tbsp (15ml) toasted sesame oil, plus more for drizzling
Toasted sesame oil is for flavor, not frying, so add it off the heat at the end. Regular sesame oil is far milder, and toasted peanut oil is a good substitute if you have a sesame allergy.
1 tbsp cornstarch whisked into 2 tbsp cold water
This slurry is what turns a thin sauce into a glossy glaze in seconds. Arrowroot or potato starch work identically, but add them at the very end since they thicken faster.
4 cups (340g) broccoli florets, cut into 1-inch pieces
Small, even florets cook in the same time as the shrimp. Snap peas, bok choy or bell pepper strips are all excellent substitutes and need only 3 minutes in the pan.
4 scallions, thinly sliced, plus 1 tbsp toasted sesame seeds for serving
Slice the white parts for cooking and the green tops for garnish. Toasted nori strips or pickled red onion make a tangy alternative topping.
Tips & Tricks
Do not crowd the pan with shrimp
Sear them in a single layer over high heat so they brown instead of steam. If your skillet is smaller than 12 inches, cook the shrimp in two batches and return everything to the pan at the end.
Add the cornstarch slurry off the boil
Whisk the slurry into the sauce while it simmers gently, not at a rolling boil, or it can clump. Stir constantly for 60 to 90 seconds until it coats the back of a spoon.
- Cook the shrimp for 2 minutes per side and no more: Shrimp are done the moment they curl into a loose C and turn opaque pink. A tight O shape means they are overcooked and rubbery, so pull them early and let the residual heat finish them.
- Sauce too thick or too thin? It thickens as it cools, so pull it off the heat while it still looks slightly loose. If it tightens too much, loosen it with a splash of water or extra soy sauce.
Pro Tips
Step-by-Step Instructions
1. Start the rice
Combine the rinsed rice with 2 1/4 cups (530ml) cold water in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and cook for 15 minutes until the water is absorbed and the rice is tender. Pull it off the heat and let it steam, covered, for 10 minutes, then fluff with a fork.
2. Whisk the sauce
In a small bowl, whisk the soy sauce, mirin, brown sugar, rice vinegar, garlic and ginger until the sugar dissolves. Keep the cornstarch slurry separate in a tiny cup, since it goes in at the very end.
3. Sear the shrimp
Pat the shrimp completely dry and season lightly with salt and pepper. Heat 1 tbsp sesame oil in a large skillet over medium-high heat (375F / 190C) until it shimmers, then add the shrimp in a single layer and cook for 2 minutes per side, until they are opaque pink and curled into a loose C. Transfer to a plate.
4. Char the broccoli
Add the broccoli to the same skillet with 2 tbsp water, cover, and steam for 3 minutes. Uncover, raise the heat to high (425F / 220C), and cook for 2 more minutes until the edges are browned and crisp-tender. Push the broccoli to one side of the pan.
5. Simmer the teriyaki
Pour the sauce into the empty side of the skillet and bring it to a gentle simmer over medium heat (300F / 150C). Let it bubble for 2 minutes, until it smells sweet and garlicky and has reduced by about a third.
6. Thicken the glaze
Stir the cornstarch slurry once more, then whisk it into the simmering sauce. Cook for 60 to 90 seconds, stirring constantly, until the glaze is glossy and coats the back of a spoon. Do not walk away, as it thickens fast.
7. Toss everything together
Return the shrimp and any juices to the pan, add the white parts of the scallions, and toss for 30 seconds until every piece is coated in the teriyaki glaze and the shrimp are warmed through, about 165F (74C) internally.
8. Build the bowls
Divide the warm rice among six bowls, spoon the shrimp, broccoli and extra glaze over the top, and finish with scallion greens and toasted sesame seeds. Serve immediately while the glaze is still shiny.
Delicious Variations
Spicy Sriracha Teriyaki
Whisk 1 to 2 tsp sriracha into the sauce before simmering for a sweet-heat version that is excellent with a squeeze of lime.
Chicken or Tofu Bowls
Swap the shrimp for 1 1/2 lb cubed chicken thighs cooked 5 minutes per side, or pressed extra-firm tofu browned for 8 minutes, since both need longer in the pan than shrimp.
Pineapple Teriyaki Shrimp
Add 1 cup fresh pineapple chunks with the broccoli and let them caramelize, which plays up the sweetness of the glaze beautifully.
How to Store Teriyaki Shrimp Rice Bowls
Refrigerator
Store leftovers in an airtight container for up to 3 days, keeping the rice and the shrimp mixture in separate containers so the rice does not soak up all the sauce.
Freezer
Freezing is not recommended for the finished bowl because the rice turns mushy and the shrimp become rubbery. You can freeze the sauce alone for up to 3 months in a sealed jar.
Reheating
Reheat gently in a covered skillet over medium-low heat (250F / 120C) with a splash of water for 4 to 5 minutes, or microwave in 30-second bursts, just until the shrimp are warm and no hotter.
Frequently Asked Questions
Q: Can I use frozen shrimp for teriyaki shrimp rice bowls?
Yes, frozen shrimp work perfectly as long as you thaw them fully first. Thaw overnight in the fridge or under cold running water for 10 minutes, then pat them very dry so they sear instead of steaming. Avoid thawing them in warm water, which makes the texture mushy.
Q: Why did my teriyaki sauce turn out too salty?
The most common cause is using full-sodium soy sauce and then reducing the sauce down. Use low-sodium soy sauce, and if it still tastes salty, stir in 1 tsp brown sugar and 1 tbsp water to rebalance it. Bottled teriyaki plus soy sauce together will always be too salty, so pick one.
Q: How do I know when shrimp are fully cooked?
Shrimp are done when they turn opaque pink and curl into a loose C shape, which takes about 2 minutes per side over medium-high heat. They should reach 120F (49C) for a tender bite, and anything past a tight O shape means they are overcooked. Carryover heat keeps cooking them after they leave the pan, so pull them early.
Q: Can I make this recipe gluten-free?
Yes, simply swap the soy sauce for tamari or coconut aminos and check that your mirin is gluten-free. Tamari tastes the closest to regular soy sauce, while coconut aminos is sweeter and milder, so you may want to cut the brown sugar to 1 tbsp. The rest of the recipe is naturally gluten-free.
Q: What can I use instead of mirin?
Use 2 tbsp dry sherry or dry white wine mixed with 1 tsp sugar for the closest match. In a pinch, 3 tbsp rice vinegar plus 1 tbsp honey also works, though the sauce will be slightly tangier. Never substitute seasoned rice vinegar, which already contains sugar and salt.
Grab your skillet, get that rice going, and make these Teriyaki Shrimp Rice Bowls tonight. If you cook them, leave a comment and a star rating below, and snap a photo so I can see your glossy bowls.
Teriyaki Shrimp Rice Bowls
Teriyaki Shrimp Rice Bowls are sweet, glossy and ready in 30 minutes, with plump shrimp, homemade sauce and fluffy rice for a fast weeknight dinner.
🧂 Ingredients
- 1 1/2 cups (300g) jasmine rice, rinsed until the water runs clear
- 1 1/2 lb (680g) large raw shrimp, peeled and deveined, tails removed
- 1/3 cup (80ml) low-sodium soy sauce
- 3 tbsp (45ml) mirin
- 2 tbsp (25g) packed light brown sugar
- 2 tbsp (30ml) rice vinegar
- 3 cloves garlic, finely grated or minced
- 1 tbsp freshly grated ginger
- 1 tbsp (15ml) toasted sesame oil, plus more for drizzling
- 1 tbsp cornstarch whisked into 2 tbsp cold water
- 4 cups (340g) broccoli florets, cut into 1-inch pieces
- 4 scallions, thinly sliced, plus 1 tbsp toasted sesame seeds for serving
📋 Instructions
- 1Start the rice — Combine the rinsed rice with 2 1/4 cups (530ml) cold water in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and cook for 15 minutes until the water is absorbed and the rice is tender. Pull it off the heat and let it steam, covered, for 10 minutes, then fluff with a fork.
- 2Whisk the sauce — In a small bowl, whisk the soy sauce, mirin, brown sugar, rice vinegar, garlic and ginger until the sugar dissolves. Keep the cornstarch slurry separate in a tiny cup, since it goes in at the very end.
- 3Sear the shrimp — Pat the shrimp completely dry and season lightly with salt and pepper. Heat 1 tbsp sesame oil in a large skillet over medium-high heat (375F / 190C) until it shimmers, then add the shrimp in a single layer and cook for 2 minutes per side, until they are opaque pink and curled into a loose C. Transfer to a plate.
- 4Char the broccoli — Add the broccoli to the same skillet with 2 tbsp water, cover, and steam for 3 minutes. Uncover, raise the heat to high (425F / 220C), and cook for 2 more minutes until the edges are browned and crisp-tender. Push the broccoli to one side of the pan.
- 5Simmer the teriyaki — Pour the sauce into the empty side of the skillet and bring it to a gentle simmer over medium heat (300F / 150C). Let it bubble for 2 minutes, until it smells sweet and garlicky and has reduced by about a third.
- 6Thicken the glaze — Stir the cornstarch slurry once more, then whisk it into the simmering sauce. Cook for 60 to 90 seconds, stirring constantly, until the glaze is glossy and coats the back of a spoon. Do not walk away, as it thickens fast.
- 7Toss everything together — Return the shrimp and any juices to the pan, add the white parts of the scallions, and toss for 30 seconds until every piece is coated in the teriyaki glaze and the shrimp are warmed through, about 165F (74C) internally.
- 8Build the bowls — Divide the warm rice among six bowls, spoon the shrimp, broccoli and extra glaze over the top, and finish with scallion greens and toasted sesame seeds. Serve immediately while the glaze is still shiny.
