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Teriyaki Shrimp Bowl

Teriyaki Shrimp Bowl Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 355
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil, plus more as needed
  • 2 cups broccoli florets
  • 1 cup snap peas
  • 4 cups cooked rice, warm
  • Sesame seeds and sliced green onions, for garnish

Method
 

  1. In a small bowl, whisk together the soy sauce, mirin, brown sugar, garlic, ginger, and cornstarch until smooth.
  2. Heat the 1 tbsp oil in a large skillet over medium-high heat. Pat the shrimp dry, season lightly with salt, and sear in a single layer for 2 minutes per side until pink and curled. Transfer to a plate.
  3. Add a little more oil if the pan is dry, then stir-fry the broccoli and snap peas until bright green and crisp-tender, 3 to 4 minutes.
  4. Re-stir the sauce, pour it over the vegetables, and stir constantly while it simmers for 1 to 2 minutes until thick and glossy. Return the shrimp and any juices, and toss to coat.
  5. Spoon the shrimp and vegetables over warm rice, garnish with sesame seeds and green onions, and serve right away.

Notes

If you like a bowl with more sauce, double all the sauce ingredients, including the cornstarch. Using day-old rice from the fridge gives the best chewy texture.