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This Teriyaki Shrimp Bowl delivers plump, juicy shrimp glazed in a sticky, sweet, and savory homemade sauce over fluffy rice. It’s a complete, restaurant-quality meal that comes together in just 20 minutes. The versatile teriyaki shrimp bowl is perfect for busy weeknights and endlessly customizable with your favorite veggies.

Recipe Overview

Why You’ll Love This Teriyaki Shrimp Bowl

Fast & Easy: Ready in 20 minutes for a perfect weeknight dinner.
Homemade Sauce: Perfectly balanced, glossy teriyaki far superior to store-bought.
Complete Meal: Protein, carbs, and veggies all in one satisfying bowl.
Endlessly Customizable: Swap veggies or grains to make it your own.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp vegetable or avocado oil, divided
3 cloves garlic, minced
1 tsp fresh ginger, grated
60 ml soy sauce (or tamari for gluten-free)
3 tbsp honey or maple syrup
1 tbsp rice vinegar
2 tsp cornstarch
3 tbsp cold water
1 tbsp sesame oil
2 spring onions, thinly sliced
1 tsp sesame seeds, for garnish
For serving: cooked white or brown rice, steamed broccoli, shredded carrots, edamame

Tools: A large skillet or wok, a small whisk or fork, a microplane or fine grater for the ginger.

Notes: Use fresh or thawed raw shrimp for best texture; fresh ginger and garlic are essential for fragrance.

Nutrition (per serving)

Calories:	420 kcal
Protein:	28 g
Fat:	12 g
Carbs:	52 g
Fiber:	4 g

Serves: 3 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a good sear instead of steaming them. Use paper towels and really press down to remove all surface moisture.
Have all your sauce ingredients measured and ready. Things move quickly once the shrimp start cooking. Having your sauce components in a small bowl or liquid measuring cup means you can just pour it in without any frantic scrambling.
Use a cornstarch slurry for the perfect glaze. Mixing the cornstarch with cold water before adding it to the sauce prevents lumps and gives you that beautifully thick, glossy coating that defines a great teriyaki.
Don’t overcook the shrimp! They cook in just a few minutes. You’re looking for them to turn pink and opaque and curl into a loose “C” shape. An “O” shape means they’re overdone and will be rubbery.

How to Make Teriyaki Shrimp Bowl

Step 1: Start by preparing your shrimp. If they’re frozen, make sure they are fully thawed. Pat them thoroughly dry with paper towels—this is crucial for a good sear. Season lightly with a pinch of black pepper. At this stage, you can also get your rice cooking if it’s not already done, and prepare any raw vegetables you plan to serve.

Step 2: Make your teriyaki sauce. In a small bowl or liquid measuring cup, whisk together the soy sauce, honey, rice vinegar, and sesame oil. In a separate tiny bowl, make your cornstarch slurry by whisking the cornstarch with the 3 tablespoons of cold water until it’s completely smooth with no lumps. Having these two components ready makes the final cooking process seamless.

Step 3: Cook the shrimp. Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Let them cook undisturbed for about 1-2 minutes, until the bottoms turn pink and get a slight sear. Flip them and cook for another minute until just opaque. You’ll notice they curl up—this is what you want. Remove them to a clean plate immediately; they will finish cooking later in the sauce.

Step 4: Build the sauce. Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Add the minced garlic and grated ginger and sauté for just 30-60 seconds until incredibly fragrant. Be careful not to burn it! Pour in your pre-mixed soy sauce mixture, stirring to combine.

Step 5: Thicken the sauce. Let the sauce come to a gentle simmer. Give your cornstarch slurry one last stir (the starch can settle) and then slowly pour it into the simmering sauce while stirring constantly. You’ll see the sauce begin to thicken and turn glossy almost immediately. Let it bubble for about a minute to cook out the starchy flavor.

Step 6: Glaze the shrimp. Return the cooked shrimp (and any accumulated juices) to the skillet. Toss them gently in the thickened teriyaki sauce until every piece is beautifully coated. Let them heat through for about a minute—this is where they soak up all that amazing flavor. Turn off the heat.

Step 7: Assemble your bowls. Divide your cooked rice among bowls. Top with the glazed teriyaki shrimp and spoon over any extra sauce from the pan. Add your vegetables—I love steamed broccoli and shredded carrots for color and crunch. Garnish generously with sliced spring onions and a sprinkle of sesame seeds for that final, authentic touch.

Storage & Freshness Guide

Fridge: Store shrimp separately from rice and veggies in airtight containers for up to 2 days.
Freezer: Freeze teriyaki shrimp in a sealed container for up to 1 month; thaw in fridge before reheating.
Reviving: Reheat gently in a skillet with a splash of water to loosen sauce; avoid microwaving to prevent rubbery shrimp.

Serving Suggestions

Complementary Dishes

A simple cucumber salad — The cool, crisp, and slightly tangy flavor of quick-pickled cucumbers provides a refreshing contrast to the rich, savory shrimp.
Steamed or roasted broccoli — Its sturdy florets are perfect for catching any extra teriyaki sauce, and it adds a wonderful green element to the bowl.
Quick-pickled radishes or red onions — A little bit of sharp acidity from a quick pickle cuts through the sweetness of the sauce and brightens up the whole dish.

Drinks

Iced green tea — Its clean, slightly bitter notes are the perfect palate cleanser between bites of the sweet and salty shrimp.
A crisp lager or pale ale — The carbonation and mild hop bitterness work wonderfully to balance the richness of the teriyaki glaze.
Ginger beer (non-alcoholic) — The spicy kick of ginger echoes the flavor in the sauce, making for a really harmonious pairing.

Something Sweet

Mochi ice cream — The chewy, sweet outer layer and cold, creamy center are a classic and delightful way to end a Japanese-inspired meal.
A simple fruit platter with mango and pineapple — The tropical sweetness feels light and refreshing after the savory bowl.
Matcha cookies — They offer a subtle, earthy sweetness that doesn’t overwhelm but provides a satisfying final note.

Top Mistakes to Avoid

Mistake: Adding the cornstarch directly to the hot sauce. It will instantly form unappetizing, gelatinous lumps that you can’t get rid of. Always mix it with cold liquid first to create a smooth slurry.
Mistake

Teriyaki Shrimp Bowl

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Japanese, asian

Servings 3

Total Time 20 minutes

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Make a delicious Teriyaki Shrimp Bowl in just 20 minutes! Juicy shrimp, sticky homemade sauce, and fluffy rice. Perfect for busy nights. Get the easy recipe now!

Ingredients

For the Teriyaki Shrimp Bowl

450 g large raw shrimp (peeled and deveined)
2 tbsp vegetable or avocado oil (divided)
3 cloves garlic (minced)
1 tsp fresh ginger (grated)
60 ml soy sauce (or tamari for gluten-free)
3 tbsp honey or maple syrup
1 tbsp rice vinegar
2 tsp cornstarch
3 tbsp cold water
1 tbsp sesame oil
2 spring onions (thinly sliced)
1 tsp sesame seeds (for garnish)
cooked white or brown rice, steamed broccoli, shredded carrots, edamame

Instructions

01
Start by preparing your shrimp. If they’re frozen, make sure they are fully thawed. Pat them thoroughly dry with paper towels—this is crucial for a good sear. Season lightly with a pinch of black pepper. At this stage, you can also get your rice cooking if it’s not already done, and prepare any raw vegetables you plan to serve.
02
Make your teriyaki sauce. In a small bowl or liquid measuring cup, whisk together the soy sauce, honey, rice vinegar, and sesame oil. In a separate tiny bowl, make your cornstarch slurry by whisking the cornstarch with the 3 tablespoons of cold water until it’s completely smooth with no lumps. Having these two components ready makes the final cooking process seamless.
03
Cook the shrimp. Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Let them cook undisturbed for about 1-2 minutes, until the bottoms turn pink and get a slight sear. Flip them and cook for another minute until just opaque. You’ll notice they curl up—this is what you want. Remove them to a clean plate immediately; they will finish cooking later in the sauce.
04
Build the sauce. Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Add the minced garlic and grated ginger and sauté for just 30-60 seconds until incredibly fragrant. Be careful not to burn it! Pour in your pre-mixed soy sauce mixture, stirring to combine.
05
Thicken the sauce. Let the sauce come to a gentle simmer. Give your cornstarch slurry one last stir (the starch can settle) and then slowly pour it into the simmering sauce while stirring constantly. You’ll see the sauce begin to thicken and turn glossy almost immediately. Let it bubble for about a minute to cook out the starchy flavor.
06
Glaze the shrimp. Return the cooked shrimp (and any accumulated juices) to the skillet. Toss them gently in the thickened teriyaki sauce until every piece is beautifully coated. Let them heat through for about a minute—this is where they soak up all that amazing flavor. Turn off the heat.
07
Assemble your bowls. Divide your cooked rice among bowls. Top with the glazed teriyaki shrimp and spoon over any extra sauce from the pan. Add your vegetables—I love steamed broccoli and shredded carrots for color and crunch. Garnish generously with sliced spring onions and a sprinkle of sesame seeds for that final, authentic touch.