Full of texture and flavor, these teriyaki shrimp rice bowls with sriracha mayo are pleasing to the whole family! With creamy avocado, tender shrimp, and crisp cucumber, this easy dinner recipe focuses on fresh ingredients for maximum impact with minimum effort.
Roll Call for This Recipe:
Kiddo approved: I know dinner is good when my dinner table goes silent. Cucumbers and avocados are well-accepted veggies by many kids, mine included. Shrimp is also a win for us, but you could certainly sub in chicken, salmon, or tofu based on the preferences at your home!
Customizable: I love to serve all bowl components separately so everyone can build their own bowl just how they like.
Easy lunch: These easy teriyaki shrimp rice bowls are inspired by sushi, so they taste great whether the shrimp is hot or cold. Pre-apportioning these bowls into quick lunches is a great way to enjoy a healthy meal straight from the fridge!
Key Ingredients and Substitutions:
Shrimp: Large, succulent shrimp are the star of this shrimp bowl recipe. Be sure your uncooked shrimp are peeled and deveined, or do this yourself if you’re lucky enough to have super fresh seafood. Otherwise, this meal will still be tasty with chicken, salmon, or tofu.
Short-grain white rice: I think this is the perfect rice for sushi bowl flavor, but brown rice or even cauliflower rice will also work well if you’d like to add more fiber!
English Cucumber: Also known as greenhouse or seedless cucumbers, English cukes provide crunch and a light sweetness. You could use American cucumbers, though I’d recommend deseeding them first.
Avocado: I love the fresh, creamy avocado in this recipe, but I suppose you could omit it if you must, as the sriracha mayo also adds some rich creaminess.
Teriyaki sauce: I like to use a pre-made teriyaki sauce to save time. You can find pre-made teriyaki sauce in most grocery stores. However, the sauce ingredients such as ginger paste, soy sauce, garlic, and cornstarch are commonly found in many homes, so you can also make your own.
Sriracha: Quickly make a spicy mayo with some sriracha and mayonnaise for a bit of heat that is just right for a seafood recipe. Omit if you’re not a fan of spice, or add more sriracha for an extra spicy shrimp bowl!
Mayonnaise: I’ve used light mayo since there is some satisfying fat also coming from the avocado, olive oil, and shrimp, but feel free to use regular if that’s what you’ve got on hand.
Garlic: This beloved flavor enhancer makes for a flavor-packed shrimp recipe, but the recipe will still be tasty if you’re out.
Sesame seeds: A little sprinkle of sesame seeds adds a final touch of umami flavor, but they’re optional.
The combination of protein-rich shrimp, plant fat-rich avocado, and fiber-filled cucumber make for a hunger-fighting combo sure to keep you full for hours.
This recipe’s shrimp, olive oil, and avocado are rich in monounsaturated fats, which can lower your risk for heart disease.
Hawaiian Shrimp Taco Bowls: If you’re a lover of rice bowl recipes, try this Hawaii-inspired version with jasmine rice, fresh mango, and homemade cilantro-lime crema!
Avocado Shrimp Bites: Take this cucumber, avocado, and shrimp combo and make it into an appetizer! Swap out the cajun shrimp for this teriyaki shrimp if you love the flavors of this recipe!
Bang Bang Shrimp Rice Bowls: Craving Bonefish Grill? Easily get similar flavors by swapping out the teriyaki sauce for a pre-made bang bang sauce!
Make-ahead: All parts of these bowls can be made 3-4 days in advance, though I’d recommend waiting to slice the avocado until you’re ready to serve.
Store: Any leftover rice bowls can be stored in an airtight container in the fridge for 3-4 days. You can store the shrimp separately for easy reheating, but they are also yummy cold!
Reheat: The best way to reheat shrimp is slowly to avoid rubbery, overcooked shrimp. You can reheat these shrimp in the oven, loosely wrapped in aluminum foil, at 300° F (150° C) for about 15 minutes.
I love the crunch cucumber adds to these sushi-inspired bowls, but if you’d prefer different veggies, carrots, leaf lettuce, and/or zucchini would also mesh well with these flavors.
If you’d like to dice your avocado a little earlier, give them a quick toss in some fresh lime juice or rice vinegar to prevent browning.
If you don’t have sesame seeds to top, you can add a touch of sesame oil to the rice or to the skillet as the shrimp cooks. Be careful, though. A little goes a long way!
How do you add flavor to rice bowls?
Don’t leave your rice plain for flavorful rice bowls! Rice vinegar gives the rice a tangy punch in this recipe, but you can also add garlic or onion, broth, fresh herbs, lemon, or lime juice to ensure your rice is a flavorful base for the rest of your tasty rice bowl toppings!
Is shrimp OK to eat if you have high cholesterol?
While shrimp is high in cholesterol, rest assured that consuming shrimp in moderation is just fine. There was a time when severely limiting cholesterol was all the rage, though now we recognize that choosing foods lower in saturated fat can have a more significant impact.
How do you give shrimp more flavor?
If these shrimp still aren’t flavorful enough for you, you can make a simple marinade of two tablespoons each of rice vinegar and soy sauce. Allow the shrimp to marinade for about 30 minutes before getting cooking. Keep them from marinating for over an hour, though, or they will get mushy!
Can I use pre-cooked shrimp for this recipe?
I’d advise against it since overcooked shrimp has a tendency to get rubbery. If you’re in a pinch, you can warm the sauce separately and toss the pre-cooked shrimp in the warmed sauce. You can follow the reheating steps above to warm the pre-cooked shrimp as well.
- 4 cups cooked rice*
- 2 Tbsp rice vinegar
- 1 English cucumber, diced
- 2 small avocadoes, diced
- 4 Tbsp light mayonnaise
- 1 Tbsp sriracha
- 1 Tbsp water
- 2 tsp olive oil
- 1 lb large, raw shrimp, peeled and deveined
- 3 garlic cloves minced
- 1/3 cup teriyaki sauce
- 1 Tbsp sesame seeds (white & black), optional
- Cook rice according to package directions*, yielding 4 cups cooked. After cooking, stir in the rice vinegar and set aside, covered, to keep hot.
- Meanwhile, dice avocado and cucumber; set aside.
- In a small bowl, whisk together the mayonnaise, sriracha, and water; set aside.
- Heat the olive oil in a skillet over medium-high heat. Add shrimp and cook for 3-4 minutes or until pink but not cooked through. Add the garlic and sauté for 1 minute. Add the teriyaki sauce and cook until bubbly and shrimp are cooked through, about 1-2 minutes.
- Serve bowls with 1 cup rice topped with 1/4 of the avocado, cucumber, and shrimp. Drizzle with sriracha mayonnaise and sprinkle with sesame seeds. Serve immediately.
Recipe adapted from The Almond Eater
Nutrition Information:Yield: 4 Serving Size: 1 prepared bowl
Amount Per Serving: Calories: 503Total Fat: 15.0gCholesterol: 129mgSodium: 959mgCarbohydrates: 67.0gFiber: 4.0gSugar: 5.8gProtein: 22.8g
Big fan of “bowls” for supper? You’re not alone!
Weekly Menu: May 9th – 13th
- Sunday: Carry out for Mother’s Day
- Monday: BBQ Pineapple Chicken
- Tuesday: Almond-Crusted Trout with Grits and Swiss Chard
- Wednesday: burgers on the grill with roasted balsamic veggies
- Thursday: breakfast for dinner – waffles, eggs, bacon, fruit