Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.
Last year I found a stir-fried shrimp recipe online and knew I had to try it! The original recipe was created using snow peas and peppers, and it looked fabulous, but I decided to “tweak” it just a little bit.
The best part of this recipe is it calls for 3 cups of fresh vegetables, which you can change to suit your taste. Even though I grow snow peas in our garden and had some available, I wanted to use some Baby bella mushrooms for this dish instead.
For this recipe, I used 1 cup of sliced mushrooms, and 2 cups of chopped bell peppers (a combination of red, green and yellow bell peppers) for great color and flavor.
You could use other veggies (total of 3 cups) like broccoli, bok choy, carrots, etc. to make this recipe “your own” and suit your personal taste. Here’s how to make this recipe for a Teriyaki Shrimp Bowl (shown served with white rice).
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Teriyaki Sauce
Place water, soy sauce, brown sugar, minced garlic, honey, minced ginger, and toasted sesame oil into a small saucepan.
Turn the heat under the pan to Medium-High and stir until the brown sugar has dissolved (1-2 minutes). Once the sugar dissolves, turn the heat up to High, and let the sauce come to a boil, stirring often.
In a separate bowl, whisk a bit more cold water with cornstarch until it is lump-free. Stir the cornstarch/water mixture into the sauce.
Let the sauce boil, stirring often, for 1-2 minutes or until the sauce thickens. Remove the pan from the heat source and set the pan aside.
Stir-Fry The Veggies
Now it’s time to stir-fry the vegetables. You will need to use a large skillet, because the shrimp and sauce will be added to it later, as well.
Heat vegetable oil in the skillet on Medium-High. Once the oil is hot (but not smoking), add the chopped red, green and yellow bell peppers and sliced mushrooms. Stir to combine.
Season the veggies lightly with salt and black pepper (to suit your taste). Cook the veggies for 3-4 minutes, stirring often, until they begin to soften.
Now add a couple Tablespoons of water to the skillet, and continue to cook the veggies, stirring occasionally, until the water evaporates.
Transfer all the tender-crisp vegetables out of the skillet and into a bowl. Cover the bowl to keep the veggies warm, and set aside.
Cook The Shrimp
The shrimp I use when I make this recipe is one pound of large shrimp (approx. 31-40 count per pound). De-vein the shrimp and remove the shells but leave the tails on (to prevent shrimp from curling too much). If you prefer, you can easily remove the tails before cooking the shrimp (I’ve done both).
Grab some paper towels and give the skillet a quick wipe to clean it out. Pour in the remaining 2 teaspoons of vegetable oil and turn the heat to High.
Pat the shrimp dry with paper towels before adding them to the hot oil. When the oil is hot (but not smoking), add the shrimp to the skillet.
Season the shrimp well with salt and black pepper, then cook 2-3 minutes, stirring often, until they’ve turned pink in color, and are cooked through. NOTE: Don’t overcook them as overcooked shrimp can become “rubbery” in texture.
Place the cooked veggies back into the skillet with the shrimp. Pour the sauce on top, and stir to fully combine these ingredients.
Cook on Medium High heat only until the dish is re-heated (1-2 minutes, max). Stir, to ensure all veggies and shrimp are coated with the sauce. Remove the skillet from the heat source and serve immediately.
Garnish And Serve The Teriyaki Shrimp Bowl
The Teriyaki Shrimp Bowl is delicious and can be eaten “as is”, BUT I highly recommend serving it on top of steamed white or brown rice OR Asian noodles!
Garnish each serving with sliced green onions and sesame seeds for even more color and flavor. This garnish is optional, but we think it finishes this dish perfectly!
Our family enjoys the shrimp and veggies served on a bed of steamed white rice. The bland rice pairs very well with the teriyaki shrimp and veggies, and helps turn this into a very filling meal.
I hope you (and those you love) enjoy eating Teriyaki Shrimp Bowls, and trust you’ll like them as much as we do! They are delicious, and full of great flavor.
Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you, and I sincerely hope you have a GREAT day!
Looking For More SHRIMP Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring shrimp you might enjoy, including:
- Simple Szechuan Shrimp
- Fried Shrimp
- Honey Garlic Shrimp
- Shrimp And Penne Pasta Alfredo
- Pineapple Coconut Shrimp Kabobs
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Recipe adapted from (and with thanks to) Sara Welch, at: https://www.dinneratthezoo.com/shrimp-stir-fry/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.
- 3 Tablespoons low-sodium soy sauce
- 6 Tablespoons water
- 2 Tablespoons brown sugar
- 2 teaspoons honey
- 1½ teaspoons minced garlic
- 1½ teaspoons minced ginger
- ¾ teaspoon toasted sesame oil
- 1 Tablespoon cornstarch
- 1½ Tablespoons cold water
- 1 pound large shrimp (31-40 count per lb.) peeled/de-veined
- 2 cups bell peppers (red, yellow and green) any combination making 2 cups total
- 1 cup sliced mushrooms (I use baby bella)
- salt and pepper, to taste
- 2 Tablespoons water
- 1 Tablespoon vegetable oil **DIVIDED USE**
Heat soy sauce, 6 T. water, brown sugar, garlic, honey, ginger, and sesame oil on Medium-High in a small saucepan. Stir until brown sugar has dissolved (1-2 minutes); turn heat up to High. Let sauce come to a boil, stirring often.
In separate bowl, whisk 1½ T. cold water with cornstarch until smooth. Stir cornstarch mixture into the sauce. Let sauce boil 1-2 minutes or until sauce thickens, stirring often. Remove pan from heat; set aside.
Heat 1 t. vegetable oil in large skillet on Medium-High. Once oil is hot (but not smoking), add peppers and mushrooms; stir to combine. Season lightly with salt and pepper (to taste). Cook 3-4 minutes, stirring often, until they begin to soften. Add 2 T. water; cook veggies until water evaporates. Transfer veggies from skillet into a bowl. Cover bowl to keep veggies warm; set aside.
Wipe skillet clean with paper towels. Add remaining 2 t. vegetable oil; turn heat to High. Pat shrimp dry before adding to hot oil. Add shrimp. Season well with salt and pepper; cook 2-3 minutes until pink in color, and cooked through. NOTE: Don't overcook because overcooked shrimp can become "rubbery" in texture.
Put veggies back into the skillet with shrimp. Add the sauce; stir to combine. Cook on Medium High only until re-heated (1-2 minutes). Stir, to ensure all shrimp/veggies are coated with sauce. Remove skillet from heat.
Serve over rice or noodles. Garnish with green onions/sesame seeds (optional),
NOTE: Caloric calculation does not include white rice, brown rice or Asian noodles, as they are recommended, but optional (type or quantity) for serving with this recipe.
Here’s one more to pin on your Pinterest boards!
