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In today’s fast-paced world, finding meals that are both quick to prepare and satisfying can be a challenge. Enter the Quick Teriyaki Shrimp and Veggie Rice Bowls—an ideal solution for busy weekdays or relaxed weekends. This recipe combines succulent shrimp with a vibrant medley of vegetables, all coated in a rich and flavorful teriyaki sauce, making it not only delicious but also visually appealing.

Quick Teriyaki Shrimp and Veggie Rice Bowls

Discover the convenience and deliciousness of Quick Teriyaki Shrimp and Veggie Rice Bowls, perfect for busy weeknights or leisurely weekends. This recipe features tender shrimp and colorful vegetables, all coated in a rich teriyaki sauce, making a visually stunning and nutritious meal. Ready in under 30 minutes, it balances protein, carbs, and essential nutrients. Customize it with your favorite vegetables or proteins for a personalized touch. Enjoy a flavorful dish that nourishes both body and soul!
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Ingredients
  

Shrimp: 1 pound large shrimp, peeled and deveined

Rice: 1 cup jasmine or brown rice

Vegetables: 1 cup bell peppers (any color), sliced; 1 cup broccoli florets; 1 cup snap peas

Teriyaki Sauce: 1/2 cup store-bought or homemade teriyaki sauce

Garlic: 2 cloves, minced

Ginger: 1 tablespoon fresh ginger, grated

Green Onions: 2, sliced for garnish

Sesame Seeds: 1 tablespoon for garnish

Olive Oil: 1 tablespoon for cooking

Salt & Pepper: to taste

Instructions
 

Cook the Rice: Begin by rinsing the rice under cold water. In a medium pot, add 2 cups of water and a pinch of salt. Bring to a boil, then add the rice. Stir once, reduce to low, cover, and simmer for 15-20 minutes, or until the rice is cooked. Fluff with a fork when done.

    Prepare the Shrimp: While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.

      Cook the Shrimp: Add the shrimp to the skillet and season with a pinch of salt and pepper. Cook for 2-3 minutes on one side, flip, and cook for an additional 2 minutes, until shrimp are pink and opaque.

        Add Vegetables: Toss the sliced bell peppers, broccoli florets, and snap peas into the skillet with the shrimp. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

          Glaze with Teriyaki Sauce: Pour the teriyaki sauce over the shrimp and vegetables, stirring to coat evenly. Let it simmer for another 1-2 minutes so the flavors meld.

            Assemble the Bowls: To serve, place a generous scoop of the cooked rice in bowls, top with the teriyaki shrimp and veggie mixture.

              Garnish and Serve: Sprinkle with sliced green onions and sesame seeds. Enjoy your delicious and colorful Quick Teriyaki Shrimp and Veggie Rice Bowls!

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings