Shrimp Teriyaki Bowl
TrueFood Kitchen inspired me to make an at-home version of their teriyaki bowl. Enjoy!
Shrimp in the summer is my favorite. However, finding shrimp in the Midwest can be difficult. I generally go to Whole Foods and look for a wild caught variety. They tend to have a good selection!
I’ve been working to create a lighter teriyaki sauce, and this was DELICIOUS. There will be a vegetarian variation on this coming soon!
RECIPE CARD
TIME TO COOK: about 1 hour
INGREDIENTS: SAUCE
¾ cup water
1 tbsp honey
¼ cup brown sugar
¼ cup soy
¼ cup coconut aminos
6 cloves smashed garlic
1 shaved ginger root
INGREDIENTS
1 lb shrimp
5 shaved carrots
2 heads broccolini
1 tbsp sesame oil
1 cup uncooked wild rice
Sesame seeds for garnish
INSTRUCTIONS
Cook rice according to packaging.
While rice cooks, make teriyaki sauce by combining water, honey, brown sugar, soy, coconut aminos, garlic, and ginger and stirring thoroughly.
Clean and prepare shrimp.
When the rice has about 15 minutes left, add 1 tbsp sesame oil to a large sauté pan on medium heat.
Add shrimp, carrots, broccolini and ½ teriyaki sauce to the pan. Stir regularly. Cook until vegetables are desired texture and shrimp is thoroughly cooked (internal temperature ~ 145 degrees).
Put the rice and shrimp & veggie mix in a bowl. Top off with extra teriyaki sauce. Serve!
