TERIYAKI SHRIMP RICE BOWLS RECIPE

TERIYAKI SHRIMP RICE BOWLS RECIPE

INGREDIENTS

PAN FRIED SHRIMP
  • 1 lb large shrimps peeled de-veined (see recipe notes)
  • Generous pinch of salt
  • 1 tbsp lime juice
TERIYAKI SAUCE
  • 2 tbsp water
  • 2 tsp cornstarch (cornflour)
  • ¼ cup soy sauce
  • 2 tbsp brown sugar or honey
  • ¼ cup mirin
  • 2 cloves of garlic minced
  • Pinch of cayenne pepper up to ¼ tsp for a spicy version
  • 1 - 2 tsp sesame oil
  • 2 green onions thinly sliced
SRIRACHA MAYONNAISE
  • ¼ cup sriracha sauce
  • ¼ cup mayonnaise
TERIYAKI SHRIMP RICE BOWL
  • 3 cup of cooked jasmine rice or any short grain rice
  • 1 cup of shredded carrots
  • 2 avocados
  • 3 green onions thinly sliced
  • 3 tbsp sushi ginger
  • Sesame seeds
  • 2 nori snack packets you can find them in Asian stores, or in the Asian aisle in some supermarkets

INSTRUCTIONS

PAN FRIED SHRIMP
  1. Pat dry the shrimp to remove any moisture. Mix the shrimp with the salt and set aside.
  2. Heat a large pan with 2 - 3 tbsp of oil on medium-high heat. When the oil is hot, pan fry the shrimp. Cook each side for about 2 - 3 minutes, until there's some caramelization on each side. Cook in two batches to avoid over-crowding the pan.
  3. Toss the cooked shrimp with the fresh lime juice in a bowl. Then keep it in the fridge until needed, OR cover the bowl with plastic wrap and store in the fridge for up to 3 days.
TERIYAKI SAUCE AND TERIYAKI SHRIMP
  1. Dissolve the cornstarch in the 2 tbsp of water and set aside.
  2. Place all the ingredients (except for the green onions and sesame oil), in a small pot or pan and heat over medium heat. Stir to dissolve the sugar, and bring it to a boil.
  3. Add the cornstarch slurry and stir to thicken the sauce. Remove from the heat as soon as the sauce thickens to the desired consistency. Stir in the sesame oil.
  4. If the sauce is too thick, add a little extra water to thin it out.
  5. To make teriyaki shrimp, place the cooked shrimp in a bowl. Pour in the teriyaki sauce and add the green onions. Toss to combine.
SRIRACHA MAYONNAISE
  1. Mix the sriracha and mayonnaise together until well mixed. Keep refrigerated until needed.
TERIYAKI SHRIMP RICE BOWL
  1. Divide the jasmine rice between 3 bowls.
  2. Top the rice with shredded carrots, avocado and nori sheets. You can use any kind of veggies/salads you prefer to top your rice bowls here. 
  3. Divide the teriyaki shrimp between the 3 bowls. Sprinkle the green onions and sesame seeds on top, followed by a drizzle of sriracha mayonnaise. Serve.
Recipe source: theflavorbender

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