A light and flavorful rice bowl featuring tender shrimp, fresh vegetables, and a homemade teriyaki sauce.

Scale

450 grams shrimp, peeled and deveined

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon ginger, grated

1/4 teaspoon black pepper

60 ml low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon cornstarch

120 ml water

1 teaspoon sesame oil

2 cups cooked brown rice (400 grams)

1 cup broccoli (150 grams)

1 red bell pepper (150 grams)

1 carrot (100 grams)

1/2 cucumber (100 grams)

1 tablespoon sesame seeds

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Mix soy sauce, honey, vinegar, sesame oil, cornstarch, and water to make the sauce.

Heat olive oil in a pan, sauté garlic and ginger.

Add shrimp and cook until pink.

Pour in sauce and simmer until thickened.

Cook vegetables until tender-crisp.

Assemble bowls with rice, shrimp, vegetables, and toppings.

Use fresh or properly thawed shrimp for best results

Adjust sweetness and saltiness to taste

Great for meal prep and reheats well