Anyone who knows me well knows that I love Asian food, but more specifically, Japanese food. Inspired by Kim’s Gourmet Terriyaki Sauce, I’m showing you a healthy and easy-to-make Shrimp Rice Bowl, served with a side of yummy grilled edamame!
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Teriyaki Shrimp Rice Bowl
Makes 4 servings
- 1# Grilled Shrimp
- Dizzy Pig Tsunami Spin Rub
- 20 oz Simple Truth Organic Whole Grain Medley – (Frozen cooked brown rice, red jasmine, and black barley infused with garlic and spices)
- 10 oz Whole Edamame, frozen
- 2-3 large carrots, shredded
- 1 bunch Green onion, sliced thin
- ½ large red onion, medium dice
- Spicy mayo – sriracha & mayo
- 4 Cups spinach
- Sesame seeds, for garnish
- Kim’s Gluten-Free Teriyaki Sauce
Purchase Items in this Recipe
- Preheat your Yoder Smokers YS640s to 450°F, set up for indirect grilling, outfitted with a frogmat.
- Season shrimp with Dizzy Pig Tsunami Spin Rub. Season edamame with olive oil, then a coating of Dizzy Pig Tsunami Spin Rub.
- Grill shrimp and edamame for about 8-10 minutes, flipping them halfway through cooking. Closing the grill lid for that duration will ensure a proper cook.
- Prep the vegetables: shred carrots, slice green onion, dice red onion.
- Make the spicy may by combining about 4 Tablespoons of each sriracha and mayonnaise together.
- Cook whole grain medley (or grain of your choice) according to manufacturer’s specifications.
- Portion everything evenly between four containers, starting with a bed of spinach in each container. Add cooked and cooled grains, vegetables, then shrimp. Hold in fridge until ready to serve.
- Serve Rice Bowl with sesame seeds, teriyaki sauce, spicy mayo, and grilled edamame.
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After getting the grill nice and hot, I season my shrimp with Dizzy Pig Tsunami Spin Rub. This barbecue rub works really well within Asian flavors, especially with sesame seeds being present in the rub to create a nice and subtle, nutty flavor.
I’m also seasoning my edamame with cooking oil and the same Dizzy Pig Tsunami Spin Rub.
Once the seasoning has had some time to really adhere to the shrimp (about 5-10 minutes), I’ll set up my frogmat with in the grill. It is important to note that a frogmat is only to be used on a grill that uses indirect cooking, such as a pellet smoker. Any direct flame on the frogmat will cause the silicone-lined mesh to melt and burn. If your grill works with direct over-the-flame cooking, I would suggest using some double-pronged skewers.
I like to put my vegetables right close to the heat source, mostly because they are more resilient and less likely to overcook, unlike shrimp.
Once it’s all evenly spread out to where I like it, I will close the grill lid and allow everything to cook for about 4-5 minutes before coming through and giving everything a turn.
Fully-cooked shrimp will be opaque in color throughout. You can check this by looking along the spine of the deveined shrimp, taking note of a pale pinkish color through the center. The shrimp will also have only a slight yield in pressure when checking for doneness. You definitely don’t want them to be rubbery!
For an added touch of spice, I put together a spicy mayo with equal parts sriracha and mayonnaise.
It’s up to you how you want to portion everything for the week’s lunch. I almost always make an excuse to eat out once a week, so I usually only portion for four lunches. Keeping the veggies fresh by separating the shrimp is something you can do, but not necessary. I’m all for everyone finding the best way to do things for themselves. This just so happens to be the way I enjoy eating this meal.
I put a small amount of spicy mayo into a little sauce bed of teriyaki sauce to enjoy my edamame to the max. I also garnish my shrimp with the same sauces and some sesame seeds. Everything works so well with the garlic grain medley. I hope you find the time to enjoy this recipe.