If you’re anything like me, you love a meal that checks every box: high in protein, packed with texture, full of fresh ingredients, and easy enough to make on a busy weeknight. These Crispy Teriyaki Shrimp Rice Bowls have quickly become one of my favorite dinners because every bite has something delicious going on.
Juicy shrimp are paired with crispy teriyaki-coated jasmine rice, fresh massaged kale, crunchy roasted edamame, plenty of green onions, and fresh cilantro, then finished with a creamy peanut teriyaki dressing that ties everything together. The combination of warm, crispy, creamy, and fresh flavors tastes like something you’d order from your favorite restaurant, but it’s surprisingly simple to make at home.
One of my favorite tricks in this recipe is baking cooked jasmine rice until it’s golden and crispy before tossing it with teriyaki sauce. It completely transforms leftover rice into something special. Combined with tender shrimp, fresh herbs, crunchy roasted edamame, and a rich peanut dressing, every bite is packed with flavor and texture.
With about 49 grams of protein per serving, this is a nourishing meal that’s perfect for busy weeknights, meal prep lunches, or anytime you’re craving takeout flavors made with wholesome ingredients.
Why You’ll Love This Recipe
- About 49g of protein per serving
- Ready in about 40 minutes
- Better-than-takeout flavors
- Crispy, creamy, crunchy, and fresh in every bite
- Great for meal prep
- Naturally dairy-free
- Easy to customize with your favorite vegetables or proteins
Ingredients
For the Shrimp
- 2 pounds large shrimp, peeled and deveined (frozen or thawed)
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
For the Crispy Rice
- 2 cups cooked and cooled jasmine rice (day-old rice works best)
- 1 tablespoon olive oil
- ¼ cup teriyaki sauce
For the Bowls
- 3 packed cups chopped kale
- ½ tablespoon avocado oil
- 1 cup Sea Point Farms Dry Roasted Edamame
- 4 green onions, thinly sliced
- Chopped fresh cilantro, if desired
Peanut Teriyaki Dressing
- â…“ cup runny natural peanut butter
- â…“ cup teriyaki sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground turmeric
- 2–4 tablespoons water, or as needed to thin
Directions
- Preheat the oven to 420°F and line a large baking sheet with parchment paper.
- Spread the cooked and cooled jasmine rice into a thin, even layer on the baking sheet. Drizzle with 1 tablespoon olive oil, toss to coat, and bake for 15 minutes.
- Remove the rice from the oven, drizzle with the ¼ cup teriyaki sauce, toss well until evenly coated, then return to the oven for 8 more minutes, or until the rice is deeply golden and crispy around the edges.
- While the rice bakes, place the chopped kale in a large bowl. Drizzle with ½ tablespoon avocado oil and massage with your hands for 1–2 minutes until slightly softened.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and season with the sea salt and black pepper. If cooking from frozen, sauté for 5–7 minutes, stirring occasionally, until the shrimp are fully thawed, pink, opaque, and cooked through. You may have to drain some of the liquid at the end. If using thawed shrimp, cook for 2–3 minutes per side until just cooked through.
- In a small bowl, whisk together the peanut butter, teriyaki sauce, garlic powder, onion powder, turmeric, and enough water to create a smooth, pourable dressing.
- Divide the massaged kale among four serving bowls. Top with the crispy teriyaki rice, shrimp, crunchy roasted edamame, green onions, and cilantro, if using. Drizzle generously with the peanut teriyaki dressing and serve immediately.
Tips for Success
- Day-old jasmine rice gets the crispiest.
- Spread the rice into a thin layer so it roasts instead of steams.
- Frozen shrimp work perfectly for this recipe, just cook until fully thawed and opaque.
- Add the dry roasted edamame just before serving so it stays crunchy.
- The dressing can be made several days ahead and stored in the refrigerator. Add a splash of water before serving if it thickens.
- Garnish with sesame seeds, chopped peanuts, or a drizzle of sriracha for even more flavor.
Easy Variations
- Swap the shrimp for grilled chicken, salmon, tofu, or tempeh.
- Add shredded carrots, cucumber, avocado, or snap peas.
- Use brown rice or quinoa instead of jasmine rice.
- Finish with a squeeze of fresh lime for extra brightness.
Storage
Store the shrimp, rice, dressing, and toppings separately whenever possible to maintain the best texture. Refrigerate leftovers in airtight containers for up to 3 days. Reheat the shrimp and rice in the oven or air fryer before assembling the bowls.
Approximate Macros (Per Serving)
- Calories: ~565
- Protein: ~49g
- Carbohydrates: ~30g
- Fat: ~28g
- Fiber: ~6g
These Crispy Teriyaki Shrimp Rice Bowls are everything I want in a weeknight dinner, quick, satisfying, packed with protein, and full of incredible textures. The crispy teriyaki rice, juicy shrimp, crunchy edamame, fresh herbs, and creamy peanut dressing create a restaurant-worthy meal that’s simple enough to make any night of the week.
Crispy Teriyaki Shrimp Rice Bowls (High-Protein & Easy)
Ingredients
Method
- Preheat the oven to 420°F and line a large baking sheet with parchment paper.
- Spread the cooked and cooled jasmine rice into a thin, even layer on the baking sheet. Drizzle with 1 tablespoon olive oil, toss to coat, and bake for 15 minutes.
- Remove the rice from the oven, drizzle with the ¼ cup teriyaki sauce, toss well until evenly coated, then return to the oven for 8 more minutes, or until the rice is deeply golden and crispy around the edges.
- While the rice bakes, place the chopped kale in a large bowl. Drizzle with ½ tablespoon avocado oil and massage with your hands for 1–2 minutes until slightly softened.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and season with the sea salt and black pepper. If cooking from frozen, sauté for 5–7 minutes, stirring occasionally, until the shrimp are fully thawed, pink, opaque, and cooked through. If using thawed shrimp, cook for 2–3 minutes per side until just cooked through.
- In a small bowl, whisk together the peanut butter, teriyaki sauce, garlic powder, onion powder, turmeric, and enough water to create a smooth, pourable dressing.
- Divide the massaged kale among four serving bowls. Top with the crispy teriyaki rice, shrimp, crunchy roasted edamame, green onions, and cilantro, if using. Drizzle generously with the peanut teriyaki dressing and serve immediately.
Notes
Calories: ~565
Protein: ~49g
Carbohydrates: ~30g
Fat: ~28g
Fiber: ~6g
