Essentials:

• Prep: 45 Minutes
• Cook:40 Minutes
• Course: Family Meals, Main Dishes
• Cuisine: Seafood

Ingredients:

Sauce:

• Teriyaki Marinade

Preparation:

1. Marinate the Shrimp: In a bowl, combine the peeled and deveined shrimp with Moore’s Teriyaki Sauce. Toss until the shrimp are well coated. Cover the bowl and let the shrimp marinate in the refrigerator for at least 30 minutes or up to 2 hours.
2. Cook the Rice: Cook the white or brown rice according to package instructions. Once cooked, keep warm.
3. Prepare the Vegetables: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant. Add the broccoli florets, bell pepper slices, and julienned carrots to the skillet. Stir-fry for 4-5 minutes or until the vegetables are tender-crisp. Remove the vegetables from the skillet and set aside.
4. Cook the Shrimp: In the same skillet, add sesame oil over medium-high heat. Remove the shrimp from the marinade (reserve the marinade) and add them to the skillet. Cook the shrimp for 2-3 minutes on each side or until they are pink and cooked through.
5. Simmer the Teriyaki Sauce: Pour the reserved marinade into the skillet with the cooked shrimp. Bring the sauce to a simmer and cook for 2-3 minutes or until it thickens slightly.
6. Assemble the Bowls: Divide the cooked rice among serving bowls. Top each bowl with the cooked vegetables and teriyaki shrimp. Drizzle the teriyaki sauce from the skillet over the shrimp and rice.
7. Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the bowls for garnish. Optionally, add sliced avocado, edamame, or any other preferred toppings. Serve the Teriyaki Shrimp Bowls hot.