Teriyaki Shrimps and Veggie Rice Bowl

By Jen Paleracio | September 13, 2018

If you’re a fan of shrimps you’ll love this recipe. I like using Argentine Red Shrimps, they’re wild caught in the Western South Atlantic area. These shrimps are a jumbo size, deveined, and then split shell which makes them an Ez Peel. To me they taste like lobster, I normally season them with salt, black pepper, and garlic powder. I drizzle a little olive oil and bake them in the oven until they fully cooked. It’s kinda like scampi without the butter. But you can add anything you like, add some herbs too – like parsley, thyme, or basil.

It’s naturally pink in color so it’s hard to tell when they’re cooked if you just look at the color – so I always gage them by their texture. Usually, they are firm when cooked.

 

    

 

Have your “mise place” meaning everything in place. Cut up all the veggies and prep the shrimps, then cook them in the pan with olive oil and set aside. In the same pan, add more oil and start sauteing your veggies until softened. Add the sauce and the shrimps, stir to combine. Remove from the pan and serve with brown rice in a bowl. Garnish with chopped cilantro.

 

    

 

Recipe for the veggies:

 

Jen Paleracio
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Ingredients
  

  • 2 cups cauliflower florets
  • 1 cup carrots, cut into matchsticks
  • 2 stalks celery, chopped
  • 1 cup snow peas, sliced
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • a pinch of salt and pepper to taste
  • a handful of cilantro, for garnish

Instructions
 

  • Heat a pan with oil, saute garlic and onions, add the rest of the vegetables, season with salt and pepper, cook until tender. Add the sauce, stir, simmer for 2 minutes or until thickened. Add the cooked shrimps, stir to mix well, cook until well heated. Remove from the heat. Serve with brown rice, garnish with cilantro. 
  • Note: Cook the shrimps in olive oil ahead of time, then set aside. Add them to the veggies. Sprinkle some toasted sesame seeds if you like. 

 

Recipe for the sauce:

 

Jen Paleracio
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Ingredients
  

  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 teaspoon Harissa chili paste
  • 1 teaspoon sesame oil
  • 1 teaspoon tapioca flour

Instructions
 

  • In a bowl, combine all ingredients, use a whisk and stir until well combined. 

 

Leave a comment and let me know whatcha think!

 

 

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Posted in Mains, Recipes