
Very easy

Summer Shrimp Teriyaki Bowl
6 minutes
Prep time
10 minutes
Cook time
540 cal.
Per serving
Ingredients for 1

70 g
White rice (long grain)

100 g
Cucumber

100 g
Cherry tomatoes

80 g
Cooked shrimp

2 tbsp
Teriyaki sauce

optional
1 tbsp
Sesame seeds
Utensils
Stovetop, Pot (small), Frying pan
recipe
- Step 1
If needed, thaw the shrimps. In a pot of salted boiling water, cook the rice according to package instructions. Once cooked through, drain the rice. Keep warm. - Step 2
Meanwhile, peel & small dice the cucumber. - Step 3
Wash & slice the cherry tomatoes in half. - Step 4
In a bowl, combine : the cherry tomatoes & cucumber. Season with salt, pepper & a drizzle of olive oil. - Step 5
Heat a drizzle of olive oil in a pan, over medium heat. Add the shrimp & sauté for 1 min. - Step 6
Pour in the teriyaki sauce & continue cooking for another 2-3 min, stirring, until the sauce has thickened slightly. Sprinkle over with sesame seeds, if you have some. - Step 7
Serve the fluffy rice with the cherry tomato & cucumber salad & teriyaki shrimp. Re-season to taste & enjoy !