Teriyaki Shrimp Buddha Bowl w/ Coconut Rice

Hello from Maine!!! The struggle bus has landed in the perfect spot for the summer. We are minutes from Sebago Lake, my bestie from college, 30 minutes from Portland (where Thomas dives!), and in the woods where Ellie can roam FREE! Can you tell I am pretty pumped? So I will have to do another blog about life updates and stuff because I REFUSE to have a blog that requires a sh!t load of scrolling before you can find the recipe. So without further ado here is a bangin’, yummy recipe that is colorful & tastes like summer. Let me know what you think!

P.S I finally figured out how to make a recipe card on Squarespace- hopefully now it is easier to read/follow/print.

And if you need a teriyaki sauce recipe check out this one: https://www.tasteandtellblog.com/teriyaki-chicken/ or the bottled stuff is a-okay too!

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Teriyaki Shrimp Buddha Bowl w/ Coconut Rice

Kelsey McCullough | 6/20/2019

  • prep time: 20 minutes
  • cook time: 30- 50 minutes (depends on rice type)
  • total time: 30-50 minutes

Servings: 4

Ingredients:

  • 1 cup of dried rice (I suggest Jasmine!)
  • 1 can coconut milk
  • 1 cup of water
  • pinch of salt
  • 1 lb raw shrimp- thawed
  • 1 pineapple- cut into strips (canned is fine!)
  • 1 English cucumber
  • 2 large carrots
  • 1 bell pepper
  • 4 cups of greens or sprouts
  • 1/2 cup of your favorite teriyaki sauce
  • 2 tbsp butter
  • 1 tbsp minced garlic
  • 1 lime cut into wedges

Instructions:

  1. The type of rice that is used will affect the cooking time. A brown rice will generally take about 50 minutes to cook vs. a white rice like jasmine takes about 25. Combine water, salt, and coconut milk in a sauce pan and bring to a boil, add your rice. Turn down heat to a simmer, cover with a lid, and cook until tender.
  2. While rice is cooking, peel shrimp and marinate in the teriyaki sauce for at least 10 minutes.
  3. Meanwhile chop your veggies however you like them. Divide the greens or sprouts among 4 large bowls or plates. Arrange your veggies around the greens.
  4. Lightly oil and heat up a grill pan to medium heat. Grill pineapple for about 3 minutes on each side, place pineapple along with the chopped veggies.
  5. Melt and spread butter onto your already hot grill pan, along with minced garlic. Add the shrimp, and allow to cook for about 2 minutes before flipping them to cook for another 2 minutes. (Shrimp cook fast on a hot pan- don't over due them or they get tough!)
  6. Scoop rice over greens, and top with a serving of sizziling shrimp. Add the lime wedges for some extra zest and garnish.
  7. I like to add a little extra teriyaki sauce or soy sauce!
  8. Enjoy!
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