Shrimp Bowls w/ Coconut Cashew Teriyaki Sauce
Okay, I realize this is a unique thing to crave while you’re pregnant, but fish has been a big one for me this pregnancy (Don’t worry, all in moderation! But when I thought of this Shrimp bowl, with Garlic Butter Shrimp, Fresh Vegetables, and this can’t-miss Coconut Cashew Teriyaki sauce, I couldn’t get it out of my mind until I tried it!
This is perfect for an easy lunch or dinner, and I’m LOVING this sauce, I’m sure you’ll see even more recipes including it in the neat future, it’s just such a great combination of flavors! It’s also great for summer, since you have your stovetop on for less than 10 minutes to do all of this!
If you try this out, or have any questions or comments, please feel free to let me know in the comment section below! And thank you for following along- don’t forget to pin this post, and follow along on Instagram for even more food content!
Shrimp Bowls w/ Coconut Cashew Teriyaki Sauce
Ingredients
- 2 Tbsp Butter
- 2 Tbsp Minced Garlic
- 10-14oz Cooked, Deveined Shrimp
- Salt, to Taste
- 4 cups cooked White or Brown Rice
- Optional Toppings: Sliced avocados, Shredded Carrots, Sliced Green Onions, Cashews
- 1 cup Lightly Salted Cashews
- 1 cup Coconut Milk
- 1/2 cup Teriyaki Sauce
- Seasonings to Taste*:
- Ground Ginger
- Garlic Salt
- Lime Juice
Instructions
- Let your 2 Tbsp of Butter melt in a medium pan on Medium-low heat. When it's almost fully melted, put in the 2 Tbsp of Minced Garlic and mix it around, until it becomes fragrant.
- Now add your 10-14oz of Shrimp. Since it's already cooked, this is mostly to just get that butter and Garlic Flavor on there. So cook each side of the shrimp for about 1 minute. Make sure you don't lose track of time- overcooking Shrimp will result in making it rubbery. Place it onto a paper-towel lined plate, and drizzle some of the Garlic butter over it. Set aside.
- Prep the 4 cups of Cooked rice and optional toppings: Sliced avocados, Shredded Carrots, Sliced Green Onions, and Cashews. Set aside while you make your sauce.
- Once your sauce is made, assemble your bowls and enjoy!
- In a blender, combine the 1 cup Lightly Salted Cashews,1 cup Coconut Milk, and 1/2 cup Teriyaki Sauce. Blend until all the Cashews are fully broken down. Then add the rest of your ingredients to taste- Ground Ginger, Garlic Salt, and Lime Juice. Blend for a few seconds more to combine.
- When your sauce is blended, it will probably be quite thin and runny. If you don't mind this, or you're running short on time, then you can serve it over your Shrimp bowls. But if you have extra time, I recommend putting into a small pot and heating on Medium, stirring continuously, until thickened. This should only take about 5 minutes. Remove from heat after getting it to your preferred thickness.
Notes
*These ingredients are to taste because it can taste a little different depending on your brand of Teriyaki Sauce. I'd start with at least 1tsp of each ingredient though