Shrimp Teriyaki Bowls with Broccoli

Sweet and savory teriyaki-glazed shrimp are piled atop rice with vibrant vegetables in this simple weeknight dinner.

In this recipe, succulent shrimp are glazed in a sweet and savory teriyaki sauce and broiled with vibrant broccoli and bell peppers for an effortless dinner that comes together in 30 minutes. If you prefer a thicker teriyaki sauce for drizzling over the assembled rice bowls, continue boiling the sauce while the shrimp finish cooking.

• 1/2 cup soy sauce
• 1/3 cup light brown sugar
• 1/3 cup mirin
• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons toasted sesame seeds
• 4 teaspoons minced peeled fresh ginger (about 1 [3-inch] piece)
• 1 pound jumbo (12- to 15-count) peeled and deveined raw shrimp, tail-on
• 3 cups broccoli florets (about 1 small head)
• 2 red or yellow bell peppers, stemmed, seeded, and thinly sliced
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon granulated garlic
• Cooked white rice, for serving (optional)
• Sliced scallions, for garnish