If you love quick and flavorful rice dishes, my Japanese Shrimp Pepper Rice is the perfect recipe to try! I crafted this recipe with juicy shrimp pan-seared with garlic and served over fresh rice topped with buttery corn, all drizzled in my homemade pepper sauce inspired by the famous Pepper Lunch restaurants. It’s simple, ready in just 10 minutes, and tastes just like dining out—so good you’ll want to make it again tomorrow!
Why I Love This Recipe
I crafted this Japanese Shrimp Pepper Rice to bring the Pepper Lunch experience straight to your kitchen in just 10 minutes! This Japanese-inspired shrimp plate features garlic-seared shrimp served over fluffy rice topped with buttered corn, then drizzled with my handcrafted Pepper Lunch Sauce made from real ingredients, just like the ones I use in my Beef Pepper Plate, Japanese Pepper Steak, and Pepper Chicken Plate.
The sauce has a savory soy base with a touch of sweetness and plenty of black pepper that perfectly complements the shrimp and fills the kitchen with that same irresistible aroma you get walking into a Pepper Lunch restaurant! It’s the ultimate quick and satisfying main dish for anyone craving a restaurant-style meal made right at home—trust me, once you try it, you’ll be hooked!
Ingredients
Ingredients
- 1/2 lbs Shrimp – peeled, can use either tail on or off. Make sure the shrimp is completely defrosted before cooking.
- 1 tsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 1/2 Tbsp Minced Garlic – freshly minced garlic used to cook with the shrimp.
- 2 Cups Rice – I recommend freshly made steamed white rice, but you can use your preferred rice.
- 2 tbsp Corn – canned corn kernals or fresh corn. Used as topping of the rice.
- 1/2 tbsp Butter – salted or unsalted. Used to mix with corn.
- 1 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 2 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Helps give the pepper sauce umami flavors
- 1 tsp Sweetener – use your preferred sweetener.
- 1/2 tsp Black Pepper – ground. Gives the signature flavor found in the pepper sauce.
- 1 Clove Garlic– freshly grated garlic used in the sauce.
🍶 Mirin Note
While Mirin is traditionally used to make the Japanese pepper sauce, I’ve considered that mirin might not be readily available in all areas. To accommodate this, the recipe modifies the ratio of Japanese sake and sweetener.
Essential Kitchen Equipment
- Wok or Deep Large Skillet
Directions
Step 1 Start by heating Japanese sake in a skillet and let it boil for about 15 to 20 seconds to cook off the alcohol.
🍶 Boiling Sake Pro Tip
For a quicker alternative to boiling sake, you can simply Microwave for 30-45 Seconds.
Step 2 In a small bowl, mix the boiled sake with soy sauce, sweetener, grated garlic, and black pepper to make the sauce.
💡 Sauce Pro Tip
For optimal results, Rest the Sauce for 10-15 Minutes at room temperature before using it. This allows the flavors to meld together perfectly, enhancing the overall taste of your dish.
Step 3 Combine corn kernels and butter in a microwave-safe bowl, cover, and microwave for 15 to 25 seconds until the butter melts. Spoon the buttered corn over a bed of rice on a plate.
Step 4 Heat a little cooking oil in a large skillet over medium heat. Once hot, add the minced garlic, shrimp and cook for 1 to 2 minutes until pink and fully cooked.
Step 5 Place the cooked shrimp on top of the rice, drizzle with the sauce, and serve.
🍽️ Serving Pro Tip
For serving, you have two options: you can either Mix Everything Together and drizzle the sauce on top, or simply Drizzle the Sauce on Top and enjoy without mixing. Both methods offer a delightful way to enjoy the flavors of the dish, allowing you to customize your experience based on your preference.
🌿 Garnishing Pro Tip
For a finishing touch, garnish your dish with fresh chopped Green Onions and Toasted Sesame Seeds.
Recipe Variations
For a classic Pepper Lunch-style main dish, try making a Japanese Beef Pepper Plate using the same Pepper Lunch Sauce and swapping the shrimp for thinly sliced beef. If you’re craving something heartier, use thin-cut steaks to create a flavorful Japanese Pepper Steak that sizzles just like the restaurant version.
For a lighter, leaner option, chopped chicken thighs work perfectly to make a Pepper Chicken Plate or sliced pork for a Pork Pepper Rice that’s just as satisfying and packed with savory pepper sauce flavor.
Pairing Recommendations
This pairs perfectly with a fresh salad tossed in a savory Japanese-style dressing like my Wafu Dressing or Soy Sauce Dressing for a refreshing balance to the rich pepper sauce flavors. Add a side of warm Miso Soup to complete the meal, creating a comforting and satisfying Japanese-style set that’s simple yet full of flavor!
Frequently Asked Questions
How can I make sure the shrimp stay juicy and not overcooked?
Cook the shrimp over medium heat for just 1 to 2 minutes per side until they turn pink and slightly curled. Overcooking makes them rubbery, so remove them from the pan as soon as they’re done.
Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw them completely and pat them dry before cooking. This helps them sear evenly and absorb the flavor from the garlic and cook evenly.
Can I prepare the sauce ahead of time?
Definitely! You can make the sauce in advance and store it in an airtight container in the refrigerator for up to 14-21 days. It’s a great time-saver for busy days.
Storage Tips
Store leftover in an airtight container in the refrigerator for 2-3 days. Unused sauce can also be stored in an airtight container for 14-21 days.
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Watch How To Make It
Japanese Shrimp Pepper Rice
Ingredients
Shrimp
- 1/2 lbs Shrimp peeled with tail on or off
- 1 tsp Cooking Oil neutral, oil with no taste
- ½ tbsp Garlic Clove minced
- 2 Cups Rice
- 2 tbsp Corn Kernels
- 1/2 tbsp Butter
Sauce
- 1 tbsp Soy Sauce
- 2 tbsp Japanese Sake
- 1 tsp Sweetener your preferred sweetener
- 1/2 tsp Black Pepper
- 1 Clove Garlic
Instructions
- Gather all the ingredients.
- Start by heating Japanese sake in a skillet and let it boil for about 15 to 20 seconds to cook off the alcohol.
- In a small bowl, mix the boiled sake with soy sauce, sweetener, grated garlic, and black pepper to make the sauce.
- Combine corn kernels and butter in a microwave-safe bowl, cover, and microwave for 15 to 25 seconds until the butter melts. Spoon the buttered corn over a bed of rice on a plate.
- Heat a little cooking oil in a large skillet over medium heat. Once hot, add the minced garlic and shrimp, and cook for 1 to 2 minutes until the shrimp turn pink and are cooked through.
- Place the shrimp on top of the rice, drizzle with the sauce, and serve warm.
Nutrition
*Values Based Per Serving
